Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 large jalapeños, seeds removed and diced (Adjust number based on spice preference.)

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 cup heavy cream (Can substitute half with low-fat milk for a lighter version.)

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup crumbled bacon (Optional for added flavor.)

Fresh cilantro for garnish

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.

Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.

Step 3: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.

Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.

Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.

Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.

Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.

Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

Adjust the number of jalapeños to control the spiciness to your liking.

Use half heavy cream and half low-fat milk for a lighter soup without sacrificing creaminess.

Add a squeeze of lime juice or a sprinkle of green onions for a fresh finish.

Substitute cooked turkey for chicken for a different twist.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors develop. Store it in the refrigerator and reheat gently before serving.

Can I freeze the soup?

While freezing is possible, cream-based soups can sometimes separate when thawed. If you choose to freeze, do so before adding the cream and cheeses, then add them fresh when reheating.