Spicy Jalapeño Popper Chicken Soup (Printable Version)

Bold and creamy soup with tender chicken, cheesy richness, and spicy jalapeño kick. Ready in 45 minutes for cozy dinners.

# 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
14 - Fresh cilantro, for garnish

# Directions:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños; cook for 2 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 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 Tips:

01 -
  • The way all those cheesy, smoky flavors melt together reminds me of restaurant quality comfort food but comes together in under an hour
  • It hits that perfect spicy, creamy, savory trifecta that makes people forget their table manners and just go for it
02 -
  • Cold cream cheese will clump and frustrate you, so let it sit on the counter while you prep everything else
  • Adding dairy to boiling soup can cause separation, so reduce heat before stirring in the cream and cheeses
03 -
  • Use freshly shredded cheese instead of pre shredded bags for the smoothest melting
  • Taste your jalapeños before adding and adjust quantity based on their heat level
Go Back