Spicy Jalapeño Popper Chicken Soup Recipe
This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish that combines tender shredded chicken with spicy jalapeños, cream cheese, and cheddar cheese. Perfect for warming up on chilly days, this soup balances heat and richness with smoky paprika and fresh cilantro garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Main 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
- 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.
- Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant to build the spicy base flavor.
- Cook Chicken: Add the chicken breasts to the pot, pour in the chicken broth, and bring the mixture to a boil. Reduce heat and simmer for 15 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts carefully from the soup and shred them using two forks. Return the shredded chicken back into the pot.
- Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season well with salt and pepper to enhance the soup’s flavor profile.
- Incorporate Cream Cheese: Add the softened cream cheese and stir continuously until completely melted and integrated, creating a creamy texture.
- Mix Cheddar and Bacon: Stir in the shredded cheddar cheese until melted. If using, add the crumbled bacon now to infuse more savory taste.
- Simmer: Let the soup simmer gently for an additional 5 minutes to allow all ingredients to meld and flavors to deepen.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro for a burst of freshness and color.
Notes
- You can adjust the number of jalapeños to control the spice level.
- For a lighter version, substitute half the heavy cream with low-fat milk.
- Crumbled bacon is optional but adds a smoky depth to the soup.
- Use fresh cilantro as garnish to enhance freshness before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Nutrition
- Serving Size: 1 cup (approx. 245g)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: spicy chicken soup, jalapeño popper soup, creamy chicken soup, cheesy chicken soup, jalapeño chicken recipe
