Introduction

This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish that combines the warmth of spices with a touch of heat from fresh jalapeños. It’s a comforting bowl perfect for chilly days or whenever you need a little spice in your life.

A white bowl filled with creamy soup that has a light yellow color, dotted with small oil spots on the surface, containing chunks of white chicken meat and melted orange cheese halfway submerged. There are several bright green jalapeño slices floating on top, along with chopped fresh green herbs spread evenly. In the center, there are scattered pieces of crispy, dark red bacon adding contrast. The bowl is placed on a folded gray and green cloth napkin over a white marbled texture table. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
Step 3: 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.
Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

Adjust the number of jalapeños according to your spice tolerance to control the heat level.
For a lighter version, substitute half the heavy cream with low-fat milk or use only cream cheese without the cheddar for less richness.
To make it vegetarian, omit the chicken and bacon and use vegetable broth instead.
Add a squeeze of fresh lime juice before serving for a bright, tangy finish.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cream from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white bowl filled with creamy cheese soup that looks smooth and thick. On top, there are three slices of green jalapeno peppers placed in the center. Around them, there are small bits of crispy bacon and a sprinkle of shredded yellow cheese, adding texture and color to the dish. The bowl is set on a white marbled surface with small bowls of additional ingredients blurred softly in the background. A woman's hand is gently holding the bowl from the side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and can add more flavor. Just adjust the cooking time slightly to ensure they are cooked through before shredding.

Is it possible to make this soup less spicy?

Absolutely. Remove the seeds and membranes from the jalapeños, or reduce the amount used. You can also substitute with milder peppers like poblano if preferred.

Spicy Jalapeño Popper Chicken Soup Recipe

Print Recipe

★★★★★

4.9 from 70 reviews

Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish inspired by the popular appetizer. This hearty soup combines tender shredded chicken, spicy jalapeños, creamy cheeses, and warm spices to create a comforting meal with a kick. Perfect for those who love spicy comfort food, this soup is both indulgent and satisfying.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Sauté 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)

Main Ingredients

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

Cheeses and Toppings

1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup crumbled bacon (Optional for added flavor)
Fresh cilantro for garnish

Instructions

Sauté vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent, developing a sweet flavor base for the soup.
Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes. This step releases the aromas and infuses the oil with spicy flavor.
Cook chicken and simmer: Add the chicken breasts to the pot, followed by the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15 minutes until the chicken is fully cooked and tender.
Shred chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the pot to soak up the soup flavors.
Add cream and spices: Stir in the heavy cream, ground cumin, and paprika. Season the soup with salt and pepper to taste. This enriches the soup and gives it a warming spice profile.
Incorporate cream cheese: Add the softened cream cheese, stirring continuously until it is fully melted and incorporated, creating a silky, creamy texture throughout the soup.
Mix in cheddar and bacon: Add the shredded cheddar cheese and stir until melted and blended. If using, fold in the crumbled bacon for additional smoky flavor and texture.
Simmer to meld flavors: Let the soup simmer gently for another 5 minutes, allowing all the flavors to marry and the soup to thicken slightly.
Serve garnished: Ladle the hot soup into bowls and garnish with fresh cilantro for a burst of herbal freshness. Serve immediately.

Notes

You can adjust the heat level by using fewer or more jalapeños, or including the seeds for extra spice.
For a lighter version, substitute half the heavy cream with low-fat milk or use all milk instead of cream.
The soup can be made ahead and reheated; add the cheddar cheese after reheating for best texture.
Optional bacon adds smoky richness but can be omitted for a milder flavor or to keep the soup lower fat.
This soup pairs well with warm crusty bread or tortilla chips for dipping.

Keywords: Jalapeño popper soup, spicy chicken soup, creamy chicken soup, appetizer inspired soup, comfort food