Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream (or low-fat milk)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat; sauté diced onion until softened.
- Add minced garlic and diced jalapeños; cook until fragrant.
- Incorporate chicken breasts and chicken broth; bring to a boil, then simmer for 15 minutes.
- Remove and shred the chicken before returning it to the pot.
- Stir in heavy cream, cumin, paprika, salt, and pepper.
- Mix in cream cheese and shredded cheddar cheese until fully melted.
- Let the soup simmer for an additional 5 minutes before serving hot with fresh cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 860mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg