If you’re looking for a rich, creamy soup with a little kick, Jalapeño Popper Chicken Soup is the perfect choice! Inspired by the flavors of jalapeño poppers, this soup combines spicy jalapeños, tender chicken, crispy bacon, and a creamy, cheesy broth to create a comforting, satisfying dish. Whether you’re craving something hearty on a cold day or need a crowd-pleasing dish for your next get-together, this soup will hit the spot.
What makes this soup so special is its perfect blend of heat and creamy richness. The jalapeños bring a touch of spice, while the cream cheese and cheddar give the soup its creamy texture and cheesy goodness. The crispy bacon adds an extra layer of flavor and crunch, making each spoonful absolutely irresistible. This soup is a great way to enjoy the flavors of a jalapeño popper in a comforting, warming bowl of goodness.
I first made this Jalapeño Popper Chicken Soup when I was looking for a cozy yet flavorful meal that could be made quickly. The combination of cheese, bacon, and spicy jalapeños was exactly what I was craving. It’s now one of my favorite go-to recipes for weeknight dinners and special gatherings.
Why This Jalapeño Popper Chicken Soup Will Be Your New Favorite
- Creamy and cheesy: The combination of cream cheese, cheddar cheese, and chicken broth creates a rich, velvety texture that’s perfect for a comforting soup.
- Spicy and flavorful: The jalapeños add just the right amount of heat, while the bacon provides a smoky, savory depth of flavor.
- Easy to make: With simple ingredients and minimal prep time, this soup comes together quickly and is perfect for busy weeknights or weekend comfort meals.
- Customizable: You can adjust the spice level by using fewer jalapeños or adding more for a spicier kick, and you can also swap out the chicken for turkey or even make it vegetarian by using vegetable broth and omitting the bacon.
- Perfect for leftovers: This soup reheats beautifully, making it an excellent option for meal prepping or enjoying the next day.
Ingredients
- 1 lb chicken breast or thighs, cooked and shredded
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4-5 fresh jalapeños, seeded and finely chopped (adjust to your spice preference)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 8 oz cream cheese, softened
- 1 cup cheddar cheese, shredded
- 1/2 cup heavy cream or half-and-half
- 1/2 cup cooked bacon, crumbled
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon cumin (optional)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish, optional)
How to Make Jalapeño Popper Chicken Soup
- Cook the chicken: If you haven’t already, cook the chicken (either on the stovetop, in the oven, or in a slow cooker). Shred the chicken into bite-sized pieces and set it aside.
- Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the chopped jalapeños and garlic, and cook for another 1-2 minutes until fragrant.
- Add the broth: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.
- Add the cream cheese and cream: Lower the heat and stir in the softened cream cheese, breaking it apart as it melts into the soup. Once the cream cheese has fully melted, add the heavy cream or half-and-half and continue to stir until the soup becomes creamy and smooth.
- Stir in the chicken and cheese: Add the shredded chicken to the pot and stir in the shredded cheddar cheese. Keep stirring until the cheese is fully melted and incorporated into the soup.
- Season and adjust: Season the soup with smoked paprika, cumin (if using), salt, and pepper to taste. Adjust the heat by adding more jalapeños if you prefer a spicier soup.
- Add the bacon: Stir in the crumbled bacon, saving some for garnish if desired.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh cilantro (if using), and serve hot. Enjoy the creamy, spicy, and flavorful goodness!
Tips
- Adjust the spice level: If you prefer a milder version, remove the seeds from the jalapeños before chopping them. You can also use fewer jalapeños for a less spicy soup.
- Make it ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. It actually tastes even better the next day as the flavors continue to develop.
- Make it vegetarian: For a vegetarian version, use vegetable broth instead of chicken broth, and omit the bacon. You can also add extra vegetables like corn or bell peppers for a hearty, veggie-packed soup.
Substitutions and Variations
- Use turkey or ground chicken: If you have leftover turkey from a previous meal, you can substitute it for the chicken to make this soup even more flavorful.
- Use a different cheese: If you don’t have cheddar cheese, you can use Monterey Jack, mozzarella, or a blend of your favorite cheeses.
- Spicy kick: If you like it extra spicy, add a teaspoon of hot sauce or a pinch of cayenne pepper to boost the heat level.
