Ingredients
Scale
- 1 lb boneless chicken breasts
- 1 cup jalapenos, chopped
- 1 cup cream cheese
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup corn
- 1 cup diced tomatoes
- 1 onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Green onions for garnish
Instructions
- In a large pot, sauté onion and garlic over medium heat until softened.
- Add the chicken breasts and jalapenos, cooking until chicken is browned.
- Pour in the chicken broth, corn, and diced tomatoes; bring to a simmer.
- Stir in cream cheese until melted and well combined.
- Shred chicken in the pot and mix in cheddar cheese.
- Season with salt and pepper.
- Serve hot, garnished with green onions.
Notes
Use prechopped jalapenos to save time and swap rotisserie chicken for convenience. Store leftovers in airtight containers for up to three days.
- Prep Time: 15
- Cook Time: 15
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg