Spicy Jalapeño Popper Chicken Soup is a rich, creamy, and flavorful dish inspired by the classic jalapeño popper appetizer. This soup brings together tender chicken, smoky bacon, spicy jalapeños, and melty cheese in a velvety broth that’s both comforting and bold. It’s perfect for chilly evenings, game-day gatherings, or whenever you’re craving something hearty and satisfying with a kick. This recipe combines spice, creaminess, and crunch in every spoonful, making it an irresistible addition to your soup repertoire.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk (or substitute with half-and-half)
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: diced green onions, crumbled tortilla chips, extra cheese
Preparation
Step 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.
Step 2: Build the Broth Pour in the chicken broth and bring it to a gentle simmer. Add the smoked paprika, cumin, garlic powder, and onion powder, stirring to combine.
Step 3: Add Chicken and Cream Stir in the shredded chicken and let it warm through for 5 minutes. Lower the heat and slowly add the heavy cream and milk, mixing well. Be careful not to let the soup boil.
Step 4: Incorporate the Cheeses Gradually add the softened cream cheese, stirring until it melts and creates a smooth base. Add the shredded cheddar and mozzarella cheeses a handful at a time, mixing until fully melted.
Step 5: Add Bacon and Adjust Seasoning Stir in the crumbled bacon and season the soup with salt and pepper to taste. Let the soup simmer gently for another 10 minutes to allow the flavors to meld together.
Step 6: Serve Ladle the soup into bowls and garnish with diced green onions, crumbled tortilla chips, or additional shredded cheese for extra flavor and texture.
Variations
This versatile soup can be adapted in many ways to suit your taste:
- Vegetarian Option: Replace chicken with diced potatoes or roasted cauliflower and use vegetable broth. Omit the bacon or use vegetarian bacon.
- Lower-Calorie Version: Use light cream or milk instead of heavy cream and reduce the amount of cheese.
- Add Veggies: Incorporate corn, black beans, or diced bell peppers for added texture and flavor.
- Extra Spice: Add a pinch of cayenne pepper or a dash of hot sauce for more heat.
Cooking Notes
- Cream Cheese Tip: Soften the cream cheese before adding it to the soup to ensure it melts smoothly.
- Consistency: If the soup is too thick, add an extra splash of chicken broth or milk to thin it out.
- Jalapeño Heat: Adjust the amount of fresh and pickled jalapeños to control the spice level.
Serving Suggestions
Spicy Jalapeño Popper Chicken Soup pairs wonderfully with:
- Bread: Serve with crusty bread, garlic toast, or warm tortillas for dipping.
- Salad: A fresh, crisp side salad balances the richness of the soup.
- Drinks: Cool beverages like iced tea or lemonade complement the spicy flavors.
Tips
- Prep Ahead: Cook and shred the chicken and bacon in advance to save time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid separating the cream.
- Freezing: This soup freezes well. Freeze without the cheese for best results and add it when reheating.
Prep Time
20 minutes
Cooking Time
25 minutes
Total Time
45 minutes
Nutritional Information
- Calories: 550 per serving
- Protein: 35g
- Sodium: 1100mg
- Carbohydrates: 12g
- Fat: 40g
- Fiber: 1g
FAQs
Q: Can I use precooked chicken for this recipe? Absolutely. Rotisserie chicken or leftover cooked chicken works perfectly and saves time.
Q: How can I make the soup less spicy? Reduce the number of jalapeños or use mild varieties. You can also add more cream or milk to mellow the heat.
Q: What’s the best way to reheat this soup? Reheat on the stovetop over low heat, stirring frequently to maintain the creamy consistency.
Conclusion
Spicy Jalapeño Popper Chicken Soup is a decadent, flavor-packed dish that transforms the essence of jalapeño poppers into a comforting, cheesy soup. With its creamy texture, smoky bacon, and just the right amount of spice, it’s sure to be a hit at your table. Perfect for cozy dinners, potlucks, or a fun twist on comfort food classics, this soup is versatile and easily customizable. Whether you prefer it mild or fiery, loaded with veggies or rich with cheese, this recipe is bound to satisfy your cravings for bold, hearty flavors. Try it today and experience the delicious fusion of spice and creaminess in every bite.
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Spicy Jalapeño Popper Chicken Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk (or substitute with half-and-half)
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: diced green onions, crumbled tortilla chips, extra cheese
Instructions
Step 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.
Step 2: Build the Broth Pour in the chicken broth and bring it to a gentle simmer. Add the smoked paprika, cumin, garlic powder, and onion powder, stirring to combine.
Step 3: Add Chicken and Cream Stir in the shredded chicken and let it warm through for 5 minutes. Lower the heat and slowly add the heavy cream and milk, mixing well. Be careful not to let the soup boil.
Step 4: Incorporate the Cheeses Gradually add the softened cream cheese, stirring until it melts and creates a smooth base. Add the shredded cheddar and mozzarella cheeses a handful at a time, mixing until fully melted.
Step 5: Add Bacon and Adjust Seasoning Stir in the crumbled bacon and season the soup with salt and pepper to taste. Let the soup simmer gently for another 10 minutes to allow the flavors to meld together.
Step 6: Serve Ladle the soup into bowls and garnish with diced green onions, crumbled tortilla chips, or additional shredded cheese for extra flavor and texture.