Description
A creamy and spicy chicken soup that combines flavors of jalapeños, cheddar cheese, and comfort.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1 cup jalapeños, diced (fresh or pickled)
- 1 cup corn kernels (frozen or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant, about 3–5 minutes.
- Add the shredded chicken, chicken broth, softened cream cheese, and diced jalapeños to the pot. Stir vigorously until the cream cheese melts and blends smoothly into the broth.
- Incorporate the corn kernels, cumin, and season with salt and pepper. Bring the mixture to a gentle simmer, allowing it to bubble softly for about 15 minutes.
- Just before serving, stir in the shredded cheddar cheese. Mix until fully melted and evenly distributed throughout the soup.
- Serve hot, garnished with fresh cilantro.
Notes
This soup holds up well in the fridge for a few days, making it perfect for meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg