Cream Cheese Chicken Soup with a Kick
This stovetop creamy soup is easy to make, adjust spice to make it with more or less heat.
Ingredients
- 1 tbsp. Butter can use Margerine
- 1/2 cup White Onion diced
- 3 cloves Garlic chopped
- 1 cup Carrots diced
- 2 cups Potatoes peeled & chopped. Yukon gold or Petite gold
- 1/4 cup Jalapeño Pepper diced
- 3 cups Chicken Broth
- 1/2 tsp Salt
- 3 tbsp. Ranch Seasoning Mix
- 1 tsp Paprika
- 2 cups Cooked Chicken cut up
- 1/4 cup All-Purpose Flour
- 1 Cup Milk whole milk
- 1 8oz Cream Cheese Bar regular or 1/3 less fat
Instructions
- You'll need a large pot with lid. Melt the Butter on a medium heat. Add The onion and sauté for 5 minutes. Add the Diced Garlic and sauté for about 30 seconds.
- Next, add the Carrots, Potatoes, Jalapeño Peppers, Chicken Broth, Salt, Ranch Seasoning and Paprika.
- Stir all of the ingredients together. Bring to a boil, reduce heat to medium-low heat and simmer for 15 minutes.
- Add The Chicken and cook for another 5 minutes.
- In a medium bowl, combine the All- Purpose Flour and Milk. Add this to the soup and mix well.
- Add the Cream Cheese into the soup and cook for an additional 5 minutes. Allow all of the cream cheese to blend into the soup.
- It's ready to eat. Enjoy.
Notes
Helpful Tips:
Dice the Carrots and Potatoes the same size, I diced mine in smaller pieces. Microwave the Cream Cheese on a plate for about 30 seconds before adding to soup, it will help it melt into the soup quicker. You can add more or less Jalapeño Peppers to add or take away a little of the heat.
Dice the Carrots and Potatoes the same size, I diced mine in smaller pieces. Microwave the Cream Cheese on a plate for about 30 seconds before adding to soup, it will help it melt into the soup quicker. You can add more or less Jalapeño Peppers to add or take away a little of the heat.