Spicy Jalapeño Popper Chicken Soup
This creamy, spicy, and cheesy soup brings the flavors of jalapeño poppers into a cozy bowl of comfort! Packed with tender chicken, crispy bacon, and a cheesy kick, it’s the ultimate winter warmer. Perfect for game days, potlucks, or whenever you crave a little spice.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil – for sautéing
- 1 medium onion, diced – aromatic base
- 3 garlic cloves, minced – adds depth
- 2 fresh jalapeños, diced – adjust seeds for spice level
- 4 cups cooked, shredded chicken – rotisserie chicken works great!
- 4 cups chicken broth – the soup’s foundation
- 1 cup heavy cream – for creaminess
- 1 cup whole milk (or half-and-half) – balances richness
- 8 oz cream cheese, softened – smooth and tangy
- 2 cups shredded cheddar cheese – sharp, gooey goodness
- 1/2 cup shredded mozzarella cheese – melty perfection
- 6 slices cooked bacon, crumbled – smoky crunch
- 1 teaspoon smoked paprika – adds a subtle smoky flavor
- 1/2 teaspoon cumin – warm spice
- 1/2 teaspoon garlic powder – enhances savory notes
- 1/2 teaspoon onion powder – layers of flavor
- Salt and pepper to taste
- Optional toppings: diced green onions, crumbled tortilla chips, extra cheese
Instructions
1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Stir in minced garlic and diced jalapeños, cooking for another 2 minutes until fragrant.
2. Build the Broth
Pour in the chicken broth and bring it to a gentle simmer. Add smoked paprika, cumin, garlic powder, and onion powder, stirring to combine.
3. Add Chicken and Cream
Stir in the shredded chicken and let it warm through for 5 minutes. Lower the heat and slowly add heavy cream and milk, mixing well. Avoid boiling to maintain a smooth texture.
4. Incorporate the Cheeses
Gradually add softened cream cheese, stirring until it melts into the soup. Add shredded cheddar and mozzarella cheeses a handful at a time, mixing until fully melted and creamy.
5. Add Bacon and Adjust Seasoning
Stir in crumbled bacon and season with salt and pepper to taste. Let the soup simmer gently for another 10 minutes to blend the flavors.
6. Serve
Ladle the soup into bowls. Garnish with diced green onions, crumbled tortilla chips, or additional cheese for extra flavor and crunch. Enjoy!
Notes
- For a spicier soup, leave the seeds in the jalapeños or add red pepper flakes.
- Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat gently to avoid curdling.
- Pair with crusty bread or serve in a bread bowl for a fun twist!
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 135mg