Spicy Jalapeño Popper Chicken Soup Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
- 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.
- 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.
- Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste. Mix well to combine.
- 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.
- Melt cheddar cheese: Mix in the shredded cheddar cheese and continue stirring until melted and evenly blended into the soup.
- Simmer: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld and the soup to thicken slightly.
- 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
