Rich, creamy chicken with cheesy enchilada flavors and a spicy twist, perfect for cozy low-carb dining.
# What You’ll Need:
→ Chicken & Broth
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 4 cups low-sodium chicken broth
→ Vegetables & Aromatics
03 - 1 tbsp 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 tsp chili powder
09 - 1 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/2 tsp dried oregano
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Creamy Base
14 - 4 oz 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
# Step-by-Step Guide:
01 - Heat olive oil in a large pot over medium heat. Add onion, green bell pepper, and jalapeño. Sauté for 4-5 minutes until vegetables are softened. Add minced garlic and cook for 1 additional minute.
02 - Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook for 30 seconds until the spices become fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a gentle boil, then reduce heat, cover, and simmer for 15-18 minutes until chicken is cooked through.
04 - Remove cooked chicken from the pot using tongs. Shred the chicken using two forks and return it to the pot.
05 - Reduce heat to low. Add cream cheese cubes to the pot and stir continuously 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 reaches a creamy and smooth texture.
07 - Taste the soup and adjust seasoning as desired. Ladle into bowls and serve hot with preferred garnishes.
