- Total Time: 45 minutes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup milk
- 1 cup fresh jalapeños, chopped (remove seeds for less heat)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
- Optional toppings: extra cheese, crushed tortilla chips, sour cream
Instructions
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
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Step 2: Add Chicken and Broth
Add the shredded chicken to the pot, mixing well with the onions and garlic. Pour in the chicken broth and add the diced tomatoes with green chilies. Stir to combine and bring to a simmer.
Step 3: Incorporate Cream Cheese
Reduce the heat to low and add the softened cream cheese to the pot. Stir until the cream cheese is completely melted and incorporated into the soup.
Step 4: Add Jalapeños and Spices
Add the chopped jalapeños, chili powder, and cumin to the pot. Mix well, and let the soup simmer for another 10-15 minutes. Adjust the seasoning with salt and pepper as needed.
Step 5: Final Touches
Stir in the shredded cheddar cheese and milk, allowing the cheese to melt and the soup to become creamy. Let it cook for an additional 5 minutes, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: Approximately 350 per serving
- Sodium: 800mg
- Protein: 25g
