Spicy Jalapeño Popper Chicken Soup Recipe

Introduction

This Spicy Jalapeño Popper Chicken Soup is a creamy, comforting dish with a lively kick of heat. Combining tender chicken, melted cheeses, and vibrant jalapeños, it delivers warmth and flavor perfect for cozy evenings.

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
• 1/2 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

• For a milder soup, reduce the amount of jalapeños or leave the seeds in for extra heat.
• Use low-fat milk instead of heavy cream to lighten the dish without sacrificing creaminess.
• Add diced bell peppers or corn for extra texture and sweetness.
• Substitute shredded Monterey Jack cheese if you prefer a milder cheese flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. The soup may thicken after refrigeration; thin it with a splash of chicken broth or milk if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, start by sautéing the onion, garlic, and jalapeños on the stove, then add all ingredients except the cheeses and cream to the slow cooker. Cook on low for 4-6 hours. Add the cream cheese, cheddar, and cream in the last 30 minutes and stir until melted and combined.

Is it possible to use chicken thighs instead of breasts?

Absolutely. Bone-in or boneless chicken thighs can be used and will add extra richness. Adjust cooking time as needed until the chicken is fully cooked and tender enough to shred.

Spicy Jalapeño Popper Chicken Soup Recipe

Print Recipe

★★★★★

4.8 from 71 reviews

This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful soup inspired by the classic jalapeño popper appetizer. It features tender shredded chicken, spicy jalapeños, cream cheese, and cheddar, all simmered together to create a hearty and comforting dish with a spicy kick.

• Author: Logan
• 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

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
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon (Optional for added flavor)
• Fresh cilantro for garnish

Instructions

1. Heat the 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.
2. Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
3. Cook the 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 and cook for 15 minutes or until the chicken is fully cooked through.
4. Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
5. Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
6. Melt in cream cheese: Add the softened cream cheese to the pot and stir continuously until it is fully incorporated and the soup becomes creamy.
7. Add cheddar cheese and bacon: Mix in the shredded cheddar cheese, stirring until melted and combined. If using the optional bacon, add the crumbled bacon now for extra flavor.
8. Simmer to combine flavors: Let the soup simmer gently for an additional 5 minutes, allowing the flavors to meld together.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.

Notes

• Adjust the number of jalapeños to control the spice level to your preference.
• For a lighter version, substitute half the heavy cream with low-fat milk.
• The bacon is optional; omit if you prefer a vegetarian version (replace chicken with a plant-based protein if desired).
• Use fresh cilantro for the best garnish flavor; parsley can be a substitute if needed.
• This soup is best served fresh but can be stored in the fridge for 3 days and reheated gently on the stovetop.

Keywords: Spicy Jalapeño Popper Chicken Soup, creamy chicken soup, spicy soup, jalapeño recipe, comfort food, chicken and cheese soup