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S𝙢𝙤𝙠𝙮 𝙅𝙖𝙡𝙖𝙥𝙚𝙣̃𝙤 𝙋𝙤𝙥𝙥𝙚𝙧 𝙎𝙤𝙪𝙥 𝙬𝙞𝙩𝙝 𝙂𝙧𝙞𝙡𝙡𝙚𝙙 𝘾𝙝𝙞𝙘𝙠𝙚𝙣

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This Smoky Jalapeño Popper Soup is a creamy and spicy soup packed with smoky flavors, served with tender grilled chicken. The soup combines the comforting richness of cream cheese and the heat of jalapeños, while the grilled chicken adds a satisfying protein boost.

Ingredients

Scale

  1. For the Chicken Marinade:

    • 1 lb chicken breast or thighs, cut into 1-inch cubes
    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 1 tablespoon honey
    • 1 clove garlic, minced
    • 1 teaspoon grated fresh ginger
    • 1/2 teaspoon smoked paprika (for a subtle smoky kick)
    • Salt and pepper, to taste

    For the Bang Bang Sauce:

    • 1/2 cup mayonnaise (or Greek yogurt for a tangier twist)
    • 3 tablespoons sweet chili sauce
    • 1 tablespoon sriracha (adjust to your spice preference)
    • 1 teaspoon rice vinegar
    • 1 teaspoon honey (optional, for extra sweetness)

    For Assembling:

    1. Wooden skewers (soaked in water for at least 20 minutes to prevent burning)
    2. Chopped fresh cilantro or scallions, for garnish
    3. Chopped peanuts or toasted sesame seeds (optional, for added crunch)

Instructions

  • Marinate the Chicken:

    • In a bowl, whisk together the soy sauce, lime juice, honey, minced garlic, grated ginger, smoked paprika, salt, and pepper.
    • Add the chicken cubes and toss to coat evenly.
    • Cover and refrigerate for 30 minutes to 1 hour to allow the flavors to meld.

  • Prepare the Bang Bang Sauce:

    • In a separate bowl, mix the mayonnaise, sweet chili sauce, sriracha, rice vinegar, and honey.
    • Stir until smooth. Adjust the spice and sweetness to taste.
    • Refrigerate until ready to use.

  • Assemble the Skewers:

    • Preheat your grill or grill pan to medium-high heat.
    • Thread the marinated chicken cubes onto the soaked skewers, leaving a little space between pieces for even cooking.

  • Grill the Chicken:

    • Grill the skewers for 10-12 minutes, turning occasionally to ensure all sides are nicely charred and the chicken is cooked through.
    • Check for doneness; the internal temperature should reach 165°F (74°C).

 

  • Toss & Serve:

    • Once grilled, either drizzle the Bang Bang sauce over the skewers or toss the skewers in a bowl with the sauce to coat evenly.
    • Garnish with chopped cilantro or scallions and a sprinkle of chopped peanuts or toasted sesame seeds for extra texture.

Notes

  • Spicy Variation: Adjust the sriracha in the Bang Bang sauce based on your spice preference.
  • Grill Options: If you don’t have a grill, you can also cook the chicken in a skillet or oven.
  • Make-Ahead: Marinate the chicken the night before for even deeper flavor.
  • Toppings: Add sliced avocado or a dollop of sour cream for extra richness.

Nutrition

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