Ingredients
Scale
Gathering the right ingredients is essential to make this soup a fiery delight. Here’s what you’ll need:
- 1 pound boneless, skinless chicken breasts
- 6 cups chicken broth
- 1 cup diced jalapeños (fresh or canned)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
Instructions
- Heat olive oil in a large pot and sauté chicken breasts, seasoning with salt and pepper, until browned. Remove and set aside.
- Add chopped onion to the pot and sauté until translucent, then add garlic and jalapeños, cooking until fragrant.
- Pour in chicken broth, return chicken to the pot, cover, and simmer for 20 minutes.
- Remove chicken, shred it, and return it to the pot.
- Stir in cream cheese and smoked paprika until creamy.
- Add cheddar cheese and stir until melted, then garnish with cilantro and serve hot.
Notes
- Adjust the amount of jalapeños for desired spice level.
- Can substitute chicken breasts with thighs for more flavor.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg