Spicy Jalapeno Popper Chicken Soup (Printable)

Creamy soup with jalapeño popper flavors, tender chicken, and spices

# What You Need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 4 jalapeño peppers, seeded and chopped
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced for garnish

→ Dairy

07 - 8 oz cream cheese, softened and cubed
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup heavy cream

→ Liquids

10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp cumin
13 - 1/2 tsp black pepper
14 - 1 tsp salt

→ Optional Toppings

15 - 4 strips cooked bacon, crumbled
16 - Extra shredded cheddar cheese
17 - Sliced jalapeños

# How To Make It:

01 - Place chicken in a large pot with chicken broth. Bring to boil, then reduce heat and simmer 15-20 minutes until cooked through.
02 - Remove cooked chicken from pot and shred using two forks. Set aside.
03 - In the same pot, add onion, garlic, jalapeños, and red bell pepper. Sauté over medium heat 4-5 minutes until softened.
04 - Return shredded chicken to pot. Stir in smoked paprika, cumin, black pepper, and salt.
05 - Reduce heat to low. Add cream cheese and stir continuously until melted and thoroughly incorporated.
06 - Stir in shredded cheddar and heavy cream. Add additional broth if soup is too thick.
07 - Simmer on low heat 10 minutes, stirring occasionally, until soup is creamy and well combined.
08 - Serve hot, garnished with crumbled bacon, extra cheddar, green onions, and additional jalapeños as desired.

# Expert Advice:

01 -
  • Its everything you love about jalapeño poppers but in spoonable comfort food form
  • The spice level is perfectly balanced, not just heat for heats sake
  • One pot, minimal effort, and it tastes like you spent all day cooking
02 -
  • Do not let the soup boil after adding the dairy or it might separate
  • The flavors continue developing overnight, so leftovers are even better the next day
03 -
  • Grate your own cheese instead of buying pre shredded, it melts so much better
  • Let the soup rest for 5 minutes off heat before serving to let flavors settle

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