Name: Creamy Chicken and Jalapeño Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 2-3 jalapeños, seeds removed and diced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 cups chicken broth; 2 cups cooked chicken, shredded; 1 cup heavy cream; 4 ounces cream cheese, softened and cubed; 1 cup shredded cheddar cheese; 1 can (15 oz) diced tomatoes, drained; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Juice of 1 lime (optional); Fresh cilantro, chopped (for garnish)

Description

This creamy chicken and jalapeño soup combines rich, velvety creaminess with a spicy kick from jalapeños. Tender shredded chicken, zesty seasonings, and melted cheese make this soup the perfect comfort food. Ideal for chilly nights, it’s a quick and easy weeknight meal that’s full of bold flavors. Get the recipe for a creamy, flavorful bowl of soup in just 35 minutes, perfect for spice lovers!

Ingredients

Ingredients

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2-3 jalapeños, seeds removed and diced

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

4 cups chicken broth

2 cups cooked chicken, shredded

1 cup heavy cream

4 ounces cream cheese, softened and cubed

1 cup shredded cheddar cheese

1 can (15 oz) diced tomatoes, drained

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime (optional)

Fresh cilantro, chopped (for garnish)

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Instructions

Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic, jalapeños, cumin, and smoked paprika, and sauté for 1-2 minutes until fragrant.
Add Broth and Chicken: Pour in the chicken broth and bring to a gentle boil. Stir in shredded chicken and diced tomatoes.
Incorporate Creaminess: Reduce heat to medium-low and add the heavy cream and cream cheese cubes. Stir continuously until the cream cheese is melted and fully combined.
Melt the Cheese: Gradually stir in shredded cheddar cheese, ensuring it melts smoothly.
Season and Simmer: Add salt and pepper, adjusting to taste. Let the soup simmer for 5-7 minutes to thicken slightly.
Finish with Lime: Stir in lime juice for a fresh, tangy finish.
Serve and Garnish: Ladle the soup into bowls and top with fresh cilantro. Optionally, add extra jalapeño slices for extra spice.

Notes

If you like it spicier, leave some seeds in the jalapeños or add more.
You can substitute chicken with white beans or chickpeas for a vegetarian version.
Feel free to swap cheddar cheese for Monterey Jack or Pepper Jack for a different flavor.
This soup can be frozen for up to 3 months. Reheat on the stove with added broth or cream if needed.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American