1. Sauté the Aromatics:
Heat a splash of olive oil in a large pot over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and diced jalapeños, cooking for another 2–3 minutes until fragrant.
2. Build the Soup Base:
Pour in the chicken broth and bring to a gentle simmer.
Add the shredded chicken to the pot.
3. Add the Creamy Components:
Stir in the softened cream cheese, breaking it up and whisking until it fully melts into the broth.
Add the shredded cheddar cheese gradually, stirring constantly until melted and well combined.
4. Season to Taste:
Sprinkle in the garlic powder, onion powder, salt, and pepper. Adjust the seasoning and spice level as desired by adding more jalapeños or spices.
5. Simmer and Finish:
Allow the soup to simmer for 10–15 minutes, letting all the flavors meld together beautifully.
6. Serve and Garnish:
Ladle the soup into bowls.
Top with crispy bacon bits, fresh cilantro, and extra shredded cheddar cheese, if desired.
Serving Suggestions:
Serve with crusty bread, garlic toast, or tortilla chips for dipping.
Pair with a simple side salad for a balanced meal.
Pro Tips:
Control the Heat: Adjust the amount of jalapeños to make the soup as mild or spicy as you prefer.
For a Thicker Soup: Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the simmering stage.
Make it Smokier: Add a pinch of smoked paprika or use smoked bacon for a deeper flavor.
Nutritional Information (Per Serving):
Calories: ~320
Protein: ~25g
Fat: ~18g
Carbs: ~8g
Enjoy this bowl of spicy, cheesy goodness! It’s comfort food with a kick that will leave everyone asking for seconds. 🌶️💛