Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 large jalapeños, seeds removed and diced (adjust 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, then pour in 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 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 to allow the flavors to meld together.

Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

For a milder version, reduce the amount of jalapeños or leave out the seeds entirely to lessen the heat.

Use rotisserie chicken instead of cooking raw chicken to save time.

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

Swap out cheddar cheese for pepper jack to add even more spice.

For a dairy-free version, substitute cream cheese and heavy cream with coconut milk and vegan cream cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream cheese and cheddar from separating. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this soup less spicy?

Yes, simply reduce the number of jalapeños used and remove all seeds and membranes, which contain most of the heat. You can also add extra cream or cheese to mellow the spice level.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs will add a richer flavor and remain very tender after simmering. Just adjust cooking time slightly if needed to ensure they are fully cooked before shredding.