Spicy Jalapeño Popper Chicken Soup (Print Version)

Bold, creamy soup with tender chicken, cheddar, and spicy jalapeños. Ready in 45 minutes.

# What You'll Need:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced

→ Protein

05 - 1 pound boneless, skinless chicken breasts

→ Broth & Dairy

06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper, to taste

→ Toppings & Garnish

13 - ½ cup crumbled bacon (optional)
14 - Fresh cilantro, for garnish

# Cooking Steps:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños; cook for 2 more minutes until fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
04 - Remove the chicken, shred it with two forks, and return it to the pot.
05 - Stir in heavy cream, ground cumin, paprika, salt, and pepper.
06 - Add softened cream cheese, stirring until fully melted and incorporated.
07 - Mix in shredded cheddar cheese until melted and soup is creamy. Stir in crumbled bacon, if using.
08 - Simmer for an additional 5 minutes, allowing flavors to meld.
09 - Ladle into bowls and garnish with fresh cilantro. Serve hot.

# Expert Advice:

01 -
  • It transforms everything you love about jalapeño poppers into something you can eat with a spoon on the couch
  • The spice level is completely in your hands, so it works for everyone at the table
  • This is one of those rare soups that actually tastes better the next day, if it lasts that long
02 -
  • Do not add the cream cheese until it is truly soft or you will spend ten minutes fishing out unmelted chunks with a spoon
  • The soup thickens as it cools, so if it seems too thin, give it five minutes off the heat before you add more cream
  • Leftovers keep for three days but the cream can separate slightly when reheated, so warm it slowly and stir often
03 -
  • Cook your bacon ahead of time and crumble it right before serving so it stays crispy
  • Grate your own cheese instead of buying pre-shredded for the smoothest melting
  • Use a whisk after adding the cream cheese to break up any stubborn lumps
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