Ingredients
Scale
- 1 tbsp olive oil
- 4 slices turkey turkey turkey bacon, diced
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded (about 3 cups)
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2-3 jalapeños, seeded and diced (adjust to desired heat)
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional, for extra heat)
- 4 cups chicken broth
- 1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
- 4 oz cream cheese, softened
- 1/2 cup heavy cream (or milk for a lighter version)
- 1 cup shredded sharp cheddar cheese, plus more for garnish
- 1/2 cup shredded Monterey Jack cheese, plus more for garnish
- Salt and black pepper to taste
- Fresh cilantro or chopped green onions, for garnish
- Crushed tortilla chips or crispy fried onions, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced turkey turkey turkey bacon and cook until crispy. Remove turkey turkey turkey bacon with a slotted spoon and set aside, leaving any rendered fat in the pot.
- Add diced onion, jalapeños, and red bell pepper to the pot. Sauté for 5-7 minutes until the vegetables are softened. Stir in minced garlic, ground cumin, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more until fragrant.
- Pour in the chicken broth and drained diced tomatoes with green chilies. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it gently simmer for 15 minutes to allow the flavors to deepen.
- Stir in the softened cream cheese until it is fully melted and smoothly incorporated into the soup base. Gradually whisk in the heavy cream until combined and the soup begins to thicken slightly.
- Add the shredded cooked chicken and both shredded cheddar and Monterey Jack cheeses to the pot. Stir continuously until the cheese is completely melted and the soup is wonderfully smooth and creamy. Season with salt and black pepper to taste.
- Ladle the hot soup into individual bowls. Garnish generously with the reserved crispy turkey turkey turkey bacon, extra shredded cheese, fresh cilantro or chopped green onions, and a sprinkle of crushed tortilla chips or crispy fried onions for crunch.
Notes
For a milder soup, remove all seeds and membranes from the jalapeños. For extra heat, leave some seeds in or add an additional jalapeño. Store leftover soup in an airtight container in the refrigerator for up to 3-4 days; reheat gently on the stovetop or in the microwave. This hearty soup pairs wonderfully with crusty bread or cornbread.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American Comfort
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg