Spicy Jalapeño Popper Chicken Soup Recipe
Introduction
This Spicy Jalapeño Popper Chicken Soup is a creamy, comforting dish with just the right amount of heat. Loaded with tender chicken, melted cheese, and fresh jalapeños, it’s perfect for warming up any day. Easy to make and full of flavor, it will quickly become a family favorite.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced (adjust 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 becomes 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 to allow 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 the seeds in for less heat.
- Swap heavy cream with half-and-half for a lighter texture without losing creaminess.
- Add frozen corn or diced potatoes for extra heartiness.
- If you prefer smoky flavor, try using smoked paprika instead of regular paprika.
- Use rotisserie chicken to save time in step 3–4.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup spicier?
Yes! You can add more jalapeños or include the seeds for extra heat. Alternatively, add a pinch of cayenne pepper or a dash of hot sauce to spice it up further.
Is there a dairy-free alternative?
To make a dairy-free version, substitute the heavy cream and cream cheese with coconut milk and dairy-free cream cheese alternatives. The texture will be slightly different but still delicious.
Print
Spicy Jalapeño Popper Chicken Soup Recipe
- Total Time: 37 minutes
- Yield: 4 servings 1x
Description
This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish combining tender shredded chicken with spicy jalapeños, rich cream cheese, and sharp cheddar. Perfectly seasoned with cumin and paprika and garnished with fresh cilantro, it offers a comforting yet zesty twist on a classic soup.
Ingredients
Soup Base
- 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 and 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 and Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Optional and Garnish
- 1/2 cup crumbled bacon (Optional for added flavor)
- Fresh cilantro for garnish
Instructions
- Sauté onion: 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.
- Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavor without burning.
- Cook the chicken: Add the chicken breasts to the pot followed by the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for 15 minutes, or until the chicken is fully cooked through.
- Shred chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back to the pot.
- Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper according to taste.
- Incorporate cream cheese: Add the softened cream cheese and stir continuously until it is fully melted and the soup becomes creamy.
- Melt cheddar and add bacon: Mix in the shredded cheddar cheese until melted and integrated into the soup. If using, stir in the crumbled bacon for an extra layer of flavor.
- Simmer for flavor: Let the soup simmer on low heat for an additional 5 minutes to allow all flavors to meld perfectly.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro before serving.
Notes
- Adjust jalapeño quantity according to your preferred spice level to make it milder or hotter.
- You can substitute half the heavy cream with low-fat milk for a lighter version of the soup.
- For a vegetarian version, omit the chicken and bacon and use vegetable broth instead.
- Use freshly shredded cheddar cheese for better melting and richer flavor.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- For extra texture, top with crushed tortilla chips or a squeeze of lime before serving.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Jalapeño popper soup, creamy chicken soup, spicy chicken soup, comfort food, cheesy soup
