# Components:
→ Chicken & Broth
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 tablespoon olive oil
04 - 1 small onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and finely chopped
→ Spices
08 - 2 teaspoons chili powder
09 - 1 teaspoon ground cumin
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon dried oregano
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
→ Creamy Base
14 - 4 ounces cream cheese, softened and cubed
15 - 1/2 cup heavy cream
16 - 1 cup shredded cheddar cheese
→ Garnishes
17 - Fresh cilantro, chopped
18 - Sliced avocado
19 - Lime wedges
20 - Extra shredded cheese
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion, diced green bell pepper, and jalapeño. Sauté for 4 to 5 minutes until vegetables soften. Add minced garlic and cook for 1 additional minute.
02 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 30 seconds until fragrant.
03 - Add chicken breasts or thighs and chicken broth to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 15 to 18 minutes until chicken is cooked through.
04 - Remove cooked chicken from the pot and shred using two forks. Return shredded chicken to the pot.
05 - Reduce heat to low. Add cream cheese cubes, stirring constantly until completely melted and incorporated into the broth.
06 - Stir in heavy cream and shredded cheddar cheese. Simmer gently for 5 minutes, stirring occasionally, until the soup achieves a smooth, creamy texture.
07 - Taste and adjust seasoning as needed. Serve hot with desired garnishes.
