Ingredients

1 tbsp olive oil or butter

4 slices bacon, chopped

1 small onion, diced

3–4 jalapeños, seeded and finely chopped (leave seeds for more heat)

3 cloves garlic, minced

1 lb (450g) cooked shredded chicken (rotisserie works great)

4 cups chicken broth

1 (8 oz) block cream cheese, softened and cubed

1 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese (optional)

1/2 cup heavy cream

1/2 tsp smoked paprika

Salt and pepper, to taste

Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon

Instructions

Step 1: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Use a slotted spoon to remove bacon and set aside, leaving about 1 tablespoon of bacon grease in the pot. If you prefer, use olive oil instead.

Step 2: Add diced onion and chopped jalapeños to the pot. Sauté for 4–5 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.

Step 3: Stir in shredded chicken and chicken broth. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 10 minutes.

Step 4: Lower the heat to low. Add cream cheese cubes and stir frequently until the cheese melts smoothly. Next, add shredded cheddar, Monterey Jack (if using), and heavy cream, stirring until all cheese is melted and the soup is creamy.

Step 5: Season with smoked paprika, salt, and pepper to taste. Let the soup simmer on low for another 5–10 minutes to blend the flavors well.

Step 6: Serve the soup hot, garnished with crispy bacon, extra cheddar, chopped jalapeños, and green onions if desired.

Tips & Variations

For a milder soup, remove all the jalapeño seeds before cooking. For extra heat, leave some seeds or add a dash of cayenne pepper.

Use rotisserie chicken to save time, or roast your own chicken breast and shred it.

Substitute Monterey Jack with mozzarella or pepper jack for a different cheesy twist.

For a thicker soup, let it simmer a bit longer or add a small amount of cornstarch slurry before adding cheeses.

FAQs

Can I make this soup vegetarian?

To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika or liquid smoke to mimic the smoky flavor.

Can I use fresh jalapeños with seeds for more heat?

Yes, leaving the seeds in the jalapeños will increase the spiciness. Adjust the amount based on your heat preference, and taste as you cook to avoid making it too spicy.