This Jalapeño Popper Chicken Soup is creamy, cheesy, and packs a spicy punch! It’s made with tender chicken, smooth cream cheese, and zesty jalapeños, making it super tasty!
Who knew soup could be so fun? I love how it warms me up on chilly days, plus it’s an easy meal. Grab a bowl and maybe some crusty bread for dipping—yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken breasts or thighs for their tender texture. If you’re in a pinch, rotisserie chicken works great too! It’s already cooked, so just shred it and toss it in.
Cheeses: Cream cheese is a must for that creamy texture, but you can use Neufchâtel cheese if you want a lighter option. For the shredded cheeses, cheddar brings a classic taste, while Monterey Jack adds a nice melt. Mozzarella can be a good substitute if needed.
Jalapeños: Fresh jalapeños give the soup a great kick! If you’re sensitive to heat, you can use poblano peppers instead. Or, for more flavor with less heat, try slicing them thin and removing the seeds.
Bacon: Crispy bacon adds a wonderful crunch. You can swap it with turkey bacon for a healthier option, or skip it altogether for a vegetarian version.
How Do I Ensure My Soup is Creamy and Delicious?
The secret to a creamy soup lies in how you melt the cheese and incorporate the cream cheese. Start by warming everything gradually so it doesn’t curdle.
- Use a whisk to mix in the cream cheese smoothly into the broth and milk; this prevents lumps.
- Don’t rush—let the soup simmer gently for flavors to meld. This also helps thicken it! If you added flour, it’ll create a nice base.
- Always taste as you go! Adjust salt and spice levels based on your preference.
Make sure to serve it hot with toppings like crispy bacon, extra cheese, and jalapeño slices for that final touch!
Jalapeño Popper Chicken Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded or diced
- 4 cups chicken broth
- 1 cup milk (whole milk or half-and-half for creaminess)
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Vegetables and Spices:
- 3-4 fresh jalapeño peppers, deseeded and finely chopped, plus extra sliced jalapeños for garnish
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt to taste
Other Ingredients:
- 4 slices bacon, cooked crisp and crumbled
- 2 tbsp butter
- 2 tbsp all-purpose flour (optional, for thickening)
- Fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This delicious Jalapeño Popper Chicken Soup takes about 15 minutes of prep time and 25 minutes of cooking time. In total, you’re looking at about 40 minutes from start to finish, plus a quick cooling time if you need to make it milder for little ones!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy. Once done, carefully remove it from the pot and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon for garnishing later.
2. Sauté the Vegetables:
In the same pot, melt the butter. Add the diced onion and minced garlic. Sauté until the onion is softened and fragrant, about 3-4 minutes. This is where you’ll start to build up delicious flavors.
3. Add the Jalapeños:
Next, add the chopped jalapeños to the pot and cook for another 2 minutes. This will help release their flavor and make your soup nice and zesty!
4. Optional Thickening:
If you want your soup to be a bit thicker, sprinkle the flour over the sautéed vegetables. Stir constantly for 1-2 minutes to cook the raw taste out of the flour.
5. Add Broth and Milk:
Gradually whisk in the chicken broth and milk. Make sure to remove any lumps if you used flour. This gives your soup a creamy base!
6. Simmer with Cream Cheese:
Bring the soup to a gentle simmer. Add the cream cheese in chunks and stir until it is fully melted and the soup is smooth and creamy.
7. Incorporate Chicken and Spices:
Add the cooked chicken, black pepper, smoked paprika, cayenne pepper (if using), and salt. Let it simmer for about 10 minutes to allow all the flavors to meld together nicely.
8. Add the Cheese:
Stir in the shredded cheddar and Monterey Jack cheeses until they are melted and the soup is creamy and cheesy. This is the moment you’ve been waiting for!
9. Taste and Adjust:
Don’t forget to taste the soup! Adjust seasoning with more salt or spices according to your preference.
10. Serve and Garnish:
Serve the soup hot, topping each bowl with crumbled bacon, extra shredded cheese, sliced fresh jalapeños, and a sprinkle of fresh parsley or chives for a pop of color!
11. Optional Sides:
For an extra treat, serve the soup with crusty bread or tortilla chips for dipping. It’s the perfect way to enjoy every last drop!
Enjoy your rich, spicy, and creamy Jalapeño Popper Chicken Soup! It’s sure to be a favorite!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure it is fully thawed before cooking. You can thaw it overnight in the fridge or quickly by placing it in a sealed plastic bag submerged in cold water
Can I Make This Soup Vegetarian?
Absolutely! To make this soup vegetarian, simply omit the bacon and chicken. You might add more veggies like mushrooms or bell peppers and use vegetable broth instead of chicken broth for a delicious flavor!
How to Store Leftovers?
To store leftovers, let the soup cool completely and then transfer it to an airtight container. Keep it in the fridge for up to 3 days. You can also freeze it for up to 3 months; just make sure to reheat on the stove for even warming.
Can I Adjust the Spice Level?
Definitely! To decrease the spice, use fewer jalapeños and remove the seeds before chopping. For a milder version, consider using bell peppers instead. If you want it spicier, feel free to add more jalapeños or a splash of hot sauce!
