Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 4 slices of crispy bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1-2 jalapenos, diced (remove seeds for less heat)
- 4 cups chicken broth
- 1 cup heavy cream or coconut cream for dairy-free
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Start by seasoning the chicken with salt and pepper. Cook in a skillet or slow cooker until fully cooked and tender, then shred with forks.
- In the same skillet, cook chopped bacon until crispy, then remove. Saute diced onions and garlic in bacon fat until fragrant and translucent. Add diced jalapenos and cook for another minute.
- Transfer seasoned aromatics and jalapenos to a soup pot or slow cooker. Add shredded chicken, chicken broth, and cream cheese. Stir until cream cheese melts. Simmer for 15-20 minutes.
- Stir in heavy cream and shredded cheddar cheese. Continue cooking until cheese melts and soup is creamy. Adjust seasoning with salt and pepper. Garnish with additional cheese and cilantro before serving.
Notes
- Adjust jalapeno amount for desired spice level.
- Use dairy-free alternatives like coconut cream for a vegan version.
- For quicker prep, use pre-cooked shredded chicken.
- Add smoked paprika or cumin for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop, Slow Cooker
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 370 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 125mg