This Soup Hits Hard

Ingredients

• 2 lb Boneless Chicken Breast (trimmed, skinless)
• 1 cup Heavy Whipping Cream (full‑fat for richness)
• 4 slices Bacon (optional, cooked and crumbled)
• 4 cup Chicken Broth (low‑sodium preferred)
• 1 cup Shredded Cheddar Cheese (sharp cheddar works best)
• 1 medium Onion (diced)
• 4 oz Cream Cheese (room temperature, cut into cubes)
• 1 tsp Seasoned Salt
• 1 tsp Ground Cumin
• 1 tsp Paprika
• 3 Jalapeno Peppers (diced, seeds removed for less heat if desired)
• 2 tbsp Olive Oil (extra virgin preferred)
• 0.5 tsp Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 2 tbsp Fresh Cilantro (chopped for garnish)

Instructions

1. Prep Ingredients

   Dice the onion, jalapenos, and mince the garlic. Cut the cilantro and set aside. Measure out all spices, cream, cheese, and broth.

   Time: PT10M

2. Sauté Aromatics

   Set the slow cooker to the Sauté/Seer mode, add olive oil, and heat. Add the diced onion and sauté for about 5 minutes until softened.

   Time: PT5M

3. Add Jalapenos and Garlic

   Add the diced jalapenos and minced garlic to the pot and cook for an additional 2 minutes, stirring constantly.

   Time: PT2M

4. Cook Chicken in Broth

   Place the whole chicken breasts into the pot, pour in the chicken broth, and increase the temperature to bring the mixture to a boil. Once boiling, cover and let simmer for 15 minutes until the chicken is fully cooked (internal temp 165°F).

   Time: PT15M

5. Shred the Chicken

   Remove the cooked chicken breasts, place them on a shredding tray, and use two forks (or a hand mixer) to shred into bite‑size pieces. Set shredded chicken aside.

   Time: PT5M

6. Create Creamy Base

   Return the pot to low heat. Stir in the heavy whipping cream, ground cumin, paprika, black pepper, seasoned salt, and cubed cream cheese. Cook, stirring frequently, until the cream cheese fully melts and the broth becomes smooth.

   Time: PT5M

7. Add Cheeses and Bacon

   Stir in the shredded cheddar cheese until melted. If using, add cooked, crumbled bacon and mix evenly.

   Time: PT3M

8. Combine Chicken and Simmer

   Return the shredded chicken to the pot, give everything a good stir, replace the lid, and set the slow cooker to the Soup setting for an additional 10 minutes to let flavors meld.

   Time: PT10M

9. Finish and Garnish

   Turn off the cooker, remove the lid, and give the soup a final stir. Ladle into bowls and garnish each serving with chopped cilantro and a few fresh jalapeno slices.

   Time: PT2M

Nutrition Facts

Calories

590

Protein

35 g

Carbohydrates

8 g

Fat

35 g

Fiber

1 g

Ingredient Substitutions

• Instead of Boneless Chicken Breast: Chicken thighs
• Instead of Heavy Whipping Cream: Half‑and‑half, Coconut cream (non‑dairy)
• Instead of Bacon: Turkey bacon, Smoked paprika for flavor
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Shredded Cheddar Cheese: Monterey Jack, Pepper Jack
• Instead of Onion: Shallots, Leeks
• Instead of Cream Cheese: Neufchatel cheese, Greek yogurt (for lower fat)
• Instead of Seasoned Salt: Regular salt + garlic powder
• Instead of Ground Cumin: Ground coriander
• Instead of Paprika: Smoked paprika
• Instead of Jalapeno Peppers: Anaheim peppers, Pickled jalapenos
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Black Pepper: White pepper
• Instead of Garlic: Garlic powder (1/2 tsp)
• Instead of Fresh Cilantro: Parsley

Equipment Needed

• Vine 5‑in‑1 Multifunctional Slow Cooker
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Shredding Tray or Forks
• Ladle
• Wooden Spoon or Silicone Spatula
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté onions until softened (Step 2)
• Bring broth to a boil before covering (Step 4)
• Shred chicken while still warm (Step 5)
• Melt cream cheese completely for a smooth base (Step 6)
• Low heat when adding cheddar to prevent curdling (Step 7)

Chef Tips from the Video

• For extra smoky flavor, use smoked paprika and add the bacon early with the onions.
• Toast the cumin briefly in the pot before adding liquid for deeper aroma.
• If you like extra creaminess, swirl in a tablespoon of cream cheese right before serving.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 3 days.

Freezer: Not recommended due to dairy; if frozen, may separate.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook and shred the chicken a day ahead; store in the fridge.
• Prepare the cheese mixture and keep refrigerated; add just before final simmer.
• Reheat gently over low heat to prevent the cheese from separating.

Frequently Asked Questions