Smoky Jalapeño Popper Soup with Grilled Chicken

INGREDIENTS:

1 lb grilled chicken, diced

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

4-5 fresh jalapeños, chopped (seeds removed for less heat)

4 cups chicken broth

1 cup heavy cream (or half-and-half)

1 (8 oz) block cream cheese, softened

1 cup shredded cheddar cheese

1/2 teaspoon smoked paprika

1/4 teaspoon cumin (optional, for added depth)

Salt and black pepper, to taste

Crumbled cooked bacon (optional, for garnish)

Fresh cilantro, chopped (for garnish)

DIRECTIONS:

1. Sauté the Vegetables:

Heat the olive oil in a large pot over medium heat.

Add the chopped onion and jalapeños, sautéing for 5-7 minutes until softened.

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

2. Build the Soup Base:

Pour in the chicken broth and bring the mixture to a simmer.

Stir in the smoked paprika, cumin (if using), and a pinch of salt and black pepper.

3. Add the Creamy Ingredients:

Reduce the heat to low and whisk in the softened cream cheese until fully melted and incorporated.

Stir in the heavy cream and shredded cheddar cheese. Continue stirring until the soup is smooth and creamy.

4. Add the Chicken:

Stir in the diced grilled chicken and let the soup simmer for 5-7 minutes to allow the flavors to meld.

Taste and adjust seasoning as needed with additional salt, pepper, or smoked paprika.

5. Garnish and Serve:

Ladle the soup into bowls and garnish with crumbled bacon, fresh cilantro, and extra shredded cheese, if desired.

Serve hot with crusty bread or tortilla chips for dipping.