Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 jalapeño peppers, seeded and finely chopped (adjust for heat preference)
- 1 red bell pepper, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups cooked chicken, shredded (rotisserie chicken works beautifully)
- 4 cups low-sodium chicken broth
- 1 cup whole milk or heavy cream (substitute with coconut milk for dairy-free)
- ½ cup cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Optional: crushed tortilla chips or crispy bacon bits for topping
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until softened and translucent, stirring occasionally. This step is like building the foundation of a good story—take your time.
- Add the minced garlic, jalapeños, red bell pepper, carrots, and celery. Cook for another 7-8 minutes, stirring often, until the vegetables are tender but still hold their shape. The smell here will start to remind you of a bustling kitchen, and trust me, it’s the kind of scent you want to bottle.
- Stir in the smoked paprika and ground cumin, letting the spices toast gently for about a minute to unlock their full flavor. This little moment always makes me think of my mum dusting cinnamon over apple crumbles—spices bring a memory and warmth that nothing else can.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook uncovered for 15 minutes to meld the flavors together. I often find myself stealing a taste here, imagining the stories this soup will inspire at the table.
- Lower the heat and stir in the cream cheese until fully melted and creamy. Then add the shredded chicken and milk or cream, warming everything through for another 5 minutes. The creaminess here is the heart of the soup, much like the cozy Sunday roasts in my childhood cottage.
- Remove the pot from heat and fold in the shredded cheddar cheese until melted and smooth. Season with salt and freshly ground black pepper to taste. This finishing touch is like adding a sprinkle of cinnamon on a crumble—simple but essential.
- Ladle the soup into bowls and garnish with fresh cilantro or parsley. For extra crunch, sprinkle over crushed tortilla chips or crispy bacon bits, if you fancy. Serve immediately and enjoy the comforting heat and creamy textures mingling in every spoonful.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
