Cheesy Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons of salted butter.
02 -
1 carrot, diced small.
03 -
A medium-sized onion, chopped finely.
04 -
Two garlic cloves, minced.
05 -
3 to 4 cups chicken stock.
06 -
2 cups of shredded cheddar.
07 -
2 cups of shredded pepper jack.
08 -
Softened cream cheese, about 8 ounces.
09 -
4 ounces of green chiles, chopped.
10 -
Cooked chicken, shredded (2 to 3 cups).
11 -
Half a tablespoon of chili seasoning.
12 -
1 teaspoon of black pepper.
13 -
Optional: fresh cilantro for sprinkling.
14 -
Optional: extra cheese for topping.
15 -
Optional: crispy tortilla strips for garnish.
# Instructions:
01 -
In a big pot, melt butter and sauté the onion and carrot for about 10 minutes until softened. Toss in the garlic and stir for a minute more.
02 -
Pour in the stock and slowly stir in the cream cheese (cut into cubes) and both shredded cheeses until everything melts together smoothly.
03 -
Mix in the green chiles, shredded chicken, chili powder, and black pepper. Let it cook another 5 minutes, then tweak seasonings as needed.
04 -
To change the thickness, add some cream to make it rich, or extra stock to thin it out. Your call!
05 -
Serve it up with a sprinkle of cilantro, extra cheese on top, and maybe some crunchy tortilla strips.
# Notes:
01 -
Stores sell pre-cooked rotisserie chicken, which is super handy!
02 -
If starting with raw chicken, season it generously first.
03 -
The soup’s thickness can be tweaked with cream or broth—up to you.