Spicy Jalapeño Popper Chicken Soup (Printable)

Bold, creamy soup with chicken, cheddar, cream cheese and fresh jalapeños. Ready in 45 minutes.

# What You’ll Use:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced

→ Protein

05 - 1 pound boneless, skinless chicken breasts

→ Broth & Dairy

06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper, to taste

→ Toppings & Garnish

13 - ½ cup crumbled bacon (optional)
14 - Fresh cilantro, for garnish

# How-To:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 5 minutes until softened. Stir in minced garlic and diced jalapeños; cook for 2 more minutes until fragrant.
02 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through.
03 - Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
04 - Stir in heavy cream, ground cumin, paprika, salt, and pepper. Mix well to combine.
05 - Add softened cream cheese, stirring until fully melted and incorporated. Mix in shredded cheddar cheese until melted and soup is creamy. Stir in crumbled bacon, if using.
06 - Simmer for an additional 5 minutes, allowing flavors to meld. Ladle into bowls and garnish with fresh cilantro. Serve hot.

# Expert Advice:

01 -
  • It takes every addictive element of jalapeño poppers and transforms them into something you can actually eat for dinner without feeling like you overindulged.
  • The way the cream cheese melts into the broth creates this velvety texture that clings to every shred of chicken.
02 -
  • Cold cream cheese will seize up in hot soup and leave you with tiny rubbery pockets that never dissolve properly.
  • The soup thickens as it sits, so have a little extra broth handy if you are reheating leftovers the next day.
03 -
  • Use a box grater for your cheese instead of buying pre shredded. The anti caking agents in bagged cheese prevent it from melting smoothly.
  • If the soup seems too thin at the end, mash a few potato chunks into it or let it simmer uncovered for a few more minutes.
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