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Spicy Jalapeño Popper Chicken Soup

Spicy Jalapeño Popper Chicken Soup for Cozy Nights In

This Spicy Jalapeño Popper Chicken Soup offers a comforting blend of creamy and spicy flavors, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Adds a rich base for sautéing.
  • 1 medium Onion Diced medium for even cooking.
  • 3 cloves Garlic Minced for quick integration.
  • 1-2 medium Jalapeños Adjust based on spice preference.
  • 1 pound Boneless, Skinless Chicken Breasts Shredded after cooking.
  • 6 cups Chicken Broth Forms the soup base.
For the Creamy Base
  • 1 cup Heavy Cream Can replace half with low-fat milk.
  • 1 teaspoon Ground Cumin Adds warm, earthy notes.
  • 1 teaspoon Paprika Offers a mild smokiness.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Creamy Finish
  • 4 ounces Cream Cheese Needs to be softened for easy mixing.
  • 1 cup Shredded Cheddar Cheese Adds cheesiness and thickness.
Optional Garnishes
  • to taste Crumbled Bacon Optional but adds flavor and crunch.
  • to taste Fresh Cilantro Used as a garnish for freshness.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for about 5 minutes until softened.
  2. Stir in 3 minced garlic cloves and 1–2 diced jalapeños. Cook for an additional 2 minutes until fragrant.
  3. Introduce 1 pound of boneless, skinless chicken breasts and 6 cups of chicken broth into the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Remove the chicken and shred using two forks. Return shredded chicken to the pot.
  5. Pour in 1 cup of heavy cream, 1 teaspoon of ground cumin, and 1 teaspoon of paprika. Stir until combined and warmed through.
  6. Add 4 ounces of softened cream cheese, stirring until fully melted for a smooth texture.
  7. Mix in 1 cup of shredded cheddar cheese and optional crumbled bacon. Stir until the cheese melts into the soup.
  8. Allow to simmer for an additional 5 minutes. Serve garnished with fresh cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 12gProtein: 28gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Adjust jalapeño quantity according to spice tolerance. Store leftovers in the refrigerator for up to 3 days.

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