Ingredients
1 tablespoon olive oil
1 cup chopped onion
2 cups chopped bell pepper
1 jalapeño, seeded and finely diced
3 garlic cloves, finely minced
1 tablespoon chili powder
2 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon salt, or adjust to taste
2 large boneless, skinless chicken breasts
2 (10-ounce) cans Rotel diced tomatoes with green chilies, undrained
1 (8-ounce) can spicy tomato sauce
3 cups chicken broth
1½ tablespoons adobo sauce from canned chipotle peppers
½ cup heavy whipping cream
2 cups shredded cheddar cheese
Instructions
Sauté the Vegetables:
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, bell pepper, and diced jalapeño. Cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Garlic and Seasonings:
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
Add the chili powder, paprika, cumin, garlic powder, onion powder, and salt. Stir for another 30 seconds to help release the spices’ aroma.
Build the Soup Base:
Add the chicken breasts, undrained Rotel tomatoes, spicy tomato sauce, chicken broth, and adobo sauce.
Stir everything together until well combined.
Simmer the Chicken:
Cover the pot and bring the soup to a gentle simmer.
Reduce the heat to low and cook for about 20–25 minutes, or until the chicken is fully cooked and reaches 165°F (74°C) internally.
Shred the Chicken:
Remove the chicken breasts from the pot and transfer them to a cutting board or plate.
Shred the chicken using two forks, then return it to the soup.
Make the Soup Creamy:
Reduce the heat to low.
Stir in the heavy whipping cream, then gradually add the shredded cheddar cheese.
Continue stirring gently until the cheese is fully melted and the soup becomes smooth and creamy.
Avoid boiling the soup once the cream and cheese have been added.
Taste and Serve:
Taste and adjust the salt, adobo sauce, or other seasonings if needed.
Ladle the soup into bowls and serve hot with your favorite toppings, such as sour cream, extra shredded cheese, avocado, fresh cilantro, or lime wedges.
Nutrition Information
Approximate nutrition per serving, based on about 6 servings:
Calories: 505 kcal | Total Fat: 27 g | Saturated Fat: 14 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2.5 g | Cholesterol: 135 mg | Sodium: 1,050–1,400 mg depending on chicken broth, Rotel, tomato sauce, cheddar, and added salt | Total Carbohydrates: 22 g | Dietary Fiber: 4 g | Sugars: 9 g | Protein: 43 g
Additional estimate:
Potassium: 850–1,050 mg | Calcium: 300–400 mg | Iron: 3–4 mg | Vitamin A: 3,000–4,500 IU | Vitamin C: 60–85 mg
