Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 jalapeño peppers, seeded and minced (adjust to taste)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 8 ounces cream cheese, softened
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Optional toppings: crispy tortilla strips, extra cheese, sour cream, sliced jalapeños
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and jalapeños and cook for 1 minute more, until fragrant.
- Stir in chili powder and cumin and cook for 30 seconds. Pour in chicken broth and bring to a simmer. Add shredded chicken and stir to combine.
- Reduce heat to low. Add softened cream cheese and stir until melted and smooth. Gradually stir in milk until well combined.
- Remove from heat and stir in cheddar cheese and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
- Stir in chopped cilantro. Ladle into bowls and top with your favorite toppings, such as crispy tortilla strips, extra cheese, sour cream, or sliced jalapeños.
Notes
For a thicker soup, you can blend a portion of the soup before adding the cheese. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. For a smokier flavor, try using smoked paprika in place of the chili powder.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg