# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced
→ Protein
05 - 1 pound boneless, skinless chicken breasts
→ Broth & Dairy
06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese
→ Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper to taste
→ Toppings & Garnish
13 - 1/2 cup crumbled bacon
14 - Fresh cilantro for garnish
# How to Make It:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños; cook for 2 more minutes until fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
04 - Remove the chicken, shred it with two forks, and return it to the pot.
05 - Stir in heavy cream, ground cumin, paprika, salt, and pepper.
06 - Add softened cream cheese, stirring until fully melted and incorporated.
07 - Mix in shredded cheddar cheese until melted and soup is creamy. Stir in crumbled bacon, if using.
08 - Simmer for an additional 5 minutes, allowing flavors to meld.
09 - Ladle into bowls and garnish with fresh cilantro. Serve hot.
