Description
This Spicy Jalapeño Popper Chicken Soup combines creamy textures with a bold kick of jalapeños, smoky bacon, and shredded chicken in a comforting, cheesy broth. Perfect for spice lovers seeking a rich and flavorful meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (8 oz) package cream cheese, softened
Main Ingredients
- 2 cups cooked chicken, shredded
- 4 jalapeño peppers, seeded and diced
- 1 cup shredded cheddar cheese
Seasonings and Garnish
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 4 slices of bacon, cooked and crumbled
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent, approximately 5 minutes, to build a flavorful base.
- Create Creamy Broth: Pour in the chicken broth and heavy cream. Add the softened cream cheese, stirring continuously until the cream cheese is fully melted and the mixture is smooth and creamy.
- Add Chicken and Jalapeños: Stir in the shredded cooked chicken and diced jalapeño peppers. Continue cooking the soup over medium heat for about 10 minutes, stirring occasionally to blend flavors.
- Incorporate Cheese and Spices: Add the shredded cheddar cheese, smoked paprika, and ground cumin. Stir well to allow the cheese to melt completely into the soup, enriching the flavor and texture.
- Season to Taste: Season the soup with salt and freshly ground pepper according to your preference, ensuring a balanced and savory flavor profile.
- Simmer: Reduce the heat to low and let the soup simmer gently for an additional 10 minutes, allowing the flavors to meld together beautifully.
- Serve and Garnish: Ladle the hot soup into bowls and garnish each serving with crumbled bacon and chopped fresh cilantro for added crunch and freshness.
Notes
- For less heat, reduce the number of jalapeños or omit the seeds completely.
- Use rotisserie chicken for a quick shortcut to shredded cooked chicken.
- Substitute Greek yogurt for heavy cream to reduce fat content, but add it at the end to prevent curdling.
- Bacon can be omitted for a vegetarian version; consider adding smoked paprika for smoky flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