Make a Healthier Version
- Lower fat: Use reduced-fat cream cheese and a lighter version of heavy cream or substitute with whole milk to make the soup a little lighter.
- More veggies: You can add extra vegetables, such as corn, bell peppers, or zucchini, to increase the fiber and nutrients without sacrificing flavor.
- Lower sodium: Use low-sodium chicken broth and omit or reduce the amount of bacon to keep the soup lower in sodium.
Closing
And there you have it! Jalapeño Popper Chicken Soup is the perfect combination of creamy, cheesy, and spicy flavors that come together in a comforting and satisfying bowl. Whether you’re making it for a cozy dinner or serving it at your next gathering, this soup will definitely be a crowd-pleaser. Don’t forget to let us know how your soup turns out, and check out more of our hearty and flavorful soup recipes for more inspiration!
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. It will taste even better the next day as the flavors meld together. - Can I freeze this soup?
Yes! To freeze, let the soup cool completely, then transfer it to an airtight container. It can be frozen for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove. - Can I use ground chicken instead of shredded chicken?
Yes, you can use ground chicken or turkey as a substitute for the shredded chicken. Just cook it fully before adding it to the soup. - Can I make this soup spicier?
Yes, you can increase the heat by adding more jalapeños, hot sauce, or even cayenne pepper to the soup. - Can I make this soup vegetarian?
Yes, you can use vegetable broth instead of chicken broth and skip the bacon for a vegetarian version. Add extra vegetables like bell peppers, corn, or zucchini for more flavor. - How can I make this soup thicker?
If you want a thicker soup, you can add a slurry of cornstarch and water or blend a portion of the soup and return it to the pot. - Can I use a different cheese?
Yes, you can use any cheese that melts well, such as Monterey Jack, mozzarella, or a cheese blend for variety. - What can I serve with this soup?
This soup is delicious on its own, but you can serve it with a side of crusty bread, tortilla chips, or a light salad to complete the meal. - Can I add other toppings?
Yes! You can top the soup with extra crumbled bacon, shredded cheese, sour cream, or fresh cilantro for added flavor and texture. - How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat the soup on the stove over low heat or in the microwave. - How do I make this soup dairy-free?
To make this soup dairy-free, use dairy-free cream cheese and coconut milk or a dairy-free heavy cream alternative. You can also omit the cheese or use a vegan cheese substitute.
Jalapeño Popper Chicken Soup
4
servings30
40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
1 lb 1 chicken breast or thighs, cooked and shredded
2 tablespoons 2 olive oil
1 small 1 onion, chopped
4 4 -5 fresh jalapeños, seeded and finely chopped (adjust to your spice preference)
3 cloves 3 garlic, minced
4 cups 4 chicken broth
8 oz 8 cream cheese, softened
1 cup 1 cheddar cheese, shredded
1/2 cup 1/2 heavy cream or half-and-half
1/2 cup 1/2 cooked bacon, crumbled
1 teaspoon 1 smoked paprika (optional)
1/2 teaspoon 1/2 cumin (optional)
Salt and pepper, to taste
Fresh cilantro, chopped (for garnish, optional)
Directions
- Cook the chicken: If you haven’t already, cook the chicken (either on the stovetop, in the oven, or in a slow cooker). Shred the chicken into bite-sized pieces and set it aside.
- Sauté the veggies: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the chopped jalapeños and garlic, and cook for another 1-2 minutes until fragrant.
- Add the broth: Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-7 minutes, allowing the flavors to meld together.
- Add the cream cheese and cream: Lower the heat and stir in the softened cream cheese, breaking it apart as it melts into the soup. Once the cream cheese has fully melted, add the heavy cream or half-and-half and continue to stir until the soup becomes creamy and smooth.
- Stir in the chicken and cheese: Add the shredded chicken to the pot and stir in the shredded cheddar cheese. Keep stirring until the cheese is fully melted and incorporated into the soup.
- Season and adjust: Season the soup with smoked paprika, cumin (if using), salt, and pepper to taste. Adjust the heat by adding more jalapeños if you prefer a spicier soup.
- Add the bacon: Stir in the crumbled bacon, saving some for garnish if desired.
- Serve and enjoy: Ladle the soup into bowls, garnish with fresh cilantro (if using), and serve hot. Enjoy the creamy, spicy, and flavorful goodness!
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