Description
A creamy, comforting, and spicy soup that combines the flavors of jalapeño poppers with tender chicken. This recipe is perfect for chilly evenings or when you crave a dish with a satisfying kick.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon (optional)
- Fresh cilantro or green onions, chopped, for garnish
Instructions
- Dice the onion, mince the garlic, and chop the jalapeños, removing seeds for less heat.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Stir in the garlic and jalapeños, cooking for 2 more minutes until fragrant.
- Add the chicken breasts and chicken broth. Bring to a boil, then reduce heat to a simmer for about 15 minutes, or until the chicken is cooked through.
- Remove the chicken from the pot, shred it using forks, and return it to the pot.
- Stir in the heavy cream, cumin, paprika, salt, and pepper.
- Add the softened cream cheese, stirring until it is completely melted and smooth. Stir in the shredded cheddar cheese and crumbled bacon, if using.
- Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld. Taste and adjust seasonings as needed.
- Ladle the spicy jalapeño popper chicken soup into bowls and garnish with fresh cilantro or green onions.
Notes
- For a milder soup, remove all seeds and membranes from the jalapeños or use fewer peppers. Consider using poblano or Anaheim peppers for a milder flavor.
- To thicken the soup, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
- Experiment with different cheeses like pepper jack, Monterey Jack, or smoked gouda for a flavor variation.
- For a vegetarian option, substitute chicken with beans or cauliflower and use vegetable broth.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding extra broth if the soup becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 320
- Sugar: N/A
- Sodium: N/A
- Fat: Moderate
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A