Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 large jalapeños, seeded and finely diced (adjust to heat preference)
- 3 cups cooked, shredded chicken (rotisserie chicken works beautifully)
- 4 cups low-sodium chicken broth
- 1 cup whole milk or half-and-half (for creaminess)
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped (for garnish)
- Optional: crumbled cooked bacon for topping
Substitution tips: If you prefer less heat, reduce the jalapeños or substitute with a milder pepper like poblano. For a dairy-free version, use coconut milk and omit the cream cheese but add a bit more broth for consistency.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it begins to soften and become translucent, about 5 minutes. This base is where the flavors start building, much like the early mornings in my grandmother’s kitchen when the aromas began to fill the air.
- Add the minced garlic and diced jalapeños to the pot. Cook for another 2-3 minutes, stirring frequently, until fragrant. Be mindful of the jalapeños—if the heat feels too intense, a quick wash of hands helps before touching your face!
- Stir in the shredded chicken, smoked paprika, ground cumin, salt, and pepper. Let the spices toast slightly with the chicken for a minute, deepening their flavor.
- Pour in the chicken broth and bring the mixture to a gentle boil. Then reduce the heat to low and let it simmer for 10 minutes. This simmering time lets the flavors meld beautifully, reminding me of those long, slow-cooked sauces from Nonna Rosa’s recipes.
- Lower the heat to medium-low and whisk in the cream cheese until it melts smoothly into the broth. Adding cream cheese this way creates that signature popper creaminess that makes this soup so irresistible.
- Stir in the milk or half-and-half and the corn kernels. Allow the soup to heat through but avoid boiling once the dairy is added to prevent curdling.
- Finally, mix in the shredded cheddar and Monterey Jack cheeses until melted and well incorporated. Taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and, if you like, a sprinkle of crumbled bacon for an extra layer of flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
