Spicy Jalapeño Popper Chicken Soup (Print View)

Bold and creamy soup with tender chicken, melted cheeses, and fresh jalapeño kick.

# What You’ll Need:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced

→ Protein

05 - 1 pound boneless, skinless chicken breasts

→ Broth & Dairy

06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper, to taste

→ Toppings & Garnish

13 - ½ cup crumbled bacon
14 - Fresh cilantro, for garnish

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños; cook for 2 more minutes until fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
04 - Remove the chicken, shred it with two forks, and return it to the pot.
05 - Stir in heavy cream, ground cumin, paprika, salt, and pepper.
06 - Add softened cream cheese, stirring until fully melted and incorporated.
07 - Mix in shredded cheddar cheese until melted and soup is creamy. Stir in crumbled bacon, if using. Simmer for an additional 5 minutes, allowing flavors to meld.
08 - Ladle into bowls and garnish with fresh cilantro. Serve hot.

# Expert Advice:

01 -
  • You get all the indulgent flavors of jalapeño poppers without the fuss of stuffing and wrapping anything
  • The broth base keeps it lighter than a dip, making it a satisfying meal rather than just party food
02 -
  • Cream cheese can separate if you add it to a boiling liquid, so reduce your heat before stirring it in
  • The soup continues thickening as it cools, so do not panic if it looks thinner than you expected
03 -
  • If you want to stretch this recipe further, add a can of drained black beans or corn
  • Use an immersion blender if you prefer a completely smooth texture instead of chunks
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