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Spicy Jalapeño Popper Chicken Soup

Creamy Spicy Jalapeño Popper Chicken Soup for Cozy Nights

This Spicy Jalapeño Popper Chicken Soup blends cheesy jalapeño poppers with chicken for a comforting meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil any neutral cooking oil can work as a substitute
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 2 large jalapeños diced
  • 1 pound boneless skinless chicken breasts rotisserie chicken can be used
  • 6 cups chicken broth vegetable broth can be used for a vegetarian version
For the Creamy Mix
  • 1 cup heavy cream for a lighter soup, substitute half with low-fat milk
  • 1 teaspoon ground cumin adds warmth and earthiness
  • 1 teaspoon paprika smoked paprika introduces a smoky note
  • to taste salt
  • to taste pepper
  • 8 ounces cream cheese softened
  • 1 cup shredded cheddar cheese Monterey Jack can be used as an alternative
For the Finishing Touches
  • 1 cup crumbled bacon omit for a vegetarian option
  • 1/4 cup fresh cilantro or substitute with green onions

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add a medium diced onion and sauté for about 5 minutes until it becomes translucent.
  2. Add 4 minced garlic cloves and 2 diced large jalapeños to the pot, cooking for an additional 2 minutes.
  3. Pour in 6 cups of chicken broth along with 1 pound of boneless, skinless chicken breasts. Bring to a boil, then reduce heat to low and cover.
  4. Carefully remove the chicken breasts from the pot after 15 minutes and shred them into bite-sized pieces. Return to the pot.
  5. Stir in 1 cup of heavy cream, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Season with salt and pepper and cook for another 5 minutes on low heat.
  6. Add 8 ounces of softened cream cheese and 1 cup of shredded cheddar cheese, stirring until melted.
  7. If using crumbled bacon, stir it into the soup and let simmer for an extra 5 minutes.
  8. Ladle the hot soup into bowls and garnish with fresh cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 410kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Feel free to adjust the number of jalapeños for your desired spice level and use rotisserie chicken for a quick preparation.

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