Smoky Jalapeño Popper Soup with Grilled Chicken

Smoky Jalapeño Popper Soup with Grilled Chicken combines the spicy, creamy flavors of jalapeño poppers with the heartiness of a comforting soup. Packed with smoky grilled chicken, roasted jalapeños, and a rich cheesy base, this dish is perfect for cozy evenings or when you crave something indulgent yet satisfying. Its layers of flavor and textures make it an irresistible option for spice lovers and comfort food enthusiasts alike.

Ingredients

For the Grilled Chicken:

• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper to taste

For the Soup:

• 4 tablespoons unsalted butter
• 1 medium onion, finely diced
• 3 garlic cloves, minced
• 4 jalapeños, roasted and diced (seeds removed for less heat)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup whole milk
• 8 ounces cream cheese, softened and cubed
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded pepper jack cheese
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper to taste

Toppings:

• 1/4 cup crumbled cooked bacon
• 1/4 cup chopped fresh cilantro or parsley (optional)
• 1/2 cup tortilla strips or crushed tortilla chips
• Sliced jalapeños (optional)

Preparation

Step 1: Grill the Chicken
Preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Grill for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F. Remove from heat, let rest for 5 minutes, then slice or shred the chicken. Set aside.

Step 2: Roast the Jalapeños
Place the jalapeños on an open flame or under a broiler, turning occasionally until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the charred skin, remove seeds for less heat, and dice the jalapeños.

Step 3: Make the Soup Base
In a large pot, melt butter over medium heat. Add diced onions and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for 1 minute, until fragrant. Add the roasted jalapeños, smoked paprika, and ground cumin, stirring to combine.

Step 4: Add Liquids and Cheese
Pour in the chicken broth, heavy cream, and milk, stirring well. Bring the mixture to a simmer. Gradually whisk in the cream cheese until fully melted and smooth. Add shredded cheddar and pepper jack cheeses, stirring until melted and incorporated. Season with salt and pepper to taste.

Step 5: Add Chicken and Simmer
Add the grilled chicken to the pot and let the soup simmer for 10-15 minutes, allowing the flavors to meld together. Adjust seasoning if needed.

Step 6: Serve and Garnish
Ladle the soup into bowls and top with crumbled bacon, tortilla strips, fresh cilantro or parsley, and additional sliced jalapeños if desired.

Variations

• Vegetarian Option: Replace the chicken with roasted cauliflower or black beans and use vegetable broth instead of chicken broth.
• Extra Smoky Flavor: Add a few drops of liquid smoke or use smoked cheddar cheese.
• Spicier Kick: Keep the seeds in the jalapeños or add a pinch of cayenne pepper.

Cooking Notes

• For creamier soup, blend a portion of the soup with an immersion blender before adding the grilled chicken.
• Roasting the jalapeños enhances their flavor; don’t skip this step for the best results.
• Soften the cream cheese beforehand to ensure it blends smoothly into the soup.

Serving Suggestions

• Serve with a side of warm crusty bread or cornbread for dipping.
• Pair with a crisp green salad for a balanced meal.
• Enjoy with a chilled glass of beer or sparkling water to complement the soup’s heat.

Tips

• Use high-quality cheese for a smoother, richer texture.
• Make it ahead of time; the flavors intensify after a day in the fridge.
• Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.

Prep Time

20 minutes

Cooking Time

30 minutes

Total Time

50 minutes

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 32g
• Sodium: 750mg
• Carbohydrates: 12g
• Fat: 30g

FAQs

Q: Can I use pre-cooked rotisserie chicken?
Yes, rotisserie chicken works well and saves time. Simply shred the meat and add it during Step 5.

Q: Can this soup be frozen?
Cream-based soups don’t freeze as well due to potential separation. If freezing, omit the cream and cheese, then add them after reheating.

Q: How do I reduce the spiciness?
Use fewer jalapeños, remove the seeds, or substitute some of the roasted jalapeños with diced bell peppers.

Conclusion

Smoky Jalapeño Popper Soup with Grilled Chicken is a flavorful, hearty meal that brings the spicy, cheesy goodness of jalapeño poppers into a warm, satisfying soup. With grilled chicken adding a smoky touch, this dish is perfect for weeknight dinners or entertaining guests. Customize it with your favorite toppings and enjoy a bowl of this deliciously spicy soup today!