Ingredients You’ll Need

For the Soup:

• 1 lb grilled chicken breast , diced
• 1 tablespoon olive oil
• 1 medium onion , chopped
• 3 cloves garlic , minced
• 2 jalapeños , seeded and finely chopped (adjust for heat preference)
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional, for extra kick)
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter option)
• 8 oz cream cheese , softened
• 1 cup shredded cheddar cheese
• Salt and pepper , to taste

Optional Toppings:

• Crumbled bacon
• Sour cream
• Chopped green onions
• Crackers or tortilla strips

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Step-by-Step Instructions

1. Prep Your Ingredients

Dice the grilled chicken into bite-sized pieces and set aside. Finely chop the onion, mince the garlic, and seed the jalapeños before chopping them (leave some seeds if you prefer more heat).

2. Sauté the Aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 3–4 minutes . Stir in the minced garlic and chopped jalapeños, cooking for an additional 1–2 minutes , or until fragrant.

3. Build the Broth

Pour the chicken broth into the pot with the aromatics. Bring the mixture to a simmer, then reduce the heat to low. Stir in the smoked paprika and cayenne pepper (if using) for that signature smoky, spicy flavor.

Pro Tip: For deeper smokiness, toast the spices briefly in the pot before adding the broth.

4. Add the Creamy Base

Stir in the heavy cream and softened cream cheese until fully melted and the soup reaches a creamy consistency. Cook on low heat, stirring occasionally, until the cream cheese is smooth and well incorporated.

5. Combine Everything

Add the diced grilled chicken and shredded cheddar cheese to the pot. Stir gently until the cheese melts completely and the chicken is heated through. Season with salt and pepper to taste.

6. Serve and Garnish

Ladle the soup into bowls and garnish with your choice of toppings—crumbled bacon, sour cream, chopped green onions, or crunchy crackers. Serve hot with crusty bread or cornbread for added indulgence.