Description
A creamy, flavorful, and spicy Jalapeño Popper Chicken Soup that combines tender shredded chicken, creamy cheeses, and a kick of jalapeño heat for a comforting and delicious meal.
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
- 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.
- Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
- Cook Chicken: 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.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
- Incorporate Cream Cheese: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
- Melt Cheddar and Add Bacon: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
- Simmer and Blend Flavors: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
- Serve: Serve hot, garnished with fresh cilantro for a burst of freshness.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- You can substitute half of the heavy cream with low-fat milk for a lighter version.
- Omitting the bacon makes this soup suitable for those who do not eat pork.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Serve with warm crusty bread or tortilla chips for an added texture contrast.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner Soup
- Method: Stovetop
- Cuisine: American
Keywords: jalapeño popper chicken soup, spicy chicken soup, creamy chicken soup, comfort food, jalapeño soup, cheesy chicken soup
