The Midwest has been quite confused with its weather this year. Winter was backwards as in warmer during the beginning of the year, then colder going into Spring time. We had Spring for all of a week, then bam… hot as balls.
Now it is the first couple days of Summer… and it’s chilly. What in the world? So as anyone else would do when it gets chillier than it has been and reminds me of fall, I crave soup.
I actually eat soup any time of the year. All the time to be exact. I love soup. It makes me feel so good; warm and happy. As if there isn’t a care in the world while I am sitting at that table.
Until a piece of food hits me in the face from my barbarian toddler who refuses to eat and ferociously throws a tantrum as someone tries to nicely guide some food towards her mouth. Savage.
Le Creamy Soup
Jalapeños and cream cheese go together like peanut butter and jelly.
Like spaghetti and meatballs.
Like Mike and Ike.
You get the drift. Put those two together and you could seriously slap it on most anything and it will taste wonderful.
I added a couple different veggies into this soup to make it a little bit healthier for the kiddos. Anytime I can “hide” vegetables in their food is always a win.
And mom wins deserve celebrations.
Fiesta!! Pour me a drink, and celebrate with me. Hey, parents have to take any win they can get. Am I right?!
Sincerely though, this soup was a huge hit with my kids and nieces. It was not spicy as I was careful to remove all seeds and veins in the jalepenos.
Jalepeno tip: After removing said seeds and veins, rinse the jalepenos under cold water. It has helped so far with keeping the heat factor down.
This soup has a smoky flavor from searing the vegatables, and a robust essence with all of the spices.
As with most of my recipes, add or replace any vegetables to your liking or what you have on hand.
I used a rotisserie chicken thatI shredded the meat from. It makes this dish very easy. You could use baked chicken breasts that are shredded as well. If you really want to be fancy, sear the meat in some olive oil in the pot before adding in any vegetables. Take the chicken out once its cooked all the way through and set aside until the chicken is called for again. That will add even more flavor to that pot of goodness.
It would be delicious with some corn added in. We put in some hot sauce to give it an extra kick. But we legit put that *ish on everything. I have seen a keychain with a hot sauce bottle on it, and I wish I would’ve bought it.
It would also be wonderful served with some rice, or cauliflower rice. Either way, enjoy! Let me know if you make it. I’d love to hear how you customized it.
- 2 tbsp olive oil, extra virgin
- 1 onion, sweet
- 1 carrot, peeled and chopped
- 2 tbsp garlic
- 2 tbsp chili powder
- 2 tbsp cumin
- salt & pepper, to taste
- 1 cup fresh tomatoes, diced, or 1 can diced tomatoes
- 2 cans chicken stock
- 2 cups chicken, shredded
- 8 oz. cream cheese
- 1/2 cup heavy cream
- 1/4 cup fresh cilantro, chopped
- tomatoes, diced
- cilantro , chopped
- avocado , diced
- In a dutch oven or large pot, warm olive oil on medium high heat.
- Once olive oil is warm, put jalapeños, onion, and carrot into pot. Let the veggies sear without stirring for a couple minutes. Then stir and let sear again for 2 more minutes or so, until slight char is visible on veggies.
- Add in garlic, and stir for 1 minute or until fragrant. Stir in chili powder, cumin and salt and pepper.
- Add in tomatoes and chicken stock, and bring to a boil.
- Lower heat to medium. Add in chicken, cream cheese and heavy cream. Let simmer for 15 minutes, stirring often. Season with salt and pepper if needed.
- Add in chopped cilantro and stir. Serve immediately, topped with fresh tomatoes, avocados and more cilantro .