Jalepeno Cheddar Chicken Soup
Warm up your table with the bold and comforting flavors of Jalapeño Cheddar Chicken Soup, a hearty recipe that combines zesty spices and creamy textures for a truly irresistible dish. Tender, seared chicken breasts are simmered in a rich blend of chicken broth, heavy cream, and melty sharp cheddar cheese, while fresh jalapeños, garlic, and smoked paprika add the perfect kick of spice. Balanced with a hint of cumin and made extra silky with cream cheese, this soup achieves a luxurious, full-bodied flavor in every spoonful. Garnished with fresh cilantro and crispy tortilla chips, it’s a crowd-pleasing comfort food that’s ideal for chilly evenings or game-day gatherings. Quick and easy to make in just 45 minutes, this creamy chicken soup is a delicious, one-pot masterpiece that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 deseeded and finely diced Fresh jalapeños
- 4 cups Chicken broth
- 1 cup Heavy cream
- 4 ounces Cream cheese
- 2 cups Shredded sharp cheddar cheese
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped (optional for garnish) Fresh cilantro
- 1 handful (optional for serving) Tortilla chips
Instructions
Heat a large pot or Dutch oven over medium heat. Add olive oil and let it warm up.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Sear them for about 4-5 minutes on each side until golden brown but not fully cooked through. Remove the chicken from the pot and set aside.
Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and diced jalapeños, cooking for an additional 1-2 minutes until fragrant.
Pour the chicken broth into the pot and scrape the bottom with a wooden spoon to release any browned bits. Return the chicken breasts to the pot and bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, or until the chicken is fully cooked. Remove the chicken from the pot and shred it using two forks.
Add the shredded chicken back into the pot, followed by the heavy cream, cream cheese, cheddar cheese, cumin, smoked paprika, salt, and black pepper. Stir over low heat until the cheeses have melted and the soup is smooth and creamy.
Taste the soup and adjust seasoning if needed. If the soup is too thick, you can add a little more chicken broth to thin it out.
Serve hot, garnished with chopped cilantro and a handful of tortilla chips if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 32.1 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 226 mg | 75% | |
| Sodium | 1614 mg | 70% | |
| Total Carbohydrate | 13.7 g | 5% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 570 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
