Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 jalapeños, seeded and minced
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Optional toppings: cooked turkey bacon bits, chopped cilantro, sour cream
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
- Add onion and garlic to the pot and cook until softened, about 5 minutes. Add jalapeños and cook for 1 minute more.
- Pour in chicken broth and bring to a simmer. Stir in cream cheese and cheddar cheese until melted and smooth. Add milk and stir to combine.
- Return chicken to the pot and simmer for 10 minutes, or until chicken is cooked through.
- Season with salt and pepper to taste. Ladle into bowls and top with your favorite toppings.
Notes
For a thicker soup, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the soup during the last 5 minutes of cooking. Adjust jalapeño amount to your desired spice level. Can substitute chicken thighs for chicken breasts.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg