A creamy soup featuring chicken, cheddar, Monterey Jack, and rich seasonings, perfect for comfort and gatherings.
# The Ingredients You'll Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded (about 2 large breasts)
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 2 celery stalks, finely diced
04 - 2 cloves garlic, minced
→ Dairy & Cheese
05 - 4 oz cream cheese, softened
06 - 1 cup shredded sharp cheddar cheese
07 - 1 cup shredded Monterey Jack cheese
08 - 1 cup heavy cream
→ Broth & Liquids
09 - 4 cups low-sodium chicken broth
→ Pantry
10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
→ Seasonings
12 - 1/2 tsp kosher salt (more to taste)
13 - 1/2 tsp black pepper
14 - 1/4 tsp smoked paprika
15 - 1/4 tsp ground mustard
→ Garnishes (optional)
16 - 2 tbsp chopped fresh chives
17 - Crumbled cooked bacon
# Step-by-Step Instructions:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
02 - Stir in garlic and cook for 1 minute until fragrant.
03 - Sprinkle in the flour, stirring constantly, and cook for 2 minutes to form a roux.
04 - Gradually whisk in the chicken broth, ensuring there are no lumps.
05 - Add shredded chicken, salt, pepper, smoked paprika, and ground mustard. Bring to a gentle simmer and cook for 10 minutes.
06 - Reduce heat to low. Add cream cheese, stirring until melted and smooth.
07 - Stir in heavy cream, cheddar, and Monterey Jack cheese. Cook, stirring often, until cheeses are fully melted and the soup is creamy, about 5-7 minutes.
08 - Taste and adjust seasoning if needed.
09 - Ladle into bowls and garnish with chives and bacon if desired. Serve hot.
