Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Stir in the garlic and jalapeños, cooking for an additional 2 minutes until fragrant. This is where the magic begins, with the aromas filling your kitchen just like my grandmother’s did.
- Pour in the chicken broth and bring to a simmer. Add the shredded chicken, allowing it to soak up the flavorful broth.
- Reduce the heat to low and stir in the cream cheese until it melts and incorporates smoothly into the broth.
- Add the cheddar cheese, corn, and smoked paprika, stirring until the cheese is fully melted and the soup is creamy.
- Season with salt and pepper to taste, and if you’re like me, a little extra jalapeño for that spicy kick.
- Garnish with fresh cilantro before serving, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International