Instructions:
- Sauté Vegetables:
- In a large pot, heat a bit of oil over medium heat.
- Add the diced jalapeños, chopped onion, and minced garlic.
- Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Add Broth and Chicken:
- Pour in the chicken broth and bring it to a simmer.
- Add the shredded chicken and continue to simmer for about 10 minutes.
- Blend Cream Cheese:
- Reduce the heat to low.
- Stir in the softened cream cheese until it is fully incorporated and the soup becomes creamy.
- Finish the Soup:
- Add the heavy cream, salt, pepper, and dried oregano.
- Stir well and heat through, but do not let it boil.
- Add Cheese:
- Stir in the shredded cheddar cheese until melted and the soup is smooth.
- Serve:
- Ladle the soup into bowls and enjoy hot.
- You can garnish with extra cheddar cheese, sliced jalapeños, or chopped fresh cilantro if desired.