Cook Aromatics:
In a big pot, heat the olive oil over medium-low heat.
To make the onion soft, add it and cook for three to four minutes.
Add the cumin, smoked paprika, garlic, and jalapeños and mix them in. It should smell good after another minute or two of cooking.
Put in chicken and broth:
Add the chicken broth and slowly bring it to a boil.
Mix in the diced tomatoes and chicken that has been shred.
Add some creaminess:
Turn down the heat to medium-low. Put in cream cheese cubes and heavy cream.
Keep stirring until all of the cream cheese has melted and been mixed in.
Make the cheese melt:
Slowly add the shredded cheddar cheese, making sure it melts into the soup well.
To season and simmer, add salt and pepper to taste. Simmer the soup for 5 to 7 minutes to make it a little thicker and mix the flavors.
Finish with Lime:
If you want a fresh, sour taste, stir in lime juice.
Serve and decorate: Put the soup in cups and sprinkle fresh cilantro on top of each one. You can add more jalapeño slices if you want it to be really spicy!
Ideas for Serving:
You can dip the tortilla chips or warm toasted bread.
Add sour cream or avocado slices on top to make it even creamier.
This Creamy Chicken and Jalapeño Soup is great for cold days because it has just the right amount of heat and warmth! 🌟