Ingredients
Main Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breasts
- 1/4 Onion, chopped
- 1/2 Green Bell Pepper, diced
- 2 fresh Jalapeños, seeded and chopped (divided)
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 cups Chicken Broth
Dairy and Toppings
- 6 ounces Cream Cheese, diced
- 1/2 cup Heavy Whipping Cream
- 1 1/2 cups Mexican Style Shredded Cheese (divided)
- Bacon, cooked and crumbled (reserve some for topping) – quantity estimated at 4 slices
Instructions
- Prepare Ingredients and Place in Crock Pot: Add the chicken breasts, chopped onion, diced green bell pepper, and most of the chopped jalapeños (reserve some for topping) to a 6-8 quart crock pot. Season with cumin, paprika, salt, and black pepper to start building the base flavor.
- Add Chicken Broth: Pour 3 cups of chicken broth into the crock pot to cover the ingredients, creating a flavorful cooking liquid.
- Slow Cook the Soup: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender enough to shred easily with a fork.
- Shred Chicken: Remove the cooked chicken breasts from the crock pot, shred them finely with two forks, then stir the shredded chicken back into the crock pot to distribute evenly.
- Add Cream Cheese, Bacon, Cream, and Cheese: Add the diced cream cheese, cooked crumbled bacon (reserving some for topping), heavy whipping cream, and 1 cup of shredded Mexican cheese into the crock pot. Stir to combine.
- Melt and Finish Cooking: Cover the crock pot and cook on low until the cheese is melted and the soup is heated through, blending all flavors into a rich, creamy broth.
- Serve with Toppings: Ladle the soup into bowls and garnish with the reserved jalapeños, crumbled bacon, and the remaining 1/2 cup of shredded cheese. Serve warm and enjoy this comforting, cheesy chicken soup.
Notes
- You can adjust the jalapeño quantity depending on your preferred spice level.
- For a lower-fat version, substitute cream cheese and heavy cream with lighter options.
- Use gluten-free chicken broth if sensitivity is an issue.
- Cooking on high reduces cook time but low heat results in more tender chicken and deeper flavors.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours 10 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt