Save to Pins The first time I made this soup, it was snowing sideways outside and my roommate Sarah walked in just as the cream cheese was melting into the broth. She stood there in her coat, inhaling deeply, and said I should bottle whatever was happening in that pot. Now every time there is even a hint of winter in the air, someone texts me asking if the green soup is happening.
Last Super Bowl, I tripled this recipe for a group of guys who claimed they hated soup. They went back for thirds, and the best part was watching the room get quieter as people realized this was basically their favorite appetizer in bowl form. My friend Mark actually put his bowl in the sink and immediately went back for another serving.
Ingredients
- 1 tablespoon olive oil: The foundation that starts everything off right, and just enough to sauté your aromatics without overwhelming the dish
- 1 medium onion, diced: Sweetness that balances the heat and builds that essential flavor base
- 3 cloves garlic, minced: Do not even think about using the pre-minced stuff, fresh makes all the difference here
- 2 large jalapeños, seeds removed and diced: Start with two and adjust from there, keeping some seeds if you like to live dangerously
- 1 pound boneless skinless chicken breasts: They will poach right in the broth and become impossibly tender
- 4 cups chicken broth: Use a good quality one because it becomes the backbone of the entire soup
- 1 cup heavy cream: This is what transforms a simple soup into something luxurious and restaurant-worthy
- 1 cup cream cheese, softened: Let it sit on the counter for at least an hour so it melts smoothly instead of leaving those annoying white lumps
- 1 cup shredded cheddar cheese: Sharp cheddar gives you the best flavor punch, but medium works if that is what you have
- 1 teaspoon ground cumin: The secret ingredient that makes everyone wonder what makes this taste so special
- 1 teaspoon paprika: Smoked paprika if you have it, regular if you do not, but do not skip it
- Salt and pepper, to taste: Remember you can always add more but you cannot take it back
- ½ cup crumbled bacon: Completely optional but if you are going to do it, cook it until it is really crispy
- Fresh cilantro, for garnish: The bright pop of color and flavor that makes the whole bowl look intentional
Instructions
- Start your flavor base:
- Heat that olive oil in a large pot or Dutch oven over medium heat, then add your diced onion and let it cook for about 5 minutes until it is soft and translucent
- Bring in the heat:
- Stir in the minced garlic and diced jalapeños and cook for just 2 more minutes until your kitchen starts smelling incredible and the garlic is fragrant
- Cook the chicken:
- Add the chicken breasts and broth, bring everything to a boil, then drop the heat and let it simmer for 15 minutes until the chicken is cooked through
- Shred and return:
- Pull out the chicken, use two forks to shred it into pieces, and put it right back into the pot where it belongs
- Add the creamy elements:
- Pour in the heavy cream along with the cumin, paprika, salt, and pepper, stirring gently to combine
- Melt in the cream cheese:
- Add that softened cream cheese and keep stirring until it is completely melted and incorporated, and do not rush this part
- Finish with cheddar:
- Mix in the shredded cheddar until melted and the soup turns creamy and gorgeous, then stir in the bacon if you are using it
- Let it all come together:
- Simmer for 5 more minutes to let the flavors become friends, then ladle into bowls and top with fresh cilantro
Save to Pins My mom called me last week asking for the recipe because her neighbor had mentioned a spicy soup her daughter made. It turns out my mom had served it to her book club, told them I came up with it, and now I am apparently the soup whisperer of the neighborhood. I am not even mad about it.
Making It Your Own
I have made this soup with rotisserie chicken in a pinch, and while the texture is slightly different, the flavor is still there. The key is shredding the chicken into small enough pieces that you get some in every spoonful.
Serving Suggestions
Crusty bread is non-negotiable for soaking up that creamy broth at the bottom of the bowl. I have also served it over baked potatoes and once, when I was feeling particularly ambitious, used it as a sauce for enchiladas.
The Heat Factor
Not all jalapeños are created equal, and I have definitely been burned by one that was twice as spicy as I expected. Taste a tiny piece before you cook them, and keep some sour cream handy just in case anyone needs to dial it back.
- Start with less jalapeño and add more at the end if needed
- Remove the white membrane for milder heat
- Let people add hot sauce at the table so everyone is happy
Save to Pins This is the soup that converts soup skeptics and makes people ask when you are making it again.
Questions & Answers
- → How spicy is this soup?
The spice level depends on how many jalapeño seeds you include. Removing all seeds creates a mild warmth, while keeping some seeds adds medium heat. Start with less and add more to taste.
- → Can I make this ahead of time?
Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separating. The flavors often develop and improve overnight.
- → What can I serve with this soup?
Crusty bread, tortilla chips, or cornbread pair perfectly. The soup is substantial enough to stand alone as a main course, especially with bacon and cilantro garnishes.
- → How do I make a lighter version?
Replace half the heavy cream with low-fat milk. You can also reduce the amount of cream cheese slightly or use a lighter cheese blend, though the texture will be less rich.
- → Can I freeze this soup?
Cream-based soups can separate when frozen. For best results, freeze before adding the dairy. Thaw overnight in the refrigerator, then reheat and stir in the cream and cheeses when ready to serve.
- → Can I make it vegetarian?
Omit the chicken and bacon, using vegetable broth instead. Add extra vegetables like bell peppers or corn for substance. You may want to increase the cheese slightly to maintain richness.