Ingredients
- 5 slices bacon diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1/4 cup sour cream
- 2 tablespoons ranch seasoning mix
- 1/2 teaspoon ground black pepper
- 4 cups cooked shredded chicken
- 8 ounces cream cheese cubed
- 1 cup shredded cheddar cheese
- 3 1/2 cups baby spinach chopped
- 1/4 cup heavy cream
- Green onions chopped (for garnish)
Instructions
- Heat a large Dutch oven over medium-high heat and add the diced bacon, cooking until it becomes crispy. Use a slotted spoon to remove the bacon and set it aside.
- Lower the heat to medium. Add butter to the bacon fat in the pot, then add the diced onion and celery. Sauté for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Pour in the chicken broth and sour cream, add the ranch seasoning mix and ground black pepper, and bring to a simmer. Stir in the shredded chicken and let it heat for about 5-10 minutes.
- Gradually add the cubed cream cheese and shredded cheddar cheese. Stir gently yet continuously until both cheeses melt and combine smoothly into the broth.
- Mix in the chopped baby spinach and heavy cream; cook for 2 to 3 minutes until the spinach wilts. Stir the reserved bacon back into the soup, adjust seasoning if needed, and serve warm, garnished with green onions.
