Description
Zesty Jalapeño Popper Chicken Soup — a creamy, cheesy bowl with a jalapeño bite. This version riffs on classic jalapeño poppers by turning their flavors into a cozy, spoonable meal — perfect for weeknights or feeding a crowd.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 large jalapeños, stemmed and finely diced (leave seeds in or out to suit your heat tolerance)
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken stock
- 1 cup heavy cream (or use ½ cup heavy cream + ½ cup low-fat milk to lighten it)
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and freshly ground black pepper, to taste
- 1 cup cream cheese, at room temperature
- 1 cup sharp cheddar, grated
- ½ cup cooked bacon, crumbled (optional but delicious)
- Fresh cilantro leaves, for finishing
Instructions
- Warm the oil in a large pot or Dutch oven set over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes soft and translucent (about 4–6 minutes).
- Toss in the garlic and diced jalapeños and sauté for another 1–2 minutes until fragrant.
- Nestle the whole chicken breasts into the pot and pour in the chicken stock. Bring up to a gentle boil, then lower the heat and simmer until the chicken is cooked through (roughly 12–15 minutes).
- Remove the chicken to a plate and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the cream, cumin, paprika, and season with salt and pepper. Heat gently until warm.
- Add the softened cream cheese in chunks, whisking or stirring constantly until it melts smoothly into the broth and thickens the soup.
- Sprinkle in the shredded cheddar and stir until it fully melts and the soup is velvety. Fold in the crumbled bacon if you’re using it. Let everything simmer together for 3–5 minutes so the flavors marry.
- Ladle into bowls and garnish with chopped cilantro. Serve immediately with crusty bread or tortilla chips.
Notes
- Control the heat: Keep or discard jalapeño seeds depending on how spicy you want the soup. Roasting or sautéing the peppers first will mellow their bite.
- Make it lighter: Replace half the cream with low-fat milk or use an unsweetened dairy alternative.
- Make ahead: The soup keeps in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of stock if it thickens too much.
- Add-ins: Stir in corn, black beans, or a squeeze of lime at the end for extra brightness.
- Serving suggestion: Top with extra shredded cheddar, tortilla strips, or a dollop of sour cream for extra indulgence.