You Will Also Need

  • 6 cups chicken broth (48 oz.)
  • 2-4 boneless, skinless chicken breasts (12-20 oz.)
  • 6 oz. cream cheese (4-8 oz.)
  • 3 Tbsp. red hot sauce (2-4 Tbsp.)
  • 2 Tbsp. oil

Here's What You Do

  • In a 4-quart pot, heat oil over medium heat. Add soup mix and stir 1-2 minutes until fragrant.
  • Add broth, increase heat, and bring to a boil.
  • Reduce heat to medium-low, add raw chicken, cover, and simmer for 15 minutes (add 5 minutes for XL chicken breasts). Remove chicken to a cutting board to cool. Cover pot and continue to simmer for 10 minutes
  • Meanwhile, shred (or dice) chicken with two forks & cut cream cheese into 5-6 pieces.
  • Add chicken & cream cheese to pot, cover, simmer for 10 minutes
  • Stir soup until cream cheese is fully melted. Remove from heat, add red hot sauce.
  • Serve with tortilla chips or crunchy bread.

If using pre-cooked chicken, simmer soup mix in broth for 25 minutes, then add 3 cups of shredded (or diced) chicken with the cream cheese step above and continue.

Recipe Adaptations

Vegan

We are working on a dedicated vegan recipe, in the meantime, use vegetable broth and your favorite plant-based sausage & shrimp substitutes. 

Slow Cooker

We don’t currently have a slow cooker variation for this soup.

Pressure Cooker

We don’t currently have a pressure cooker for this soup.

Recipe Variations

We don’t currently have a recipe variation for this soup, please send us yours!

Cooking & Nutrition Tips

Remember these are soup-starter mixes, you can’t go wrong! Feel free to omit any of our recommended additions and/or add any of your favorites!

  • To reduce sodium: use a low-sodium broth, bone broth, or stock.

  • For added nutrition: look in your fridge/garden and add any vegetables you have on hand!

  • Looking to cut calories? Try the "skinny" version, simply omit the cream cheese.