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 heat level, removing seeds for less spice.

For a lighter soup, substitute half of the heavy cream with low-fat milk.

Add a squeeze of fresh lime juice before serving for a bright, tangy contrast.

Use smoked paprika for a deeper, smoky flavor.

Omit bacon for a vegetarian-friendly version or replace with crispy fried shallots.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well and add extra moisture and flavor to the soup. Adjust cooking time slightly if needed.

Is this soup freezer-friendly?

Yes, you can freeze the soup in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove. Keep in mind that cream-based soups may separate slightly after freezing, so stir well before serving.