Spicy Jalapeno Popper Chicken Soup (Printable version)

Creamy soup with tender chicken, jalapeños, sharp cheddar and a spicy kick

# What you'll need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 4 jalapeño peppers, seeded and chopped
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced for garnish

→ Dairy

07 - 8 oz cream cheese, softened and cubed
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup heavy cream

→ Liquids

10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp cumin
13 - 1/2 tsp black pepper
14 - 1 tsp salt, or to taste

→ Optional Toppings

15 - 4 strips cooked bacon, crumbled
16 - Extra shredded cheddar cheese
17 - Sliced jalapeños

# Directions:

01 - Place chicken in a large pot with chicken broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fully cooked through.
02 - Remove chicken from the pot and shred using two forks. Set aside.
03 - In the same pot, add onion, garlic, jalapeños, and red bell pepper. Sauté over medium heat for 4–5 minutes until softened.
04 - Return shredded chicken to the pot. Stir in smoked paprika, cumin, black pepper, and salt.
05 - Lower the heat and add cubed cream cheese. Stir continuously until completely melted and well combined.
06 - Stir in shredded cheddar cheese and heavy cream. Add more broth if soup is too thick.
07 - Simmer on low heat for 10 minutes, stirring occasionally, until soup is creamy and flavors are fully melded.
08 - Serve hot, topped with crumbled bacon, extra cheddar, sliced green onions, and additional jalapeños as desired.

# Expert Tips:

01 -
  • It delivers all the crave-worthy flavors of jalapeño poppers without the fuss of stuffing and frying peppers
  • The creamy base balances the heat perfectly, so you get warmth without overwhelming spice
  • Everything cooks in one pot, making cleanup almost as satisfying as the soup itself
02 -
  • Patience when melting the cream cheese prevents those stubborn little lumps that can ruin the otherwise silky texture
  • The soup will continue thickening as it sits, so resist the urge to add too much extra broth while cooking
03 -
  • Wear gloves when seeding and chopping jalapeños if you are sensitive to spice oils
  • Grate your own cheddar cheese instead of buying pre-shredded bags for the smoothest melting results

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