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Spicy Jalapeño Popper Chicken Soup

Spicy Jalapeño Popper Chicken Soup for Cozy Nights In

Spicy Jalapeño Popper Chicken Soup brings together tender chicken, zesty jalapeños, and melting cheese for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Cooking base for sautéing; substitute with any neutral oil if necessary.
  • 1 medium Onion, diced Flavor base for depth; shallots or leeks serve as milder alternatives.
  • 3 cloves Garlic, minced Adds aromatic richness; can use 1 teaspoon garlic powder if fresh garlic is unavailable.
  • 2 large Jalapeños, diced Provides spice; adjust quantity based on spice tolerance or use canned for a milder flavor.
  • 1 pound Boneless, Skinless Chicken Breasts Main protein source; consider pre-shredded rotisserie chicken for convenience or chickpeas for a vegetarian version.
  • 4 cups Chicken Broth Liquid base; vegetable broth works well for a vegetarian variant.
For Creaminess and Flavor
  • 1 cup Heavy Cream Infuses creaminess; substitute with half-and-half or low-fat milk for a lighter version.
  • 1 teaspoon Ground Cumin Adds warm, earthy notes essential for the flavor profile.
  • 1 teaspoon Paprika Enhances flavor and adds vibrant color to the soup.
  • to taste Salt Essential seasoning to elevate all flavors.
  • to taste Pepper Essential seasoning to elevate all flavors.
For the Cheesy Finish
  • 1 cup Cream Cheese, softened Imparts irresistible creaminess that pulls the dish together.
  • 1 cup Shredded Cheddar Cheese Adds extra cheesy goodness to every bowl.
Optional Toppings
  • 1/2 cup Crumbled Bacon Optional; offers a smoky flavor and crunchy texture.
  • Fresh Cilantro For garnish, adding a burst of freshness and color.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes softened and translucent.
  2. Next, add 3 cloves of minced garlic and 2 large diced jalapeños to the pot. Cook together for an additional 2 minutes, stirring frequently until fragrant.
  3. Incorporate 1 pound of boneless, skinless chicken breasts into the pot, followed by 4 cups of chicken broth. Increase the heat to bring to a gentle boil, then reduce to low and let simmer for about 15 minutes.
  4. Once the chicken is fully cooked, carefully remove it from the pot, allow to cool slightly, then shred into bite-sized pieces and return to the pot.
  5. Pour in 1 cup of heavy cream, then add 1 teaspoon of ground cumin and 1 teaspoon of paprika. Stir well and add salt and pepper to taste.
  6. Add 1 cup of softened cream cheese to the pot, stirring until it dissolves completely, then add 1 cup of shredded cheddar cheese, stirring until melted.
  7. If using bacon, stir in 1/2 cup of crumbled bacon and allow to simmer for an additional 5 minutes.
  8. Ladle the hot soup into bowls and garnish with fresh cilantro before serving.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 27gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

This soup can be made ahead and stored for meal prep, ensuring quick weeknight dinners.

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