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Spicy Jalapeño Popper Chicken Soup

Spicy Jalapeño Popper Chicken Soup for Cozy Nights In

This Spicy Jalapeño Popper Chicken Soup combines creamy comfort with bold flavors, making it a must-try dish for cozy nights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Feel free to use any vegetable oil as a substitute.
  • 1 medium Onion, diced Shallots are a great alternative for a milder taste.
  • 3 cloves Garlic, minced Garlic powder can work as a substitute.
  • 2 large Jalapeños, diced, seeds removed Adjust quantity based on your spice preference.
For the Protein
  • 1 pound Boneless Skinless Chicken Breasts Using rotisserie chicken saves time.
For the Liquid and Creaminess
  • 4 cups Chicken Broth Vegetable broth works for a vegetarian version.
  • 1 cup Heavy Cream Replace half with low-fat milk for a lighter option.
  • 1 cup Cream Cheese, softened Contributes to the creamy consistency.
For Seasoning and Flavor
  • 1 teaspoon Ground Cumin Adds warm, earthy flavor.
  • 1 teaspoon Paprika Provides mild pepper flavor.
  • Salt and Pepper Essential for seasoning to taste.
For the Toppings
  • 1 cup Shredded Cheddar Cheese Perfect for cheese lovers.
  • ½ cup Crumbled Bacon, optional Skip for a vegetarian option.
  • Fresh Cilantro For garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat for about 1–2 minutes until shimmering.
  2. Add 1 medium diced onion and sauté for about 5 minutes until translucent.
  3. Stir in 3 minced garlic cloves and 2 diced jalapeños; cook for an additional 2 minutes.
  4. Introduce 1 pound of chicken breasts and 4 cups of chicken broth to the pot, bring to a boil.
  5. Reduce heat to simmer, cover the pot, and let cook for 15 minutes.
  6. Remove the chicken, shred it, and return it to the pot.
  7. Stir in 1 cup heavy cream, 1 teaspoon ground cumin, and 1 teaspoon paprika; season with salt and pepper.
  8. Add 1 cup of cream cheese, stirring until melted and incorporated.
  9. Fold in 1 cup of shredded cheddar cheese; optionally add ½ cup of crumbled bacon.
  10. Allow the soup to simmer for another 5 minutes before serving garnished with fresh cilantro.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 10gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 1500IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

For best results, adjust spice levels to your preference. This soup can be stored in an airtight container in the fridge for up to 3 days and frozen for up to 3 months.

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