Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound cooked shredded chicken
- 3 cups chicken broth
- 1 cup diced potatoes
- 1 cup corn kernels
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent.
- Stir in garlic, smoked paprika, and cumin; cook for another minute.
- Add potatoes, corn, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Stir in shredded chicken, heavy cream, and cheese. Cook until cheese melts and soup is heated through.
- Serve hot, garnished with extra cheese and fresh herbs if desired.
Notes
- You can substitute shredded turkey or beef for chicken.
- For a spicier kick, add a dash of hot sauce or cayenne pepper.
- Make it ahead and reheat for leftovers.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg