Spicy Jalapeño Popper Chicken Soup Recipe

Introduction

This Spicy Jalapeño Popper Chicken Soup delivers a perfect balance of heat and creaminess, inspired by the classic appetizer. It’s a comforting, flavorful dish that’s simple to prepare and sure to warm you up on chilly days.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large jalapeños, seeds removed and diced (Adjust based on spice preference)
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream (Can substitute half with low-fat milk for a lighter version)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese
• Fresh cilantro for garnish

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
2. Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
3. Step 3: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
4. Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
5. Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
6. Step 6: Add the softened cream cheese, stirring until fully incorporated and the soup is creamy.
7. Step 7: Mix in the shredded cheddar cheese until melted and combined.
8. Step 8: Let the soup simmer for an additional 5 minutes to meld flavors.
9. Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

• Remove jalapeño seeds for less heat or add more peppers for extra spice.
• For a lighter soup, substitute half the heavy cream with low-fat milk or use Greek yogurt stirred in at the end.
• Try adding corn or diced potatoes for extra texture and heartiness.
• Use smoked paprika for a subtle smoky flavor boost.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier. Adjust cooking time slightly as thighs may take a few minutes longer to cook through.

How can I make this soup less spicy?

Remove all the jalapeño seeds and membranes, or use only one jalapeño. You can also substitute with a milder pepper such as poblano to keep the flavor without as much heat.

Spicy Jalapeño Popper Chicken Soup Recipe

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★★★★★

4.7 from 99 reviews

This Spicy Jalapeño Popper Chicken Soup combines creamy textures with a spicy kick, inspired by the popular jalapeño popper appetizer. Featuring tender shredded chicken, zesty jalapeños, and a rich blend of cheeses and spices, this comforting soup is perfect for warming up on chilly days or impressing guests with bold flavors.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large jalapeños, seeds removed and diced (Adjust number based on spice preference)

Main Ingredients

• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 cup heavy cream (Can substitute half with low-fat milk for a lighter version)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Cheese Mixture

• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese

Garnish

• Fresh cilantro for garnish

Instructions

1. Sauté onion: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
2. Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
3. Cook chicken: Add the chicken breasts to the pot, pour in the chicken broth, and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes, or until the chicken is thoroughly cooked.
4. Shred chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks, then return the shredded chicken to the soup.
5. Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste. Mix well to combine.
6. Incorporate cream cheese: Add the softened cream cheese to the pot, stirring until the cheese is fully melted and the soup has a creamy texture.
7. Melt cheddar cheese: Mix in the shredded cheddar cheese and continue stirring until melted and evenly blended into the soup.
8. Simmer: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
9. Garnish and serve: Ladle the hot soup into bowls and garnish with fresh cilantro before serving.

Notes

• Adjust the jalapeño quantity based on your preferred spice level; removing seeds reduces heat.
• For a lighter version, substitute half or all of the heavy cream with low-fat milk.
• Use freshly shredded cheddar cheese for better melting and flavor.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
• For extra creaminess, add a little sour cream or extra cream cheese when serving.

Keywords: Spicy chicken soup, jalapeño popper soup, creamy chicken soup, easy chicken soup, jalapeño chicken recipe