Description
A creamy, spicy, and comforting slow cooker soup inspired by jalapeño poppers. Tender chicken, cream cheese, and fresh jalapeños combine with savory broth and cheddar for a deliciously warming meal.
Ingredients
1 1/2 pounds boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 cup diced yellow onion
3 cloves garlic, minced
3 fresh jalapeño peppers, seeded and finely chopped
1 cup diced carrots
1 cup diced celery
8 ounces cream cheese, cut into cubes
1 1/2 cups shredded sharp cheddar cheese
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro
Juice of 1 lime
Optional garnish: extra shredded cheddar cheese, chopped cilantro, sliced jalapeños
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the chicken broth, diced onion, minced garlic, chopped jalapeños, diced carrots, and diced celery to the slow cooker.
Sprinkle smoked paprika, ground cumin, salt, and black pepper over the ingredients in the slow cooker.
Cover and cook on low for 6 hours, or until the chicken is cooked through and vegetables are tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker.
Add the cream cheese cubes to the slow cooker and stir until melted and fully incorporated into the soup.
Stir in the shredded cheddar cheese until melted and combined.
Add the chopped fresh cilantro and lime juice, stirring to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with extra shredded cheddar cheese, chopped cilantro, and sliced jalapeños if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours