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 substitute half with 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
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté for about 5 minutes until softened.
- Stir in minced garlic and diced jalapeños; cook for an additional 2 minutes.
- Add chicken breasts and chicken broth; bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
- Remove chicken from pot, shred it using two forks, and return it to the pot.
- Stir in heavy cream, cumin, paprika, salt, and pepper.
- Mix in softened cream cheese until fully incorporated, then add shredded cheddar cheese until melted.
- Let the soup simmer for an additional 5 minutes before serving hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg