Spicy Jalapeño Popper Chicken Soup (Printable)

Creamy chicken soup with spicy jalapeños and melted cheese, 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
14 - Fresh cilantro for garnish

# How To Make It:

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 -
  • The combination of cream cheese and cheddar creates that irresistible popper flavor without the frying mess
  • Its secretly forgiving. The soup comes together beautifully even if your measurements are slightly off
  • The heat level is completely in your hands. I have friends who add three jalapeños and others who stick to one
02 -
  • When adding the cream cheese, make sure it's truly softened or you'll spend frustrating minutes trying to whisk out lumps
  • The soup will thicken as it cools, so if you're reheating leftovers, you might want to splash in a little extra broth or cream
  • Jalapeño heat varies wildly from pepper to pepper. Taste a tiny piece before adding so you know what you're working with
03 -
  • Use freshly shredded cheddar instead of pre shredded bags, which contain anti caking agents that can make your soup grainy
  • If you want to meal prep this, undercook the chicken slightly during the initial simmer so it doesn't dry out when reheated
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