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Soups and Stews | |
| 4 jalapeños, diced 1 onion, chopped 2 cloves garlic, minced 6 cups chicken broth 1 lb chicken breast, cooked and shredded 8 oz cream cheese, softened 1 cup heavy cream 1 tsp salt 1/2 tsp pepper 1/2 tsp dried oregano 1 cup cheddar cheese, shredded 1/4 cup bacon, cooked and crumbled Fresh cilantro, for garnish | |
| Sauté the Aromatics: In a large pot, sauté the diced jalapeños, chopped onion, and minced garlic in a bit of oil over medium heat until softened. This step builds the foundation of flavor for the soup. Add the Broth: Pour in the chicken broth and bring it to a gentle boil. This allows the flavors to meld together while creating a delicious base for the soup. Incorporate the Creamy Elements: Reduce the heat and add the cooked and shredded chicken breast, softened cream cheese, heavy cream, salt, pepper, and dried oregano to the pot. Stir continuously until the cream cheese is fully melted and the soup is heated through. This creamy mixture adds richness and depth to the soup. Melt in the Cheddar: Just before serving, stir in the shredded cheddar cheese until it’s completely melted. This adds a delicious cheesy goodness that enhances the flavor of the soup. Garnish and Serve: Ladle the hot soup into bowls and garnish each serving with crumbled bacon and fresh cilantro. These final touches not only add visual appeal but also bring additional layers of flavor to the dish. | |
Unrated | |
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