Ingredients
Equipment
Method
- In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving about 1 tbsp of grease in the pot.
- Add diced onion, celery, and jalapeños to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat to low. Whisk in the softened, cubed cream cheese until the broth is completely smooth.
- Stir in the shredded chicken, ranch seasoning, and 1 cup of the shredded cheddar cheese. Simmer gently for 10-15 minutes. Do not boil.
- Ladle soup into bowls and garnish with reserved crispy bacon, the remaining cheddar cheese, green onions, and fresh jalapeños.
Nutrition
Notes
Tip 1: For the creamiest soup, shred your own cheese. Pre-shredded cheese can make the texture grainy.
Tip 2: Ensure the cream cheese is at room temperature for smooth melting.
Tip 3: Control the spice level by removing all seeds and membranes from the jalapeños for a milder flavor.
Tip 2: Ensure the cream cheese is at room temperature for smooth melting.
Tip 3: Control the spice level by removing all seeds and membranes from the jalapeños for a milder flavor.
