Save The first time I made this soup, it was supposed to be a quick Tuesday dinner solution with leftover chicken and random fridge ingredients. My husband walked in mid-simmer and said something smelled like our favorite appetizer from that sports bar downtown, and honestly that moment changed everything about how I approach soup recipes.
Last winter my sister came over feeling completely drained from work, and I served this soup in mismatched mugs with extra bacon on top. She sat at my kitchen island without saying a word for ten minutes, just eating, then looked up and asked if I could teach her how to make it the next weekend.
Ingredients
- Olive oil: Creates the foundation for sautéing and adds a subtle fruitiness that balances the cream
- Onion: Sweet yellow onions work beautifully here, becoming meltingly tender as the soup simmers
- Garlic: Freshly minced cloves bloom in the hot oil, infusing the entire base with aromatic depth
- Jalapeños: Removing the seeds tames the heat, but leave a few if you want that extra kick that makes your forehead prickle
- Chicken breasts: Boneless, skinless breasts poach gently in the broth, staying tender and shredding perfectly
- Chicken broth: Use a high quality brand or homemade, since this liquid becomes the soul of your soup
- Heavy cream: This creates the silky, restaurant style texture that makes people pause after their first spoonful
- Cream cheese: Softened at room temperature, it melts into the hot broth without leaving lumps behind
- Cheddar cheese: Sharp cheddar adds that distinctive popper flavor and a gorgeous golden color
- Ground cumin: Just a teaspoon adds earthy warmth that bridges the spicy and creamy elements
- Paprika: Smoked paprika would be lovely here, but regular works fine for a subtle background note
- Salt and pepper: Taste as you go, especially if your broth is already salted
- Bacon: Optional but highly recommended, adding smoky crunch that echoes classic popper toppings
- Fresh cilantro: Brightens everything and adds a fresh pop of green against the creamy broth
Instructions
- Build your flavor foundation:
- Heat olive oil in a large pot or Dutch oven over medium heat, add diced onion, and sauté about 5 minutes until it turns translucent and fragrant, stirring occasionally so it does not catch.
- Add the aromatics:
- Stir in minced garlic and diced jalapeños, cooking for 2 more minutes until the garlic becomes golden and the kitchen smells incredible, watching carefully so the garlic does not burn.
- Cook the chicken:
- Add chicken breasts and chicken broth to the pot, bring everything to a gentle boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through and no longer pink in the center.
- Shred and return:
- Remove the chicken to a cutting board, use two forks to shred it into bite sized pieces, then return it back to the pot along with all those flavorful juices.
- Create the creamy base:
- Stir in heavy cream, ground cumin, paprika, salt, and pepper, letting the soup simmer gently as the spices bloom into the liquid.
- Melt in the cream cheese:
- Add softened cream cheese in small chunks, stirring constantly until it disappears completely into the hot soup.
- Add the cheddar:
- Mix in shredded cheddar cheese until melted and the soup turns silky and smooth, with all the cheese fully incorporated.
- Finish and serve:
- Stir in crumbled bacon if using, simmer for 5 more minutes so the flavors meld together, then ladle into bowls and garnish generously with fresh cilantro.
Save This recipe has become my go to when friends have babies or need a pick me up, because it keeps beautifully and somehow tastes even better the next day. Last month I dropped off a container to a neighbor who had surgery, and she texted me three days later asking if I had any more hidden away.
Make It Ahead
The soup can be prepared completely up to 3 days in advance, though I recommend holding off on the cilantro garnish until you serve it. When reheating, use low heat and stir frequently to prevent the dairy from separating.
Spice Level Adjustments
If you are feeding spice sensitive people, remove all the seeds and membranes from the jalapeños and start with just one pepper. For heat lovers, leave some seeds in or add a second jalapeño halfway through cooking.
Serving Suggestions
This soup shines alongside crusty bread for dipping, tortilla chips for crunch, or even a simple green salad to cut through the richness. The contrast of something cold and crisp against the hot, creamy soup is absolute perfection.
- Try topping with crushed tortilla strips for extra texture
- A squeeze of fresh lime juice right before serving brightens everything
- Extra shredded cheddar on top never hurt anybody
Save There is something about a steaming bowl of this soup that makes even the most chaotic Tuesday feel manageable and warm.
Recipe FAQ
- → How spicy is this soup?
The heat level depends on the jalapeños used. With two large jalapeños (seeds removed), you'll get a moderate spice that adds warmth without overwhelming heat. Adjust the quantity or leave some seeds in for more kick.
- → Can I make this ahead of time?
Yes, prepare the soup up to 3 days in advance and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separating. The flavors often develop even more after sitting overnight.
- → Can I substitute the chicken?
For a vegetarian version, omit the chicken and bacon, then use vegetable broth instead of chicken broth. You could add shredded rotisserie chicken for a shortcut, or use turkey for a similar protein-rich result.
- → How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- → What should I serve with this soup?
Crusty bread, tortilla chips, or cornbread pair beautifully. The crunchy textures complement the creamy soup. A simple green salad with vinaigrette also balances the richness nicely.