Introduction

This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish that combines the heat of jalapeños with rich cheeses and tender chicken. Perfect for those who love a little kick and comforting warmth in their meals.

A white bowl filled with creamy, light yellow soup with visible pieces of shredded chicken and fresh green herbs scattered throughout. On top, there are several dark red, crispy bacon bits and bright green jalapeño slices that add color contrast and texture. The bowl rests on a textured brown cloth on a wooden surface, with a bunch of fresh green herbs blurred in the background and a spoon placed to the side. The scene is warm and inviting, showing layers of creamy soup, tender chicken, and crunchy toppings. 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
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.
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 amount of jalapeños or keep the seeds, which hold most of the heat.
Swap chicken breasts for thighs for a more tender and juicy texture.
Use low-fat milk instead of heavy cream to lighten the soup without sacrificing creaminess.
Add cooked bacon bits for extra smoky flavor.
Garnish with avocado slices or serve with crusty bread for added richness.

Storage

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

How to Serve

The image shows a white scalloped bowl filled with a creamy light brown soup that has bits of cooked vegetables and possibly chicken mixed in. On top of the soup, there is a colorful garnish made of thinly sliced green jalapeño rings, chopped green onions, and crispy red bacon pieces, creating a fresh and crunchy layer. A small silver spoon with a wooden handle rests inside the bowl on the left side. Around the bowl are small white plates holding extra garnishes like green jalapeño slices and red bacon bits. Whole garlic bulbs and cracked black pepper are scattered on the white marbled surface surrounding the bowl, adding a rustic touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup spicier?

Yes, you can increase the number of jalapeños or add a pinch of cayenne pepper to boost the heat according to your preference.

Can I prepare this soup in advance?

Absolutely. You can make the soup a day ahead; flavors tend to develop even more after resting. Just reheat gently before serving.