Spicy Jalapeño Popper Chicken Soup Recipe

Introduction

This Spicy Jalapeño Popper Chicken Soup brings the rich, comforting flavors of jalapeño poppers into a warm, creamy bowl of soup. It’s perfect for those who love a bit of heat balanced with cheesy goodness and tender chicken.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large jalapeños, seeds removed and diced (Adjust number based on spice preference.)
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream (Can substitute half with low-fat milk for a lighter version.)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon (Optional for added flavor.)
• Fresh cilantro for garnish

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
3. Step 3: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
4. Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
6. Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
7. Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
8. Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
9. Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

• Adjust the number of jalapeños or leave some seeds in for more heat or remove them all for a milder soup.
• Substitute half of the heavy cream with low-fat milk to lighten the soup without losing creaminess.
• For a smoky twist, use smoked paprika instead of regular paprika.
• Add diced roasted corn or chopped green onions for extra texture and flavor.
• Use leftover cooked chicken instead of boiling raw chicken breasts to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. Avoid freezing as the cream cheese and cream may change texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup less spicy?

Yes, remove the jalapeño seeds before dicing, or reduce the number of jalapeños used. You can also add some extra cream or cheese to mellow the heat.

Can I use other types of cheese?

Cheddar works best for its sharp flavor and melting quality, but you can substitute with Monterey Jack or a blend of cheeses if preferred.

Spicy Jalapeño Popper Chicken Soup Recipe

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4.4 from 54 reviews

Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful soup inspired by the classic jalapeño popper appetizer. Featuring tender shredded chicken, diced jalapeños for a spicy kick, cream cheese, and cheddar, this hearty soup is perfect for those craving a comforting meal with a bit of heat. Garnished with fresh cilantro and optionally enhanced with crispy bacon, it balances spice and creaminess in every bowl.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large jalapeños, seeds removed and diced (Adjust number based on spice preference)
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream (Can substitute half with low-fat milk for a lighter version)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese

Optional Ingredients

• 1/2 cup crumbled bacon (Optional for added flavor)
• Fresh cilantro for garnish

Instructions

1. Sauté Onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
2. Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
3. Cook Chicken: Add the chicken breasts to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the chicken is fully cooked.
4. Shred Chicken: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
5. Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
6. Incorporate Cream Cheese: Add the softened cream cheese, stirring continuously until it is fully melted and the soup becomes creamy.
7. Add Cheddar and Bacon: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for an extra savory flavor.
8. Simmer to Blend Flavors: Let the soup simmer for an additional 5 minutes to allow the flavors to meld together perfectly.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot for best enjoyment.

Notes

• Adjust the amount of jalapeños to control the heat level of the soup.
• For a lighter version, substitute half the heavy cream with low-fat milk.
• Omit bacon to keep the recipe pescatarian or to reduce fat content.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
• Adding a squeeze of lime juice before serving can enhance brightness and balance the spice.

Keywords: jalapeño popper chicken soup, spicy chicken soup, creamy chicken soup, jalapeño soup recipe, comfort food, easy chicken soup, spicy creamy soup