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Spicy Jalapeño Popper Chicken Soup

Spicy Jalapeño Popper Chicken Soup for Cozy Nights In

Spicy Jalapeño Popper Chicken Soup offers a rich, creamy blend of chicken, jalapeños, and cheese, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to substitute with any neutral oil if needed.
  • 1 medium Onion, diced Shallots or leeks can provide a milder taste.
  • 3 cloves Garlic, minced Substitute with 1 teaspoon garlic powder in a pinch.
  • 2 large Jalapeños, diced Adjust quantity based on personal spice level.
  • 1 pound Boneless, Skinless Chicken Breasts Pre-shredded rotisserie chicken saves time, or swap with chickpeas for a vegetarian version.
  • 4 cups Chicken Broth Vegetable broth works beautifully for a vegetarian option.
For the Creamy Blend
  • 1 cup Heavy Cream Substitute with half-and-half or low-fat milk for a lighter touch.
  • 1 teaspoon Ground Cumin Adds warm, earthy notes to enhance flavor.
  • 1 teaspoon Paprika Enhances flavor and adds vibrant color.
  • Salt and Pepper Essential seasonings to enhance flavors to taste.
  • 1 cup Cream Cheese, softened Contributes to an irresistibly creamy texture.
  • 1 cup Shredded Cheddar Cheese For extra cheesy goodness that melts beautifully.
Optional Add-Ins
  • ½ cup Crumbled Bacon Adds a delicious crunch; feel free to omit for a vegetarian option.
  • Fresh Cilantro For a vibrant garnish that adds a fresh touch.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Once the oil glistens, add 1 medium diced onion and sauté for about 5 minutes until soft and translucent.
  2. Stir in 3 minced garlic cloves and 2 large diced jalapeños, cooking for an additional 2 minutes.
  3. Add 1 pound of boneless, skinless chicken breasts and 4 cups of chicken broth. Bring to a boil, then reduce heat to a simmer for around 15 minutes.
  4. Remove the chicken, shred it into bite-sized pieces, and return it to the pot.
  5. Add 1 cup of heavy cream, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Season with salt and pepper to taste.
  6. Mix in 1 cup of softened cream cheese until fully dissolved. Add 1 cup of shredded cheddar cheese and stir until melted.
  7. If using, toss in ½ cup of crumbled bacon now. Simmer for an additional 5 minutes.
  8. Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 8gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 680mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Start with fewer jalapeños if you're uncertain about heat levels; you can always add more. Room temperature cream cheese blends in easier, avoiding clumps.

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