Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 4 oz cream cheese, softened
- 1 cup heavy cream
- 3-4 fresh jalapeños, sliced (adjust to taste)
- 1 cup shredded cheddar cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional: crumbled bacon or chopped green onions for garnish
Instructions
- Start by cooking and shredding the chicken breast. Set aside.
- In a large pot, heat olive oil over medium heat. Add minced garlic and sliced jalapeños, sauté for 2-3 minutes until fragrant and softened.
- Reduce heat to low and add softened cream cheese, stirring until melted and smooth.
- Pour in heavy cream, whisking to form a creamy base.
- Add shredded chicken, smoked paprika, salt, and pepper. Simmer for 10 minutes to blend flavors.
- Stir in shredded cheddar cheese until melted and creamy. Taste and adjust seasoning.
- Serve hot, garnished with crumbled bacon or chopped green onions if desired.
Notes
- You can adjust the spice level by controlling the jalapeño amount or removing seeds for milder heat.
- For dairy-free versions, substitute cheese with dairy-free options or nutritional yeast.
- Reheat leftovers gently to maintain the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Ketogenic, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 350 kcal Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 105mg