Ingredients:
1 tbsp olive oil
1 small onion, diced
3–4 jalapeños, seeded and diced (leave some seeds for more heat)
3 cloves garlic, minced
4 cups chicken broth
1 block (8 oz) cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
2 cups cooked grilled chicken, chopped or shredded
1/2 cup heavy cream or half-and-half
Optional toppings: crispy bacon bits, chopped green onion, shredded cheese, crushed tortilla chips
Instructions:
Sauté:
Heat olive oil in a large pot over medium heat. Sauté onion and jalapeños for 5–6 minutes until soft. Add garlic and cook 1 more minute.
Add broth & spices:
Pour in chicken broth, add smoked paprika, cumin, and bring to a simmer.
Melt cream cheese:
Lower the heat and whisk in the cream cheese until melted and smooth.
Add cheese & chicken:
Stir in cheddar until melted. Add grilled chicken and simmer for 5–10 minutes.
Finish with cream:
Stir in heavy cream. Adjust seasoning to taste.
Serve:
Ladle into bowls and top with your favorite popper toppings—especially crispy bacon and extra jalapeño slices!