Spicy Jalapeño Popper Chicken Soup is a delicious and comforting dish that combines the flavors of spicy jalapeños, creamy cheese, and tender chicken. It’s perfect for cold days or when you want something warm and filling. This soup brings the taste of your favorite appetizer into a hearty bowl, making it a delightful meal for everyone.
Why Make This Recipe
There are many reasons to make Spicy Jalapeño Popper Chicken Soup. First, it’s easy to prepare, and you can have it ready in about thirty minutes. Second, the soup is rich in flavor, combining the heat of jalapeños with the creaminess of cheese. Third, it’s a great way to use up leftover chicken or for those nights when you want a comforting, yet exciting, dinner. Whether you’re cooking for friends, family, or just for yourself, this soup will impress!
How to Make Spicy Jalapeño Popper Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced (Adjust number based on spice preference.)
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream (Can substitute half with low-fat milk for a lighter version.)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon (Optional for added flavor.)
- Fresh cilantro for garnish
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
- Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
- Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
- Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
- Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
- Serve hot, garnished with fresh cilantro.
How to Serve Spicy Jalapeño Popper Chicken Soup
Serve the soup hot in bowls. You can add extra toppings like more shredded cheddar cheese, crumbled bacon, or a dollop of sour cream if you like. It pairs well with crusty bread or crispy tortilla chips for dipping!
How to Store Spicy Jalapeño Popper Chicken Soup
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to let the soup cool before storing it. You can also freeze the soup for up to 2 months. When you’re ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat it on the stove.
Tips to Make Spicy Jalapeño Popper Chicken Soup
- For a spicier soup, keep some of the jalapeño seeds in the mix.
- Use a rotisserie chicken to save time on cooking the chicken.
- Experiment with different cheeses like Monterey Jack or pepper jack for added flavor.
- Add some corn or black beans for extra texture and richness.
Variation
You can make a vegetarian version of this soup by using vegetable broth instead of chicken broth and omitting the chicken. Replace the chicken with extra vegetables like zucchini or bell peppers.
FAQs
1. Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator. Just reheat it when you’re ready to serve.
2. Is this soup gluten-free?
Yes, all the ingredients listed are naturally gluten-free. Just double-check your labels to make sure!
3. Can I use frozen chicken?
Yes, you can add frozen chicken directly to the pot. Just make sure to increase the cooking time by a few extra minutes.
Enjoy your Spicy Jalapeño Popper Chicken Soup, filled with flavor and warmth!
Spicy Jalapeño Popper Chicken Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced Adjust number based on spice preference.
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream Can substitute half with low-fat milk for a lighter version.
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Finishing Ingredients
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup crumbled bacon Optional for added flavor.
- Fresh cilantro for garnish
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
- Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Finishing
- Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
- Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
- Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon.
- Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
- Serve hot, garnished with fresh cilantro.