Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 medium jalapenos, diced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 4 cups chicken broth
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Place the chicken breasts in the slow cooker. Add diced jalapenos, chopped onion, minced garlic, smoked paprika, cumin, salt, and pepper.
- Pour in the chicken broth. Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is tender and shreds easily.
- Remove the chicken and shred using two forks. Return shredded chicken to the soup.
- Add cream cheese and shredded cheddar cheese. Stir until melted and creamy.
- Taste and adjust seasonings. Garnish with cilantro if desired. Serve hot.
Notes
- For quicker preparation, use cooked shredded chicken added in the last 30 minutes.
- Dairy-free option: substitute cream cheese with coconut cream or dairy-free cheese alternatives.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Reheat on the stovetop or microwave until hot, adding broth if needed.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Keto
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 350 Kcal
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg