Description
This Spicy Jalapeño Popper Chicken Soup combines creamy, cheesy comfort with a spicy kick from fresh jalapeños. Featuring tender shredded chicken simmered in a flavorful broth enriched with cream cheese, cheddar, and a touch of smoky paprika, this soup is perfect for warming up on chilly days or when you crave a deliciously satisfying meal with a little heat.
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
Dairy & Cheese
- 1 cup heavy cream (Can substitute half with low-fat milk for a lighter version.)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional Add-ins
- 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 fragrant base for the soup.
- Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños. Cook for an additional 2 minutes to release their flavors and infuse the oil with a spicy aroma.
- Cook Chicken: Place the chicken breasts into the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes or until the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken to the pot to continue cooking with the broth.
- Add Cream and Spices: Stir in the heavy cream, ground cumin, and paprika. Season the soup with salt and pepper to taste, enhancing the warm, smoky flavor profile.
- Incorporate Cream Cheese: Add the softened cream cheese to the pot and stir continuously until it is completely melted and blended into the soup, creating a rich and creamy texture.
- Melt Cheddar and Add Bacon: Mix in the shredded cheddar cheese, allowing it to melt thoroughly. If you’re using bacon, fold in the crumbled bacon at this stage for extra savory flavor.
- Simmer to Combine: Let the soup simmer gently for an additional 5 minutes to allow all the flavors to meld together beautifully.
- Garnish and Serve: Serve the soup hot, garnished with fresh cilantro for a bright, herbal contrast to the spicy, creamy base.
Notes
- Adjust the number of jalapeños based on your preferred spice level; removing seeds reduces heat.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- To make this recipe vegetarian, omit the chicken and bacon and use vegetable broth instead.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid curdling.
- Consider serving with crusty bread or tortilla chips for extra texture and heartiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg
Keywords: Jalapeño popper soup, spicy chicken soup, creamy jalapeño chicken, cheesy chicken soup, spicy comfort food
