Description
A creamy and spicy jalapeño popper chicken soup that combines tender shredded chicken with diced jalapeños, cheese, and smoky bacon for a comforting and flavorful meal. Perfect for those who love a little heat and rich textures in their soup.
Ingredients
Scale
Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2–3 jalapeños, seeded and diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 (10 oz) can diced tomatoes with green chilies, undrained
Cheeses and Dairy
- 1 (8 oz) package cream cheese, softened and cubed
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
Seasonings and Garnishes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 4 slices cooked bacon, chopped
- 2 tablespoons chopped fresh cilantro (optional)
- Sliced jalapeños and additional shredded cheese for garnish
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and jalapeños and sauté for about 5 minutes until softened.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant, taking care not to burn it.
- Add Broth and Chicken: Pour in the chicken broth, then add the cooked shredded chicken along with the diced tomatoes with green chilies (undrained).
- Incorporate Cream Cheese: Stir in the cubed cream cheese and let it melt, stirring frequently to help it fully incorporate into the soup for a creamy texture.
- Add Cheeses and Spices: Once the cream cheese is melted and the soup is smooth, add the shredded sharp cheddar, Monterey Jack cheeses, smoked paprika, cumin, salt, and pepper. Stir until all cheeses have melted completely and the soup is smooth and well combined.
- Add Heavy Cream and Simmer: Reduce the heat to low and stir in the heavy cream. Allow the soup to simmer gently for 5 to 10 minutes to blend all the flavors together.
- Finish with Bacon and Cilantro: Stir in the chopped cooked bacon and fresh cilantro if using.
- Serve and Garnish: Serve the soup hot, garnished with sliced jalapeños and additional shredded cheese as desired.
Notes
- For extra heat, leave some jalapeño seeds in or use hot diced green chilies instead of mild ones.
- This soup thickens as it cools; you can add extra broth or cream to thin it out if needed.
- Rotisserie chicken works great for quick preparation and adds convenient flavor.
