This Jalapeño Popper Chicken Soup combines creamy goodness with a kick of spice! It’s filled with tender chicken, cheesy richness, and zesty jalapeños, making every spoonful exciting.
If you’re anything like me, you might want to add extra cheese on top because, really, who can resist it? Pair it with some crunchy bread for a cozy meal!
I love how this soup warms me up on chilly days. Plus, it’s super easy to make—just toss everything in the pot and let it work its magic!
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for easy shredding. You can also substitute with rotisserie chicken for convenience or cook up some ground turkey if you prefer a lighter option.
Cheeses: Cream cheese and sharp cheddar work wonders in this soup! If you’re looking for a lighter choice, consider low-fat cream cheese or Greek yogurt. For extra tang, you could use pepper jack cheese instead of cheddar for added spice.
Jalapeños: Fresh jalapeños give the soup its signature kick. If you’re sensitive to spice, feel free to reduce the amount or opt for mild peppers like banana peppers. Canned jalapeños can also be used in a pinch.
Bacon: Crispy bacon adds a delightful crunch. Turkey bacon or even vegetarian bacon are great alternatives if you want a lighter version or meatless option. You could also skip it altogether for a vegetarian soup!
How Do I Make Sure the Soup is Creamy and Not Curdled?
To achieve that perfect creamy texture without curdling, pay attention to the temperature. When adding cream and cheese, make sure the soup is hot, but not boiling, to help it incorporate smoothly.
- Warm the pot over medium heat, avoiding high temperatures.
- Stir in cream cheese in chunks, which helps it melt evenly.
- After adding heavy cream, reduce heat slightly and stir until creamy; don’t let it boil.
This technique helps ensure a rich, velvety soup that perfectly combines creamy and spicy flavors!
Jalapeño Popper Chicken Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts, cooked and shredded or diced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 4 slices bacon, cooked and crumbled, plus extra for topping
- 2-3 fresh jalapeño peppers, sliced (plus extra for garnish)
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 2 cloves garlic, minced
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil or butter
- 2 green onions, sliced (for garnish)
- Optional: sliced crusty bread or crackers for serving
How Much Time Will You Need?
This recipe takes approximately 30 minutes to prepare and cook. It’s a quick and satisfying meal perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot over medium heat, warm the olive oil or butter. Add diced onion, green bell pepper, and minced garlic. Sauté everything together until softened, which should take about 3-4 minutes.
2. Add the Jalapeños and Spices:
Next, toss in the sliced jalapeños and smoked paprika. Let them cook for another 2 minutes. This helps to release their heat and flavor, making your soup extra delightful!
3. Combine with Chicken Broth:
Pour the chicken broth into the pot and bring the mixture to a gentle simmer. Once it’s simmering, add your cooked shredded chicken and give it a good stir to combine.
4. Create the Creamy Base:
Cut the cream cheese into chunks and add it to the pot. Stir constantly until it melts fully into the broth. This will create a rich and creamy base for your soup.
5. Add Cream and Cheese:
Now, stir in the heavy cream and shredded cheddar cheese. Keep stirring until everything is fully melted and combined. At this point, season the soup with salt and pepper to taste.
6. Mix in the Bacon:
Add the crumbled bacon to the pot. Set aside a little for garnishing later. Heat the soup thoroughly, but be careful not to boil it after adding the dairy to avoid curdling.
7. Serve and Garnish:
Once everything is heated through, ladle the soup into bowls. Top with additional shredded cheddar cheese, reserved bacon bits, sliced jalapeños, and sliced green onions for a fresh and colorful finish.
8. Enjoy!
This soup is best served hot and pairs wonderfully with slices of crusty bread or crackers for dipping. Enjoy the comforting, creamy goodness that mimics the flavors of a jalapeño popper!
Can I Use Frozen Chicken for This Soup?
Absolutely! If you’re using frozen chicken, make sure to fully thaw it before cooking. You can thaw it overnight in the fridge or use a quick method by sealing it in a plastic bag and submerging it in cold water until thawed.
How Can I Make This Soup Spicier?
If you love extra heat, consider adding more sliced jalapeños or even a teaspoon of cayenne pepper. You can also add diced poblano peppers for a different kind of heat without overwhelming spice.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup ahead of time! Make the soup, let it cool, and then store it in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove to maintain creaminess.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just be sure to leave some space in the container, as liquids expand when frozen. Reheat gently before serving.