Spicy Jalapeño Popper Chicken Soup Recipe

Introduction

Spicy Jalapeño Popper Chicken Soup combines creamy, cheesy goodness with a lively kick of jalapeños for a comforting meal with a bit of heat. This soup is easy to make and perfect for those chilly days when you want something hearty and flavorful. The balance of spices and creamy textures will surely satisfy your taste buds.

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
• ½ 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 depending on your preferred spice level, or substitute with milder peppers for less heat.
• For a lighter version, substitute half the heavy cream with low-fat milk or use all milk.
• Add cooked corn or diced potatoes for extra texture and heartiness.
• Use turkey bacon or omit bacon entirely for a different flavor profile or a lighter soup.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used and will add extra richness to the soup. Adjust cooking time as needed until the chicken is fully cooked and tender.

Is it possible to make this soup dairy-free?

To make a dairy-free version, substitute the cream cheese and cheddar cheese with dairy-free alternatives, and replace heavy cream with coconut milk or a plant-based cream. This will change the flavor slightly but still yield a creamy texture.

Spicy Jalapeño Popper Chicken Soup Recipe

Print Recipe

★★★★★

4.8 from 149 reviews

This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful twist on the classic jalapeño popper appetizer, transformed into a comforting soup with tender chicken, smoky spices, and a rich blend of cheeses and jalapeños. Perfect for those who love a spicy and satisfying meal.

• Author: Marco
• 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

Soup Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large jalapeños, seeds removed and diced (adjust 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

Cheese and Garnish

• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• ½ cup crumbled bacon (optional for added flavor)
• Fresh cilantro for garnish

Instructions

1. Sauté Vegetables: 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, creating a flavorful base for the soup.
2. Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their spicy aroma and flavor.
3. Cook Chicken: Place the chicken breasts into the pot, then pour in the chicken broth. Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes until the chicken is fully cooked through.
4. Shred Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the soup pot for further cooking.
5. Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste. This adds richness and depth to the soup.
6. Incorporate Cream Cheese: Add the softened cream cheese into the pot and stir continuously until it is fully melted and combined, giving the soup a velvety texture.
7. Add Cheddar and Bacon: Mix in the shredded cheddar cheese until it melts completely. If using, fold in the crumbled bacon to introduce a smoky, savory element.
8. Simmer and Meld Flavors: Allow the soup to simmer for an additional 5 minutes. This step helps the flavors meld beautifully and ensures the soup is heated through.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro leaves for a bright, fresh contrast to the creamy, spicy broth. Serve hot.

Notes

• Adjust the number of jalapeños according to your heat preference; remove seeds to lessen the spiciness.
• For a lighter version, substitute half of the heavy cream with low-fat milk.
• The crumbled bacon is optional but adds a nice smoky flavor; omit for a milder or vegetarian variation.
• Use fresh cilantro for garnish to provide a fresh herbal note that balances the soup’s richness.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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