Spicy Jalapeño Popper Chicken Soup (Printable Version)
Creamy soup with tender chicken, jalapeños, and melted cheeses. Ready in under an hour.
# What You'll Need:
→ Meats
01 - 1.5 lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 4 jalapeño peppers, seeded and chopped
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced (for garnish)
→ Dairy
07 - 8 oz cream cheese, softened and cubed
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup heavy cream
→ Liquids
10 - 4 cups low-sodium chicken broth
→ Seasonings
11 - 1 tsp smoked paprika
12 - 1/2 tsp cumin
13 - 1/2 tsp black pepper
14 - 1 tsp salt (or to taste)
→ Optional Toppings
15 - 4 strips cooked bacon, crumbled
16 - Extra shredded cheddar cheese
17 - Sliced jalapeños
# How to Make It:
01 - Place chicken breasts or thighs in a large pot and pour in chicken broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until chicken is cooked through.
02 - Remove chicken from the pot; shred with two forks and set aside.
03 - In the same pot, add onion, garlic, jalapeños, and red bell pepper. Sauté over medium heat for 4–5 minutes until vegetables soften.
04 - Add the shredded chicken back into the pot. Stir in smoked paprika, cumin, black pepper, and salt.
05 - Lower the heat and add the cream cheese. Stir continuously until the cream cheese is melted and thoroughly combined.
06 - Stir in shredded cheddar cheese, heavy cream, and, if the soup is too thick, a bit more broth as desired.
07 - Simmer on low heat for 10 minutes, stirring occasionally, until the soup is creamy and flavors are well combined.
08 - Serve hot, garnished with cooked bacon, extra cheddar, sliced green onions, and additional jalapeños as desired.
# Expert Tips:
01 -
- The cream cheese creates this velvety texture that makes every spoonful feel like a hug
- You get all those jalapeño popper flavors without the fuss of wrapping and stuffing individual peppers
- It comes together in under an hour but tastes like it simmered all day
02 -
- Cold cream cheese will resist melting and leave you with tiny white lumps floating in your soup
- Letting the soup sit for 5 minutes off the heat before serving allows the flavors to marry beautifully
- This soup thickens considerably in the fridge, so plan to add more broth when reheating leftovers
03 -
- Using rotisserie chicken shreds easily and shortcuts the cooking time significantly
- Room temperature cream cheese incorporates seamlessly without endless stirring