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Spicy Jalapeño Popper Chicken Soup

Creamy Spicy Jalapeño Popper Chicken Soup for Cozy Nights

Spicy Jalapeño Popper Chicken Soup is a comforting dish blending creamy textures with spicy flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Cooking base for sautéing; substitute with any neutral oil if needed.
  • 1 medium Onion, diced Adds depth of flavor; shallots or leeks can provide a milder taste.
  • 3 cloves Garlic, minced Provides aromatic richness; can substitute with 1 teaspoon of garlic powder in a pinch.
  • 2 large Jalapeños, diced Delivers a spicy kick; adjust based on personal spice tolerance or use canned for milder flavor.
  • 1 pound Boneless, Skinless Chicken Breasts Main protein source; consider pre-shredded rotisserie chicken to save time; for a vegetarian swap, use chickpeas.
  • 4 cups Chicken Broth Liquid base; vegetable broth can be used for a vegetarian option.
  • 1 cup Heavy Cream Adds creaminess; substitute with half-and-half or low-fat milk for a lighter version.
For the Seasoning
  • 1 teaspoon Ground Cumin Provides warm, earthy tones.
  • 1 teaspoon Paprika Enhances flavor and adds color.
  • to taste Salt and Pepper Essential seasonings to enhance overall flavor.
For the Creamy Finish
  • 1 cup Cream Cheese, softened Contributes to the creamy texture; use room temperature for easier blending.
  • 1 cup Shredded Cheddar Cheese For extra cheesy goodness, complementing the Spicy Jalapeño Popper Chicken Soup.
  • ½ cup Crumbled Bacon, optional Adds a crunchy, smoky flavor; can be omitted for a lighter option.
For Garnish
  • Fresh Cilantro Brightens the dish and adds freshness.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it softens and becomes translucent.
  2. Add the minced garlic and diced jalapeños to the pot. Cook for 2 minutes, stirring frequently until the garlic is fragrant and jalapeños soften.
  3. Add the boneless, skinless chicken breasts along with 4 cups of chicken broth to the pot. Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for about 15 minutes, until the chicken is cooked through.
  4. Remove the chicken from the pot and rest for a few minutes, then shred it using two forks. Return the shredded chicken to the pot.
  5. Reduce the heat to low and stir in 1 cup of heavy cream, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Season with salt and pepper to taste.
  6. Add 1 cup of softened cream cheese and stir until it completely dissolves. Fold in 1 cup of shredded cheddar cheese.
  7. If desired, stir in ½ cup of crumbled bacon and allow to simmer for an additional 5 minutes on low heat.
  8. Ladle the soup into bowls and garnish with freshly chopped cilantro. Serve immediately.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize ingredients based on your preferences and enjoy this delightful soup!

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