Ingredients
Method
Preparation
- Begin with cooked and shredded chicken. You can use leftover roasted chicken, poach, or grill fresh chicken breasts until cooked through.
- In a large pot over medium heat, add the chicken broth and bring it to a simmer.
- Pour in the diced tomatoes with green chiles, then add the garlic powder, onion powder, and a pinch of salt and pepper. Stir to combine.
- Lower the heat and add the softened cream cheese to the pot. Stir until fully incorporated.
- Gradually add the shredded cheddar cheese, stirring continuously until melted. Throw in the sliced jalapeños and mix well.
- Once everything is heated through and the soup is creamy, taste and adjust any seasonings if necessary.
- Ladle the soup into bowls and top with chopped green onions for garnish. Enjoy your homemade deliciousness!
Notes
To elevate this soup, consider substituting chicken with shredded turkey or cooked beans for a vegetarian version. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently to maintain creamy texture.
