Spicy Jalapeño Popper Chicken Soup Recipe
Introduction
This Spicy Jalapeño Popper Chicken Soup is a creamy and flavorful dish that combines the heat of jalapeños with the richness of cream cheese and cheddar. It’s a comforting, easy-to-make soup perfect for warming up on chilly days or when you crave a spicy kick.
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.
- Substitute half the heavy cream with low-fat milk for a lighter version without losing creaminess.
- Add corn or black beans for extra texture and heartiness.
- Use cooked rotisserie chicken for a quicker prep time.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup spicier or milder?
Yes, you can adjust the heat by adding more or fewer jalapeños, including or removing the seeds, or substituting with milder peppers like poblano. Tasting as you go helps balance the spice level to your preference.
Is there a dairy-free alternative for this soup?
You can substitute the cream cheese and heavy cream with coconut milk or a dairy-free cream cheese alternative to make this soup dairy-free. Keep in mind this will change the flavor slightly but still provide a rich texture.
PrintSpicy Jalapeño Popper Chicken Soup Recipe
This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish inspired by the classic jalapeño popper appetizer. Featuring tender shredded chicken simmered with spicy jalapeños, savory spices, and rich cheeses, this comforting soup is perfect for those who enjoy a kick of heat balanced with creamy textures. It’s a hearty and satisfying meal that’s easy to prepare on the stovetop in under an hour.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Main 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
Optional Ingredients
- 1/2 cup crumbled bacon (optional for added flavor)
- Fresh cilantro for garnish
Instructions
- Sauté Onions: 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 until fragrant.
- Cook Chicken: Add the chicken breasts to the pot along with the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes or until the chicken is fully cooked.
- Shred Chicken: Remove the cooked chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
- Add Cream and Seasoning: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
- Incorporate Cream Cheese: Add the softened cream cheese to the pot, stirring continuously until it is fully melted and incorporated into the soup, creating a creamy texture.
- Mix in Cheddar and Bacon: Stir in the shredded cheddar cheese until melted and combined. If desired, add crumbled bacon for extra smoky flavor.
- Simmer and Meld Flavors: Let the soup simmer gently for another 5 minutes to allow the flavors to meld together perfectly.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro before serving hot.
Notes
- Adjust the number of jalapeños to control the soup’s spiciness.
- For a lighter soup, substitute half of the heavy cream with low-fat milk.
- Omitting bacon makes this recipe suitable for less smoky flavor and slightly lower fat.
- Use gluten-free chicken broth to keep the recipe gluten-free if needed.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
Keywords: jalapeño popper soup, chicken soup, spicy soup, creamy chicken soup, jalapeño chicken recipe
