Description
A cozy and creamy chicken soup with a kick of jalapeño, perfect for chilly nights and easy weeknight dinners.
Ingredients
Scale
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup jalapeños, diced (fresh or pickled)
- 1 cup corn (canned, drained, or frozen)
- 1/2 cup bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, sauté onion, bell pepper, and garlic over medium heat until softened, about 3-5 minutes.
- Add the chicken broth, jalapeños, corn, cumin, and chili powder to the pot. Bring the mixture to a boil.
- Reduce the heat and stir in the cream cheese until it melts and combines smoothly into the broth.
- Add the shredded chicken and cheddar cheese. Stir gently until everything is heated through and the cheese is melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
This soup can be stored in the refrigerator for up to 3 days and freezes well for later meals. Make sure to cool completely before freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg