Cheesy Chicken Soup With Rotel
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
- Cheese grater
Ingredients
1 lb boneless, skinless chicken breasts, cubed
1 can (10 oz) Rotel tomatoes with green chilies, undrained
4 cups chicken broth
1 cup heavy cream
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 medium onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish (optional)
Instructions
Preparing The Ingredients
- Dice the chicken into small, bite-sized pieces. Set aside. Dice the onion and mince the garlic. Grate the cheddar and Monterey Jack cheese.
Cooking The Soup
- Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes. Add the chicken pieces to the pot. Cook until the chicken is no longer pink, about 5-7 minutes.
- Stir in the cumin and chili powder. Cook for another minute to let the spices bloom. Pour in the chicken broth and add the Rotel tomatoes (with their juice). Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Stir in the heavy cream, making sure it's well incorporated. Gradually add the shredded cheeses, stirring constantly until the cheese is completely melted and the soup is smooth. Season with salt and pepper to taste. Simmer for another 5 minutes, stirring occasionally.
Final Touches
- Ladle the soup into bowls. Garnish with fresh cilantro, if desired. Serve hot and enjoy!
Notes
This soup is perfect for meal prep. You can make it ahead of time and store it in the refrigerator for up to 3 days. It also freezes well—just let it cool completely, then store in an airtight container for up to 3 months. Reheat on the stove over low heat, stirring occasionally.