Description
This Spicy Jalapeño Popper Chicken Soup is a creamy, comforting dish inspired by the popular appetizer. Loaded with shredded chicken, creamy cheese, spicy jalapeños, and crispy bacon, it delivers a perfect balance of heat and richness. Perfect for a cozy meal, this soup combines bold flavors with a velvety texture that’s easy to prepare on the stovetop.
Ingredients
Scale
Main Ingredients
- 2 cups cooked shredded chicken breast
- 4 oz cream cheese, softened
- 3 cups chicken broth
- 1 cup milk or heavy cream
- 1 cup shredded cheddar cheese
Vegetables and Aromatics
- 2 jalapeños, diced (remove seeds for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
Additional Ingredients
- 4 slices cooked bacon, crumbled
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh green onions, sliced for garnish
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, minced garlic, and diced jalapeños. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
- Add Chicken and Broth: Pour in the chicken broth and add the shredded chicken to the pot. Stir to combine and bring the mixture to a gentle simmer.
- Melt Cream Cheese: Lower the heat and add the softened cream cheese in chunks. Stir continuously until the cream cheese is fully melted and the soup is smooth and creamy.
- Add Dairy and Cheese: Stir in the milk or heavy cream, followed by the shredded cheddar cheese. Continue stirring until the cheese has melted and the soup is evenly creamy.
- Season and Simmer: Season the soup with salt and black pepper to taste. Let it cook for another 3-5 minutes to meld the flavors together, stirring occasionally.
- Serve and Garnish: Ladle the hot soup into bowls and top with crumbled crispy bacon and fresh sliced green onions for a flavorful finish.
Notes
- For a milder soup, remove the seeds and membranes from the jalapeños before dicing.
- You can substitute smoked gouda or Monterey Jack cheese for a different cheese flavor.
- Use low-fat milk instead of heavy cream for a lighter version.
- Leftover soup keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Adjust the amount of jalapeños based on your preferred spice level.
