Spicy Jalapeño Popper Chicken Soup Recipe
This Spicy Jalapeño Popper Chicken Soup combines tender shredded chicken, creamy cheeses, and a kick of jalapeño peppers to create a rich and flavorful dish. Perfect for warming up on chilly days, this soup brings the beloved flavors of jalapeño poppers into a comforting, easy-to-make chicken soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Sauté Base
- 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)
Main Ingredients
- 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
Cheeses & Add-ons
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon (optional for added flavor)
Garnish
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: 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.
- Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant, ensuring the peppers soften slightly to release their heat.
- Cook Chicken: Add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, or until the chicken is fully cooked through.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup pot.
- Add Cream and Spices: Stir in the heavy cream, ground cumin, and paprika. Season with salt and pepper to taste, blending the flavors evenly into the soup.
- Incorporate Cream Cheese: Add the softened cream cheese to the pot, stirring continuously until it has fully melted into the soup, creating a creamy texture.
- Mix in Cheddar and Bacon: Stir in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon now to enhance the flavor.
- Simmer to Meld Flavors: Allow the soup to simmer gently for an additional 5 minutes so all ingredients meld together and the soup thickens slightly.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro for a burst of freshness and color.
Notes
- Adjust jalapeño quantity to control the heat level of the soup.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Using bacon is optional but adds a nice smoky depth to the soup.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- To make it gluten-free, ensure the chicken broth used is gluten-free certified.
