Ingredients for Jalepeno Cheddar Chicken Soup
- 4 tablespoons butter
- 4 cloves minced garlic
- 2-3 smoked jalapeños, finely minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 cup cream of chicken soup
- 2 cups shredded extra sharp cheddar cheese
- 1.5 lbs boneless, skinless chicken breasts
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
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How to Make Jalepeno Cheddar Chicken Soup
- Cook 1.5 lbs boneless, skinless chicken breasts until cooked through. Shred chicken and set aside.
- Melt 4 tablespoons of butter in a large soup pot over medium heat.
- Sauté 4 cloves minced garlic and 2-3 smoked jalapeños, finely minced (adjust to your spice preference), for 2-3 minutes until fragrant.
- Whisk in 1/4 cup all-purpose flour, 1 tablespoon at a time, stirring constantly until a smooth paste forms. Continue cooking for 1 minute.
- Gradually whisk in 4 cups chicken broth, ensuring no lumps form.
- Gradually whisk in 1 cup milk and 1 cup cream of chicken soup.
- Bring the soup to a gentle simmer, just below boiling. Reduce heat to low.
- Stir frequently for 5-7 minutes, allowing the soup to thicken slightly.
- Reduce heat to low. Whisk in 1/4 cup of shredded cheddar cheese until melted. Repeat until 2 cups of cheese are melted into the soup.
- Add the shredded chicken to the soup.
- Stir in 1/2 cup sour cream, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth.
- Simmer for another 5 minutes, stirring occasionally.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
80 g
Sugar
11g
Fat
146g
Carbs
6g
