Cheesy Rotel Chicken Soup

Ingredients:-

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 can (10 ounces) Rotel diced tomatoes and green chilies
• 1 can (14 ounces) diced tomatoes
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• 4 cups chicken broth
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup heavy cream
• Salt and pepper to taste
• Chopped fresh cilantro or green onions for garnish (optional)

Instructions:-

1. In a large pot, sauté the chopped onion and garlic over medium heat until they are softened.
2. Add the shredded chicken to the pot and stir to combine with the onions and garlic.
3. Add the Rotel diced tomatoes and green chilies, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld.
5. Reduce the heat to low, and slowly stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
6. Pour in the heavy cream, stirring constantly to combine. Continue to cook on low heat for an additional 5-10 minutes, or until the soup is heated through.
7. Taste and adjust the seasonings if needed.
8. Serve the Cheesy Rotel Chicken Soup hot, garnished with chopped fresh cilantro or green onions if desired…..