I’ve said it before that one of the only reasons I like winter is because of soup. I love making giant pots of soup and having it as leftovers for lunch during the week. I usually make a soup or stew as part of my food prep for the week. I’m such a creature of habit that I don’t mind having the same thing everyday for a week. Especially if it tastes this good!
I like to keep my recipes fairly simple with minimal ingredients. That being said, this is a little more ingredient heavy than my other stuff, but you might easily have most of the spices on hand anyway. Plus, this soup is spicy, creamy, and filling.
- 1 pound of boneless, skinless chicken thighs
- 8 cups of chicken broth (2 cartons)
- 2 cups of shredded Mexican cheese blend
- 1 clove of garlic
- 1 can of Rotel
- 1 can of diced green chilis (I used the big 7 oz jar)
- 1 diced onion
- 4 ounces of cream cheese
- 1 cup of heavy cream
- 1 teaspoon of cayenne pepper
- 2 tablespoons of ground cumin
- 2 tablespoons of smoked paprika
- 1 tablespoon of chili powder
- 3-4 cranks of Pink Himalayan Salt (this is amazing. get it.)
- 1 chicken bouillon cube.
- Chopped cilantro (garnish)
In a big soup pot, combine the broth, Rotel, green chilis, onion and the garlic. Bring to a boil, then turn it down and let it simmer for 20-30 minutes.
While it is simmering, dice up the chicken and chop the cilantro.
I go ahead and chop all the cilantro, so I can sprinkle it on my soup all week, on my eggs, and even sprinkled on my salads. I know you are supposed to store fresh cilantro differently, but I eat it fast, so it doesn’t go bad I LOVE cilantro.
Stir in the chicken, and all the dry spices and let it simmer another 20 minutes or so.
Slowly whisk in the shredded cheese, then the cream cheese little by little. When all the cheese is melted, add the heavy cream and the bouillon cube. You can thicken this with a little guar or xanthan. My husband mentioned it was too brothy, and he wished it was thicker. (Maybe a little less chicken broth?) I loved it exactly the way it was.
This recipe makes about 8 servings, about 2 cups each. (I was so happy when it turned out this way. Have you ever made soup and the serving size is like one eighth of a teaspoon? Not this!)