Ingredients
Equipment
Method
- Heat a large soup pot over medium heat. Add the diced bacon and cook until crispy, about 6–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the diced onion and chopped jalapeños to the pot. Sauté for 4–5 minutes, stirring often, until the vegetables are softened and fragrant. Stir in the minced garlic and cook for 30 seconds.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Add the shredded chicken, smoked paprika, cumin, salt, and black pepper. Stir to combine.
- Reduce the heat to low. Add the softened cream cheese in small chunks, stirring continuously until it has completely melted and the broth looks creamy and smooth.
- Stir in the heavy cream and shredded sharp cheddar cheese. Continue to cook on low heat for 5–7 minutes, stirring occasionally, until the soup thickens slightly and becomes silky and cohesive.
- Taste and adjust seasoning with additional salt or pepper if needed. Ladle the soup into bowls and top with reserved crispy bacon, extra jalapeño slices, more shredded cheddar, and chopped chives if desired.
Notes
For a milder soup, remove all jalapeño seeds and use fewer peppers. For extra heat, leave some seeds in or add a pinch of cayenne. Keep the heat low after adding cream and cheese to prevent the soup from separating.