Recipe from by Nicholas Kelly, MS, RD, LD
INGREDIENTS
- 3 chicken breasts (255.2g)
- 28 oz. low sodium chicken broth (793.8g)
- 12 oz. cream cheese (340.2g)
- 1/4 cup whole milk (61g)
- 1/2 cup Frank’s Hot Sauce (4 oz., 113.4g)
- 1 cup chopped white onion (160g)
- 4 oz. can green chilies chopped (113.4g)
- 1 teaspoon minced garlic (5g)
- 2 – 14.5 oz. cans Great Northern Beans drained (822.2g)
- 2 teaspoons ground cumin (4g)
- 2 teaspoons dried oregano (3.6g)
- 1 Packet Ranch Dressing mix (1 oz., 28.4g)
- 8 oz. shredded Colby & Monterey Jack cheese (224g)
DIRECTIONS
- Fill a large saucepan with enough water to cover the chicken breasts. Bring to a boil over medium-high heat and cook the chicken for 20-25 minutes, or until the chicken is tender with no pink present.
- When the chicken is done, remove it from the water and use two forks to shred it.
- In another large saucepan, combine the chicken broth, cream cheese, milk and Frank’s Hot Sauce. Cook on low heat, stirring until creamy and thoroughly combined.
- Add the shredded chicken, onions, green chilies, garlic, beans, ground cumin, dried oregano, ranch dressing packet, and half of the Colby Monterrey Jack to the saucepan with the chicken broth mixture.
- Simmer for 20-30 minutes, stirring regularly. Serve hot with the remaining cheese as a topping
Follow the recipe step by step!
Fuel & Flavor - SOUPS!
Hydration Support
People with CF lose more salt and fluids through sweat. Soups—especially broths—help replenish fluids while being easier (or tastier) to consume than plain water.
Sodium Replacement
CF often requires higher sodium intake. Broth-based and savory soups naturally provide salt, which can help support electrolyte balance.
Calorie and Nutrient Density
Soups can be packed with:
-Healthy fats (olive oil, cream, coconut milk)
-Proteins (beans, lentils, chicken, beef)
-Complex carbs (potatoes, rice, pasta)
This makes soup an efficient way to boost calories without large portions—important for maintaining weight with CF.