Smoky chipotles and melted cheese transform leftover chicken into a broth you'll crave on its own terms
Ingredients
Ingredients
- 4 Tablespoons butter
- 1 7 oz can chipotles in adobo
- 1 cup red onion, diced
- 8 cloves garlic, minced
- 1 teaspoon cumin powder
- 4 cups chicken broth
- 1-1/2 pounds leftover grilled chicken, diced into bitesize pieces
- 8 oz cream cheese
- 3 cups cojack cheese, shredded (we used Boar's Head triple pepper cojack)
- 1/2 cup fresh cilantro, chopped
- FOR THE GARNISH
- Fresh Cilantro, whole leaves
- Ripe Avocado, diced coarsely
- Sour Cream
- Red Onion, diced fine
Method
-
01
Dice chicken, onion, garlic, cilantro, avocado
15 minPrep all ingredients before starting the soup.
-
02
Melt butter and sauté onions and garlic
8 minCook until translucent, stirring frequently.
-
03
Add chipotles, cumin, broth and bring to boil
5 minMix thoroughly before bringing to boil.
-
04
Add cream cheese and chicken, simmer 12 min
12 minStir cream cheese until fully melted and incorporated.
-
05
Stir in 2 cups cheese and chopped cilantro
3 minRemove from heat after cheese melts completely.
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06
Preheat broiler
5 minCan start during step 4.
-
07
Ladle soup into bowls and top with cheese
3 minUse oven-safe bowls for broiling.
-
08
Broil until cheese melts and browns
3 minWatch closely to prevent burning.
-
09
Serve with garnishes
1 minLadle the soup into bowls and top with a dollop of sour cream, a sprinkle of that triple pepper cojack, and a handful of fresh cilantro — the bright herb cuts through the smoke and richness, so don't skip it.
From Mike's Notebook
Blend half the chipotles smooth before adding them — leaves some texture while spreading smoke throughout.
Don't skip prepping everything first — cream cheese seizes fast and you'll need both hands stirring.
Broil in oven-safe bowls with the cheese already melted in the pot, not raw on top.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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