Spicy Jalapeno Popper Chicken Soup (Printable version)

Creamy chicken soup with bold jalapeño flavors, sharp cheddar, and smoky spices in 50 minutes.

# What you need:

→ Meats

01 - 1.5 lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 4 jalapeño peppers, seeded and chopped
03 - 1 small yellow onion, diced
04 - 2 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 2 green onions, sliced for garnish

→ Dairy

07 - 8 oz cream cheese, softened and cubed
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup heavy cream

→ Liquids

10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp cumin
13 - 1/2 tsp black pepper
14 - 1 tsp salt or to taste

→ Optional Toppings

15 - 4 strips cooked bacon, crumbled
16 - Extra shredded cheddar cheese
17 - Sliced jalapeños

# How to make it:

01 - Place chicken in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes until cooked through.
02 - Remove chicken from the pot and shred using two forks. Set aside.
03 - In the same pot, add onion, garlic, jalapeños, and red bell pepper. Sauté over medium heat for 4–5 minutes until softened.
04 - Return shredded chicken to the pot. Stir in smoked paprika, cumin, black pepper, and salt.
05 - Lower heat and add cubed cream cheese. Stir continuously until completely melted and combined.
06 - Stir in shredded cheddar and heavy cream. Add more broth if needed to reach desired consistency.
07 - Simmer on low heat for 10 minutes, stirring occasionally, until soup is creamy and flavors meld together.
08 - Serve hot garnished with bacon crumbles, extra cheddar, green onions, and additional jalapeños as desired.

# Expert tips:

01 -
  • The creamy base balances the jalapeño heat so you get warmth without overwhelming your palate
  • It comes together in under an hour but tastes like it simmered all day
  • The leftovers actually taste better the next morning, if they last that long
02 -
  • Temper the cream by whisking a small amount of hot soup into it before adding to the pot, otherwise it might separate
  • The soup thickens considerably as it cools, so plan to add extra broth when reheating leftovers
  • Wear gloves when chopping jalapeños, or learn the hard way like I did when I rubbed my eye hours later
03 -
  • Use a rotisserie chicken to skip the first step entirely, just shred it and add when the recipe calls for returning chicken to the pot
  • Let the cream cheese sit at room temperature for 30 minutes before starting to prevent stubborn lumps

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