1. Sauté the vegetables
Heat the butter or olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
2. Add the garlic and green chiles
Stir in the minced garlic and chopped green chiles. Cook for another 1–2 minutes until fragrant.
3. Add the chicken and broth
Add the shredded chicken and chicken broth. Stir in the cumin, oregano, black pepper, and a little salt.
4. Simmer the soup
Bring the mixture to a gentle boil, then reduce the heat. Cover and simmer for about 15–20 minutes so the vegetables become tender and the flavors blend together.
5. Make it creamy
Reduce the heat to low. Add the softened cream cheese and stir until completely melted into the soup. Slowly pour in the heavy cream or half-and-half while stirring.
6. Add the cheese
Stir in the shredded Monterey Jack or cheddar cheese. Continue cooking gently for 2–3 minutes until the cheese melts and the soup becomes creamy. Avoid boiling after adding the dairy.
7. Taste and adjust
Taste the soup and add more salt, pepper, or green chiles according to your preference.
8. Serve
Ladle the hot soup into bowls and top with sliced green onions, a little shredded cheese, and fresh cilantro if desired.
Serving Tip
Serve with warm crusty bread, tortilla chips, or homemade cornbread. For extra heat, add a few sliced jalapeños or a dash of hot sauce before serving.
