Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 cup jalapeños, diced (fresh or pickled)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot, sauté onion and garlic until translucent.
- Add chicken breasts and cook until golden brown on both sides.
- Pour in chicken broth, bring to a boil, then simmer for 10 minutes.
- Remove chicken, shred it, and return to the pot.
- Mix in cream cheese and cheddar until melted.
- Add jalapeños, cumin, salt, and pepper; simmer for 5 more minutes.
- Serve in bowls, garnished with cilantro.
Notes
- Adjust the spice level by varying the amount of jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten-Free