Directions
1. In a large pot, melt the butter over medium heat.
2. Add the shredded chicken and Rotel tomatoes to the pot, stirring well to combine.
3. Pour in the chicken broth and bring the mixture to a gentle simmer.
4. Stir in the heavy cream, ensuring everything is well mixed.
5. Slowly add the shredded cheddar cheese, one handful at a time, stirring constantly until fully melted and incorporated.
6. Sprinkle in the onion powder, garlic powder, salt, and pepper. Adjust the seasoning to taste.
7. Allow the soup to simmer for another 10-15 minutes, stirring occasionally, until it thickens slightly and all the flavors meld together.
8. Serve hot, garnished with additional shredded cheese or a dollop of sour cream if desired.
Variations & Tips
For a bit of extra heat, add a pinch of crushed red pepper flakes or use a hotter variety of Rotel tomatoes. You can also substitute the shredded cheddar with Monterey Jack or a mix of your favorite cheeses. If you prefer a thicker soup, consider adding a small amount of cream cheese or a dash of xanthan gum to increase the creaminess without adding carbs. Rotisserie chicken works great in this recipe for added convenience.
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