Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 can (14 oz) diced tomatoes with green chilies
- 4 oz cream cheese, softened
- 1 cup shredded Cheddar cheese
- 2-3 jalapenos, sliced (adjust for heat preference)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Start by chopping the onion, mincing the garlic, and slicing the jalapenos. Adjust seed removal based on heat preference.
- Place the chicken in the Crockpot, then add diced tomatoes with chilies, chopped onion, garlic, and sliced jalapenos. Pour in chicken broth and season with cumin, smoked paprika, salt, and pepper.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the chicken is tender.
- Shred the cooked chicken using two forks directly in the slow cooker. Add the softened cream cheese and shredded cheddar cheese, stirring until melted and creamy. Cook for another 15-20 minutes on LOW.
- Ladle the soup into bowls, garnish with fresh cilantro if desired, and serve hot.
Notes
- For a milder soup, deseed the jalapenos before slicing.
- You can add cooked bacon or sausage for extra flavor.
- This soup freezes well for up to 2 months—thaw and reheat as needed.
- Adjust spice levels by adding cayenne pepper or more jalapenos.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Keto,Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1 1/3 cups)
- Calories: 350 kcal Kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg