Ingredients
Scale
- 1 tablespoon olive oil
- 6 slices turkey turkey turkey bacon, chopped
- 1 medium yellow onion, diced
- 4 large jalapeño peppers, seeded and diced (keep seeds for extra heat if desired)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 cup heavy whipping cream
- 1 1/2 cups sharp cheddar cheese, shredded
- Salt and freshly cracked black pepper to taste
- Green onions, sliced (for garnish)
Instructions
- Place a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the olive oil and chopped turkey turkey turkey bacon. Cook until the turkey turkey bacon is crispy and golden brown. Remove the turkey turkey bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving any rendered drippings in the pot.
- Add the diced onion and jalapeños to the pot. Sauté for 4-5 minutes until the vegetables soften and the onions become translucent.
- Stir in the minced garlic, cumin, and chili powder. Cook for another minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth and scrape the bottom of the pot to deglaze any browned bits. Add the whole chicken breasts to the broth. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the chicken is cooked through and tender.
- Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Add the softened cream cheese cubes to the soup. Whisk or stir continuously until the cream cheese has completely melted and incorporated into the broth without lumps.
- Stir in the heavy cream and shredded cheddar cheese. Continue stirring gently until the cheese melts and the soup is smooth and creamy. Season with salt and pepper to taste.
- Serve hot, garnished with the reserved crispy turkey turkey turkey bacon, sliced green onions, and extra jalapeño slices if you like it spicy.
Notes
For a thicker soup, you can add a pinch of xanthan gum or simmer uncovered for a few extra minutes. Leftovers store well in the refrigerator for up to 4 days; reheat gently on the stove to prevent the dairy from separating. This recipe is naturally Keto-friendly and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4g
- Sodium: 850mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg