3cupsmilk(I use half & half, you could also use heavy cream)
1 1/2cupschicken broth
1/2cupjalapeno juice (from a jar of jalapeños)
2cupsshredded chicken breast (rotisserie chicken works, or two chicken breasts cooked and shredded)
4ounces cream cheese
1cupsharp white cheddar cheeseshredded
1/2cupsliced jalapeños (I prefer jarred/canned jalapeños in this recipe)
optional:crispy tortilla strips or crumbled tortilla chips
In a large pan/pot (big enough for a batch of soup) melt butter over medium heat. Add garlic and onion powder and saute 1-2 minutes until garlic is fragrant. Add flour and stir until mixture comes together.
Gradually whisk in milk until smooth. Add chicken broth, jalapeño juice, chicken, salt, cream cheese, cheddar cheese, and jalapeños. Stir until cheeses are completely melted. Taste and add salt and pepper to taste as needed. Serve with crispy tortilla strips if desired. Enjoy!
Control the heat level by adding more or fewer jalapenos.