Creamy, Spicy Four Pepper Mexican Chicken Soup
INGREDIENTS
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•1 lb. boneless, skinless chicken breasts or thighs, boiled and shredded (or rotisserie chicken)
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•1 32 oz. container of chicken broth
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•3/4 C sour cream
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•1/2 C heavy whipping cream
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•2 T butter
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•1 14.5-16 oz. can of petite diced tomatoes in juice (don't drain)
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•1 4 oz. can chopped green chilies (don't drain)
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•2 whole jalapeño peppers, chopped and de-seeded
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•1 small to medium red bell pepper, chopped
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•1 small red onion, chopped
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•1/2 tsp. cayenne pepper (or to taste)
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•1 tsp. cumin
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•1/4 tsp. red pepper flakes (or to taste)
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•1/2 tsp. garlic powder
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•1 tsp. chili powder
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•1/2 tsp. paprika
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•1/2 tsp. dried oregano
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•1/4 tsp. black pepper
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•1 1/2 tsp. salt (or to taste)
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•Chopped cilantro for garnish (if desired)
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