Spicy Jalapeño Popper Chicken Soup Recipe

Introduction

This Spicy Jalapeño Popper Chicken Soup is a creamy, comforting dish packed with bold flavors. Combining tender shredded chicken, spicy jalapeños, and rich cheeses, it’s like a warm jalapeño popper in a bowl. Perfect for chilly days or whenever you need a cozy, satisfying meal.

Ingredients

• 1 tbsp olive oil or butter
• 4 slices bacon, chopped
• 1 small onion, diced
• 3–4 jalapeños, seeded and finely chopped (leave seeds for more heat)
• 3 cloves garlic, minced
• 1 lb (450g) cooked shredded chicken (rotisserie works great)
• 4 cups chicken broth
• 1 (8 oz) block cream cheese, softened and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1/2 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper, to taste
• Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon

Instructions

1. Step 1: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot (or use olive oil).
2. Step 2: Add the diced onion and chopped jalapeños to the pot. Sauté for 4–5 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
3. Step 3: Stir in the shredded chicken and chicken broth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
4. Step 4: Lower the heat to low and stir in the cream cheese, allowing it to melt while stirring often. Add the shredded cheddar, Monterey Jack (if using), and heavy cream. Stir until the mixture is melted and smooth.
5. Step 5: Season with smoked paprika, salt, and pepper to taste. Let the soup simmer on low for another 5–10 minutes to blend the flavors.
6. Step 6: Ladle the soup into bowls and garnish with crispy bacon, extra cheddar, chopped jalapeños, or green onions, if desired. Serve warm.

Tips & Variations

• For extra heat, leave some jalapeño seeds when chopping or add a dash of hot sauce.
• Use rotisserie chicken for a quick, flavorful shortcut.
• Swap Monterey Jack for mozzarella or pepper jack cheese for a different twist.
• Omit bacon for a lighter version or replace with turkey bacon.
• Add a squeeze of fresh lime juice at the end for bright acidity.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when reheated, add a splash of chicken broth or water to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without jalapeños?

Yes, you can omit jalapeños or substitute with milder peppers like poblano for less heat while keeping the flavor.

Is it possible to freeze this soup?

Yes, you can freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, stirring well to recombine.

Spicy Jalapeño Popper Chicken Soup Recipe

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4.5 from 397 reviews

This Spicy Jalapeño Popper Chicken Soup is a rich and creamy dish that combines the bold flavors of jalapeños, bacon, and cheese with tender shredded chicken. Inspired by the classic jalapeño popper appetizer, this soup delivers a spicy kick balanced by creamy textures and smoky undertones, perfect for warming up on chilly days or whenever you crave a flavorful, comforting meal.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tbsp olive oil or butter
• 4 slices bacon, chopped
• 1 small onion, diced
• 3–4 jalapeños, seeded and finely chopped (leave seeds for more heat)
• 3 cloves garlic, minced
• 1 lb (450g) cooked shredded chicken (rotisserie works great)
• 4 cups chicken broth
• 1 (8 oz) block cream cheese, softened and cubed
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese (optional)
• 1/2 cup heavy cream
• 1/2 tsp smoked paprika
• Salt and pepper, to taste

Optional Toppings

• Extra shredded cheddar cheese
• Chopped jalapeños
• Green onions
• Crumbled crispy bacon

Instructions

1. Cook bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Remove the bacon pieces using a slotted spoon and set aside, leaving about 1 tablespoon of bacon grease in the pot for flavor. Alternatively, you can use olive oil instead of bacon grease.
2. Sauté veggies: Add the diced onion and finely chopped jalapeños to the pot. Sauté for 4 to 5 minutes until the vegetables soften. Then add the minced garlic and cook for an additional 30 seconds until fragrant, stirring to prevent burning.
3. Add chicken & broth: Stir in the shredded cooked chicken and pour in the chicken broth. Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to maintain a simmer and cook for 10 minutes to allow the flavors to meld.
4. Make it creamy: Lower the heat to low, then add the softened and cubed cream cheese to the pot, stirring frequently until it melts completely. Next, stir in the shredded cheddar cheese, Monterey Jack cheese if using, and heavy cream. Continue stirring until all cheeses are melted and the soup is smooth and creamy.
5. Season: Add smoked paprika, salt, and freshly ground pepper to taste. Let the soup simmer gently over low heat for an additional 5 to 10 minutes to deepen the flavors and ensure everything is well combined.
6. Serve: Ladle the soup into bowls and garnish with your choice of optional toppings such as the reserved crispy bacon pieces, extra shredded cheddar cheese, chopped fresh jalapeños for added heat, or sliced green onions for freshness.

Notes

• For a spicier soup, leave the jalapeño seeds in or add more jalapeños.
• Using rotisserie chicken saves time but you can also use cooked chicken breast or thighs.
• You can substitute heavy cream with half-and-half for a lighter option, but the soup will be less rich.
• To make this soup gluten-free, ensure your chicken broth is gluten-free.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• This soup reheats well on the stovetop or in the microwave; stir frequently to prevent sticking.
• Feel free to customize the cheese blend to your preference.

Keywords: jalapeño popper chicken soup, spicy chicken soup, creamy chicken soup, jalapeño soup, bacon chicken soup, comfort food, easy dinner