Description
Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful soup featuring tender shredded chicken, spicy jalapeños, and rich cheeses. This comforting recipe blends heat with savory goodness, perfect for warming up on cooler days while satisfying a craving for smoky and spicy flavors.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Dairy and Cheese
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
Optional Ingredients
- ½ cup crumbled bacon
- Fresh cilantro for garnish
Instructions
- Heat oil and sauté onion: 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.
- Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
- Cook chicken in broth: Add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season the soup with salt and pepper to taste.
- Incorporate cheeses: Add the softened cream cheese and stir until fully incorporated and the soup becomes creamy. Then mix in the shredded cheddar cheese until melted and well combined.
- Add bacon and simmer: If using, stir in crumbled bacon for extra flavor. Let the soup simmer for an additional 5 minutes to meld flavors together.
- Serve and garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot for the best experience.
Notes
- Adjust the number of jalapeños according to your preferred spice level.
- Make the soup ahead and store in the refrigerator for up to 3 days; reheat gently before serving.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Pairs wonderfully with crusty bread or tortilla chips for added texture and crunch.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
