This rich and spicy soup combines tender chicken with creamy broth, zesty jalapeños, and a touch of cheese for the perfect comfort food with a kick!

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2-3 jalapeños, seeds removed and diced (adjust for spice level)

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

4 cups chicken broth

2 cups cooked chicken, shredded (rotisserie chicken works well)

1 cup heavy cream

4 ounces cream cheese, softened and cubed

1 cup shredded cheddar cheese

1 can (15 oz) diced tomatoes, drained

1/2 teaspoon salt (or to taste)

1/4 teaspoon black pepper

Juice of 1 lime (optional, for brightness)

Fresh cilantro, chopped (for garnish)

Sauté Aromatics:

Heat olive oil in a large pot over medium heat.

Add diced onion and cook for 3-4 minutes until softened.

Stir in garlic, jalapeños, cumin, and smoked paprika. Sauté for another 1-2 minutes until fragrant.

Add Broth and Chicken:

Pour in chicken broth and bring to a gentle boil.

Add shredded chicken and diced tomatoes, stirring to combine.

Incorporate Creaminess:

Lower the heat to medium-low. Add heavy cream and cream cheese cubes.

Stir continuously until the cream cheese is fully melted and incorporated.

Melt the Cheese:

Gradually stir in shredded cheddar cheese, ensuring it melts smoothly into the soup.

Season and Simmer:

Add salt and pepper, adjusting to taste. Let the soup simmer for 5-7 minutes to thicken slightly and blend flavors.

Finish with Lime:

Stir in lime juice (if using) for a fresh, tangy finish.

Serve and Garnish:

Ladle the soup into bowls and top with fresh cilantro. Optionally, add extra jalapeño slices for a spicy kick!

Serving Suggestions:

Serve with warm crusty bread or tortilla chips for dipping.

Top with sour cream or avocado slices for extra creaminess.