Spicy Jalapeño Popper Chicken Soup Recipe
This Spicy Jalapeño Popper Chicken Soup is a creamy, comforting dish inspired by the flavors of jalapeño poppers, combining tender chicken, cheesy richness, and a spicy kick. Perfect for chilly days, it balances smoky, spicy, and savory elements for a hearty meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
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
Cheese & Toppings
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (Optional for added flavor)
- 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, creating a flavorful base for the soup.
- Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their aromatic flavors and infuse the oil with spice.
- Cook Chicken: Add the boneless, skinless chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot to continue cooking in the flavorful broth.
- Add Cream and Spices: Stir in the heavy cream (or heavy cream mixed with low-fat milk), ground cumin, paprika, and season with salt and pepper to enhance the taste of the soup.
- Incorporate Cream Cheese: Add the softened cream cheese, stirring continuously until it is fully melted and the soup becomes creamy and smooth.
- Add Cheddar and Bacon: Mix in the shredded cheddar cheese until melted and combined into the soup. If desired, add the crumbled bacon for a smoky flavor and extra texture.
- Simmer: Let the soup simmer gently for an additional 5 minutes, allowing all the flavors to meld beautifully.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro for a bright, fresh finish. Serve hot and enjoy!
Notes
- You can adjust the number of jalapeños based on your preferred spice level or substitute with milder peppers if desired.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Crumbled bacon is optional but adds a smoky depth to the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Serve with crusty bread or tortilla chips for added texture.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
Keywords: jalapeño popper chicken soup, spicy chicken soup, creamy chicken soup, jalapeño recipe, comfort food soup, cheesy chicken soup
