Introduction

This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish that combines the heat of jalapeños with rich cheeses and tender chicken. It’s a comforting and hearty soup perfect for chilly days or when you crave a little spice.

A white bowl filled with creamy soup showing a light yellow base mixed with small orange oil spots. On top, there are shredded white chicken pieces scattered around, bright green jalapeño slices placed in the center, and crispy reddish-brown bacon bits spread evenly. Fresh chopped dark green herbs garnish the whole dish, adding contrast and texture. The bowl sits on a textured brown cloth, with a silver spoon nearby and a bunch of green parsley in the blurred background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: 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.
Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
Step 3: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

Adjust the number of jalapeños to control the spice level to your liking.
For a lighter soup, substitute half or all of the heavy cream with low-fat milk.
Add corn or black beans for additional texture and flavor.
Use smoked paprika for a deeper, smoky flavor.
Omit bacon for a vegetarian-friendly option and substitute with sautéed mushrooms or extra cheese.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. For longer storage, freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a creamy beige soup served in a white scalloped bowl with a wooden-handled spoon resting on the bowl’s edge. The soup is thick and swirled with visible small chunks inside. On top, there is a colorful garnish made of bright green sliced jalapeños, chopped green onions, and crispy bits of reddish-brown bacon, all placed in the center. Around the bowl are small white scalloped bowls that hold extra bacon bits and sliced jalapeños, along with whole garlic bulbs and a clear glass of water, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and add extra flavor and tenderness. Adjust cooking time as needed until fully cooked.

How can I reduce the spiciness if I prefer a milder soup?

Remove all the jalapeño seeds and membranes, or reduce the number of jalapeños used. You can also add extra cream or cheese to balance the heat.