Introduction

This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish perfect for cozy nights in. With a blend of spicy jalapeños, tender chicken, and rich cheeses, it offers comforting warmth and bold flavors in every spoonful.

A white bowl filled with creamy yellow soup, layered with shredded white chicken pieces spread evenly throughout. The soup has green cilantro leaves sprinkled on top, along with bright red dollops of sauce adding contrast. Slices of fresh green jalapeño peppers float on the surface, enhancing the color mix. The bowl is set on a dark grey cloth over a white marbled background, giving a warm and rustic feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons Olive Oil (feel free to use any neutral oil if you’re out)
1 medium Onion, diced (shallots or leeks can give a milder taste)
3 cloves Garlic, minced (can substitute with 1 teaspoon garlic powder)
2 large Jalapeños, diced (adjust based on your spice level or use canned for milder flavor)
1 pound Boneless, Skinless Chicken Breasts (pre-shredded rotisserie chicken saves time; for a vegetarian version, swap with chickpeas)
4 cups Chicken Broth (vegetable broth works beautifully for a vegetarian version)
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)
1 teaspoon Paprika (enhances flavor and gives vibrant color)
Salt and Pepper (to taste)
1 cup Cream Cheese, softened (contributes to an irresistible creamy texture)
1 cup Shredded Cheddar Cheese (for extra cheesy goodness)
½ cup Crumbled Bacon (adds a delightful crunch and smoky flavor)
Fresh Cilantro (for garnish)

Instructions

Step 1: In a large pot, warm olive oil over medium heat. Sauté the diced onion for about 5 minutes until softened.
Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
Step 3: Add boneless, skinless chicken breasts and pour in chicken broth. Bring to a boil, then let it simmer for 15 minutes.
Step 4: Remove the cooked chicken, shred it, and return it to the pot.
Step 5: Stir in heavy cream, ground cumin, and paprika; season with salt and pepper to taste.
Step 6: Mix in softened cream cheese until dissolved, then add shredded cheddar cheese until melted.
Step 7: If desired, toss in crumbled bacon and simmer for an additional 5 minutes.
Step 8: Serve hot, garnished with fresh cilantro.

Tips & Variations

For a milder spice, remove the jalapeño seeds or use canned jalapeños.
Vegetarian option: Replace chicken with chickpeas and use vegetable broth.
Swapping heavy cream with half-and-half or low-fat milk reduces richness without sacrificing creaminess.
Add crunch with crushed tortilla chips as a topping.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to prevent curdling. The soup may thicken when chilled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

A white bowl holds a creamy soup with a light orange color. Inside the soup, there are chunks of white chicken scattered evenly. Green jalapeño slices float on top, along with fresh green cilantro leaves. There are pieces of dark red dried chili scattered across the surface. The bowl sits on a gray cloth on a white marbled background. A silver spoon lies next to the bowl. In the back, some green cilantro leaves are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and tastes even better when the flavors meld. Just reheat gently before serving.

What can I use instead of cream cheese?

You can substitute cream cheese with Greek yogurt or sour cream for a slightly tangier flavor, but add it off the heat to avoid curdling.