Introduction

Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish that brings together the zest of jalapeños and the richness of cream cheese and cheddar. Perfect for those who love a little heat, this comforting soup is easy to make and sure to warm you up.

A white bowl filled with creamy soup that has a light yellow color base with specks of herbs, chunks of white chicken, and melted orange cheese spots. On the top layer, there are bright green slices of jalapeño, crispy red bacon pieces, and scattered fresh chopped green herbs, all floating on the surface. The bowl is placed on a green and grey cloth over a wooden table, and a silver spoon is beside the bowl on the cloth. Some fresh green herbs and jalapeño slices are visible in the background on the table. 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 less heat, reduce the number of jalapeños or include the seeds for more spice.
Use low-fat milk instead of heavy cream to lighten the soup without sacrificing creaminess.
Add corn or black beans for extra texture and nutrition.
Swap cooked rotisserie chicken for a quicker version.
Serve with tortilla chips or warm crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to avoid curdling. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with creamy soup that has a light yellow base with a slightly oily surface sprinkled with small green herb pieces, likely cilantro. Chunks of white shredded chicken are visible throughout the soup, along with several slices of fresh green jalapeño placed on top. Crispy red bacon bits are scattered in the middle, adding a textured contrast. The bowl rests on a gray cloth on a white marbled surface, with some fresh green herb leaves and extra jalapeño slices out of focus in the background. A silver spoon lies beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken with extra vegetables or beans and use vegetable broth instead of chicken broth. Omit bacon to keep it vegetarian.

How can I reduce the spiciness?

Remove the jalapeño seeds and membranes before dicing, or reduce the number of jalapeños used. You can also add more cream or milk to mellow the heat.