Description
This Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish inspired by the classic jalapeño popper appetizer. Packed with shredded chicken, melted cheeses, smoky bacon, and a kick of jalapeño heat, this comforting soup is perfect for a cozy meal. The combination of cream cheese, cheddar, and mozzarella creates a rich, luscious base that is balanced by smoky spices and fresh garnishes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk (or substitute with half-and-half)
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
Spices and Seasonings
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Optional Toppings
- Diced green onions
- Crumbled tortilla chips
- Extra shredded cheese
Instructions
- Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft. Stir in minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant.
- Add broth and spices: Pour in the chicken broth and bring the mixture to a gentle simmer. Add smoked paprika, cumin, garlic powder, and onion powder, stirring to combine evenly.
- Incorporate chicken and dairy: Stir in the shredded chicken and let it warm through for 5 minutes. Lower the heat and slowly add the heavy cream and milk, mixing well. Take care to avoid boiling to prevent curdling.
- Add cheeses: Gradually add the softened cream cheese, stirring constantly until it melts into a smooth base. Then add the shredded cheddar and mozzarella cheeses in small handfuls, mixing until completely melted into the soup.
- Finish with bacon and seasoning: Stir in the crumbled cooked bacon and season the soup with salt and pepper to taste. Allow the soup to simmer gently for another 10 minutes to allow the flavors to meld.
- Serve and garnish: Ladle the soup into bowls and garnish with diced green onions, crumbled tortilla chips, or extra shredded cheese as desired for added texture and flavor.
Notes
- For a milder soup, remove the seeds from the jalapeños before dicing.
- Rotisserie chicken is a convenient shortcut to save time without sacrificing flavor.
- Use half-and-half instead of whole milk for a richer soup if desired.
- Ensure cream cheese is softened before adding to prevent lumps.
- Do not allow the soup to boil after adding dairy to avoid curdling.
- Leftovers store well in the fridge for up to 3 days and reheat gently on the stovetop.
