Introduction

Spicy Jalapeño Popper Chicken Soup is a comforting and flavorful dish that combines the creamy richness of a jalapeño popper with hearty chicken and a touch of spice. Perfect for chilly days or whenever you crave a warming meal with a little kick. This soup is easy to make and sure to please spice lovers and comfort food fans alike.

A white bowl filled with creamy yellow soup, layered with chunks of white chicken, small pieces of dark red crispy bacon in the center, and several slices of bright green jalapeño scattered on top. The surface of the soup shows a mix of smooth creamy texture with sprinkled chopped fresh green herbs evenly spread. The bowl sits on a gray and green fabric napkin, placed on a white marbled textured surface, with a silver spoon resting next to it. Photo taken with an iphone --ar 4:5 --v 7

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

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.

Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.

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.

Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.

Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.

Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.

Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.

Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

For a milder soup, reduce the number of jalapeños or leave in the seeds for more heat.

Swap chicken breasts for thighs for a juicier, more flavorful soup.

Use low-fat cream or milk to lighten the dish while keeping creaminess.

Add a squeeze of fresh lime juice before serving for a bright, fresh finish.

Top with crushed tortilla chips for added crunch and texture.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with hearty vegetables like cauliflower or mushrooms and use vegetable broth instead of chicken broth. You can also add beans for extra protein.

How spicy is this soup?

The soup has a moderate heat level thanks to the jalapeños. You can adjust the spice by adding more or fewer jalapeños and choosing whether to include the seeds, which carry most of the heat.