Creamy Spicy Jalapeño Popper Chicken Soup for Cozy Nights

This Spicy Jalapeño Popper Chicken Soup is a creamy, warm indulgence perfect for chilly nights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds richness; heats the pan for sautéing onion and garlic.
1 medium Onion Provides base flavor and sweetness.
3 cloves Garlic Enhances aroma and savory depth.
2 large Jalapeños Offers spice and flavor; adjust quantity for heat preference.
1 pound Boneless Skinless Chicken Breasts The main protein source; adds heartiness.
4 cups Chicken Broth The soup base that adds depth and moisture.

For the Creaminess

1 cup Heavy Cream Creates a rich and creamy texture; substitute with low-fat milk for a lighter version.
1 cup Cream Cheese Contributes to creamy texture and flavor profile; ensure softened for easy incorporation.
1 cup Shredded Cheddar Cheese Adds richness and cheesy flavor; use pepper jack for extra spice.

For the Flavor Boost

1 teaspoon Ground Cumin Adds warmth and earthy notes; do not omit for flavor balance.
1 teaspoon Paprika Enhances color and adds mild smokiness; consider smoked paprika for additional flavor.
Salt and Pepper Seasoning to taste for balance; adjust according to preference.

For the Crunch

½ cup Crumbled Bacon Adds a crunchy texture and smoky flavor; omit for a vegetarian version.

For Garnish

Fresh Cilantro Brightens the dish; can substitute with green onions for garnish.

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add in the diced onion and sauté for about 5 minutes until translucent and fragrant.
Incorporate the minced garlic and diced jalapeños into the pot, cooking for an additional 2 minutes.
Add the boneless skinless chicken breasts and the 4 cups of chicken broth, bringing everything to a hearty boil. Reduce heat to a low simmer and cover the pot, cooking for about 15 minutes.
Remove the chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the pot.
Pour in 1 cup of heavy cream along with the teaspoon of ground cumin and paprika. Stir well and season with salt and pepper.
Add 1 cup of softened cream cheese to the pot, stirring continuously until fully incorporated. Then, mix in 1 cup of shredded cheddar cheese.
If using crumbled bacon, stir it into the pot now and let the soup simmer for an additional 5 minutes.
Ladle the hot soup into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Adjust the number of jalapeños for your preferred spice level. This soup stores well in the fridge for up to 3 days.

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