Jalapeno Popper Chicken Soup
This Jalapeño Popper Chicken Soup is a creamy, cheesy, slightly spicy comfort soup loaded with shredded chicken, cream cheese, cheddar, jalapeños, and crispy bacon. It brings all the flavor of classic jalapeño poppers into a rich and satisfying one pot meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 2 large jalapeños seeds removed and diced
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon seasoned salt
- ½ teaspoon black pepper
Creamy Finish
- 1 cup cream cheese softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon optional
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook about 5 minutes until softened. Stir in garlic and jalapeños and cook another 2 minutes until fragrant.
- Add chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for about 15 minutes until chicken is fully cooked.
- Remove chicken from the pot and shred with two forks. Return shredded chicken back to the pot.
- Stir in heavy cream, cumin, paprika, seasoned salt, and black pepper.
- Add softened cream cheese and stir until fully melted and incorporated.
- Mix in shredded cheddar until melted and smooth. Stir in crumbled bacon if using.
- Let the soup simmer another 5 minutes to allow flavors to blend. Serve hot, topped with fresh cilantro and extra jalapeño slices if desired.
Video
Recipe Tips
If you want control over the heat level, keep some jalapeño seeds in for extra spice or remove them completely for a milder version. You can also roast the jalapeños first to add a deeper smoky flavor.
For an even thicker soup, let it simmer uncovered for an extra 5 to 10 minutes to reduce slightly.
