Spicy Jalapeño Popper Chicken Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
