Spicy Jalapeño Popper Chicken Soup (Print View)

Bold and creamy soup with tender chicken, fresh jalapeños, and melted cheeses. Ready in 45 minutes for a comforting spicy dinner.

# Components:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced

→ Protein

05 - 1 pound boneless, skinless chicken breasts

→ Broth & Dairy

06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper to taste

→ Toppings & Garnish

13 - ½ cup crumbled bacon
14 - Fresh cilantro for garnish

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until softened and translucent.
02 - Stir in minced garlic and diced jalapeños; cook for 2 minutes until fragrant, being careful not to burn the garlic.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through and reaches internal temperature of 165°F.
04 - Remove cooked chicken from pot and shred using two forks. Return shredded chicken to the pot.
05 - Stir in heavy cream, ground cumin, paprika, salt, and pepper. Mix thoroughly to combine flavors.
06 - Add softened cream cheese, stirring constantly until fully melted and smoothly incorporated into the soup base.
07 - Mix in shredded cheddar cheese until melted and soup achieves a creamy consistency. Stir in crumbled bacon if using.
08 - Simmer for 5 additional minutes, allowing flavors to meld together. Stir occasionally to prevent sticking.
09 - Ladle hot soup into bowls and garnish with fresh cilantro. Serve immediately while hot.

# Expert Advice:

01 -
  • It delivers all the flavors of jalapeño poppers without the hassle of stuffing and frying peppers
  • The broth base keeps it lighter than a cream-heavy soup while still feeling incredibly indulgent
02 -
  • Cream cheese will leave lumps if you add it straight from the refrigerator, so let it sit on the counter for at least 30 minutes before starting
  • Do not let the soup come to a rolling boil after adding the dairy, or the cream may separate and ruin the texture
03 -
  • Use freshly shredded cheese instead of pre shredded bags, which contain anti caking agents that can make the soup grainy
  • Let the soup rest for 5 minutes off the heat before serving to allow the flavors to settle and the texture to thicken slightly
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