Spicy Jalapeño Popper Chicken Soup (Printable Version)

Creamy chicken soup with spicy jalapeños, cheese, and bacon. Ready in 45 minutes.

# What You Need:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced

→ Protein

05 - 1 pound boneless, skinless chicken breasts

→ Broth & Dairy

06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper, to taste

→ Toppings & Garnish

13 - 1/2 cup crumbled bacon
14 - Fresh cilantro, for garnish

# Step-by-Step:

01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños; cook for 2 minutes until fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
04 - Remove the chicken, shred it with two forks, and return it to the pot.
05 - Stir in heavy cream, ground cumin, paprika, salt, and pepper.
06 - Add softened cream cheese, stirring until fully melted and incorporated.
07 - Mix in shredded cheddar cheese until melted and soup is creamy. Stir in crumbled bacon, if using.
08 - Simmer for an additional 5 minutes, allowing flavors to meld.
09 - Ladle into bowls and garnish with fresh cilantro. Serve hot.

# Expert Advice:

01 -
  • The creamy cheese base balances perfectly with fresh jalapeño heat, creating that addictive popper flavor without any fuss
  • It comes together in under an hour but tastes like it simmered all day, making you look like a kitchen genius
02 -
  • Do not let the soup come to a rolling boil after adding the dairy, or it might separate and ruin that gorgeous creamy texture
  • The soup thickens considerably in the fridge, so add a splash of broth when reheating leftovers
03 -
  • Use an immersion blender if you want part of the soup puréed for thickness, though leaving it chunky gives you more texture contrast
  • Grate your own cheese because pre-shredded cheese has anti-caking agents that prevent smooth melting
Go Back