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 comfort of melted cheese and tender chicken. Perfect for chilly evenings or when you crave something both hearty and spicy.

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

1. 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.
2. Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
3. 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.
4. Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
6. Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
7. Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
8. Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
9. Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

• For a milder soup, reduce the number of jalapeños or leave the seeds in to control the heat.
• Substitute half the heavy cream with low-fat milk for a lighter version without sacrificing creaminess.
• Add diced potatoes or corn for extra texture and heartiness.
• Use smoked paprika to add a subtle smoky flavor that pairs well with the bacon.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling, stirring occasionally until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used as a substitute. They will add a bit more flavor and stay tender during cooking.

Is this soup very spicy?

The soup has a noticeable heat from the jalapeños, but you can adjust the spiciness by using fewer peppers or removing all seeds. Adding more cream or cheese can also balance the heat.

Spicy Jalapeño Popper Chicken Soup Recipe

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★★★★★

4.4 from 120 reviews

• Author: Marina
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Spicy Jalapeño Popper Chicken Soup combines creamy textures with a bold kick of jalapeños, creating a comforting and flavorful meal perfect for spice lovers. Featuring tender shredded chicken, melty cheeses, and a hint of smoky bacon, this soup is both hearty and satisfying.

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Ingredients

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Soup Base

• 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)
• 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

Proteins and Cheese

• 1 pound boneless, skinless chicken breasts
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled bacon (Optional for added flavor)

Garnish

• Fresh cilantro for garnish

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Instructions

1. Sauté Aromatics: 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, building a flavorful base for the soup.
2. Add Jalapeños and Garlic: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their aroma and spice into the mix.
3. Cook Chicken: Place the chicken breasts into the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to simmer for 15 minutes, or until the chicken is fully cooked.
4. Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot for the soup.
5. Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste, enriching the soup with creamy texture and depth of flavor.
6. Incorporate Cream Cheese: Add the softened cream cheese to the pot, stirring continuously until it melts completely and the soup turns creamy and smooth.
7. Add Cheddar and Bacon: Mix in the shredded cheddar cheese until melted and fully combined. If using, add the crumbled bacon at this stage to enhance the flavor with a smoky crunch.
8. Simmer and Meld Flavors: Let the soup simmer for an additional 5 minutes, allowing all the flavors to meld beautifully together.
9. Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot for a spicy, comforting meal.

Notes

• Adjust jalapeño quantity to control spice level according to your preference.
• For a lighter soup, substitute half of the heavy cream with low-fat milk.
• Omit bacon for a vegetarian-friendly version or use a plant-based bacon alternative.
• Can be stored in the refrigerator for up to 3 days and reheated gently to retain creaminess.
• Pair this soup with crusty bread or tortilla chips for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: jalapeño popper soup, chicken soup, spicy chicken soup, creamy chicken soup, jalapeño chicken soup