INGREDIENTS:
- 1 lb chicken breast
- 3 cups chicken broth
- 1 tablespoon avocado oil
- 2 (10 oz) cans Rotel with diced green chiles
- 1 tablespoon taco seasoning
- 8 ounces cream cheese
- 1/2 cup heavy cream or whole milk
- Salt, to taste
Toppings:
- Sliced jalapeño
- Minced cilantro
INSTRUCTIONS
1. In a cast iron dutch oven (or normal pot) heat the oil over medium heat. Stir in the Rotel and taco seasoning and cook for 1 minute just to toast the spices.
2. Add in the chicken and broth, cover and simmer for 25 minutes. Remove the chicken and shred, set aside.
3. Stir the cream cheese and heavy cream into the soup. You may want to use an immersion blender to make it creamier than just stirring. Once the cheese has melted add the chicken back into the soup. Season with salt to your taste and serve with desired toppings.
This article and recipe adapted from this site