Directions:
1. In a soup pot, heat olive oil over medium-high heat and sauté the onion for 5 minutes.
2. Add all soup ingredients except cream cheese, chicken, salt, and pepper to the pot.
3. Bring the soup to a boil over high heat, then reduce to a gentle simmer for 5 minutes, uncovered. Prepare your desired toppings during this time.
4. Cut the cream cheese into smaller pieces and add it to the soup. Stir until fully melted and incorporated.
5. Mix in the shredded chicken and cook for an additional 5-7 minutes until heated through.
6. Season the soup with salt and pepper, then serve with optional toppings.
Notes:
For a spicier kick, add a dash of hot sauce or extra chili powder. This soup freezes well for future quick meals.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories per Serving: 320
Servings: 4
Disclaimer: Not all images are my personal photography, and apparently some of them are AI-generated. However, all the recipes shared are tested and delicious. Thank you for your understanding and happy cooking!
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