Description
A creamy, cheesy, and smoky soup loaded with grilled chicken and jalapeños. Inspired by jalapeño poppers, it’s the ultimate comfort dish.
Ingredients
- 1 lb grilled chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 fresh jalapeños, seeded and diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup heavy cream
- Salt and black pepper, to taste
- Optional garnishes: chopped scallions, bacon bits, extra cheese
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped onion and cook until softened, about 5 minutes.
- Stir in garlic and jalapeños, cooking until fragrant, about 2 minutes.
- Add smoked paprika, garlic powder, salt, and pepper. Mix in diced grilled chicken and stir to coat with spices.
- Pour in chicken broth, bring to a simmer, and cook for 10 minutes to allow flavors to blend.
- Reduce heat and stir in cream cheese, cheddar, and Monterey Jack until smooth and melted.
- Add heavy cream, stir, and let simmer for another 5 minutes until thick and creamy.
- Taste and adjust seasoning, then serve hot with desired garnishes.
Notes
Store leftovers in an airtight container for up to 4 days in the refrigerator. Reheat gently over low heat. Freeze for up to 2 months and thaw overnight before reheating. Top with crispy bacon or tortilla chips for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American