Jalapeño Popper Chicken Soup
This creamy, spicy soup blends the flavors of jalapeño poppers with tender chicken, making it a comforting dish perfect for chilly days. It is loaded with cheese, cream, and just the right amount of spice, sure to please any comfort food lover.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Wooden spoon
- 1 set Measuring cups
- 1 set Measuring spoons
- 1 Ladle
- 6 Soup bowls
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium jalapeños, diced seeds removed for less heat
- 1 pound cooked chicken, shredded
- 4 cups chicken broth ensure gluten-free if needed
- 1 cup heavy cream
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- to taste salt and pepper
- 1/2 cup chopped green onions for garnish
- 1/2 cup crispy bacon bits for garnish, optional
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant.
- Add the shredded chicken to the pot and stir to combine.
- Pour in the chicken broth and bring the mixture to a simmer, cooking for about 10 minutes.
- Reduce the heat to low and stir in the heavy cream and cream cheese, mixing until smooth and fully combined.
- Add the shredded cheddar cheese, smoked paprika, ground cumin, and season with salt and pepper. Stir until the cheese melts and the soup is creamy.
- Let the soup simmer for another 5 minutes, allowing all the flavors to meld together.
- Serve the soup hot, garnishing each bowl with chopped green onions and crispy bacon bits, if desired.
Notes
For a spicier kick, leave some seeds in the jalapeños.
To make this dish gluten-free, ensure your chicken broth is labeled gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.