Spicy Jalapeno Popper Chicken Soup Recipe
This Spicy Jalapeno Popper Chicken Soup is a creamy, flavorful dish inspired by the popular appetizer. Combining shredded chicken, smoky bacon, melty cheeses, and spicy jalapeños, this comforting soup is perfect for warming up and satisfying your craving for a deliciously rich and spicy meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Base Ingredients
- 1 tbsp olive oil or butter
- 4 slices bacon, chopped
- 1 small onion, diced
- 3–4 jalapeños, seeded and finely chopped (leave seeds for more heat)
- 3 cloves garlic, minced
Main Soup Ingredients
- 1 lb (450g) cooked shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese (optional)
- 1/2 cup heavy cream
Seasonings & Toppings
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon
Instructions
- Cook bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until it is crispy. Use a slotted spoon to remove the bacon and set it aside. Leave about 1 tablespoon of bacon grease in the pot, or substitute with olive oil if preferred.
- Sauté veggies: Add the diced onion and finely chopped jalapeños to the pot. Sauté them for 4–5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Add chicken & broth: Stir in the shredded cooked chicken along with the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to blend the flavors.
- Make it creamy: Lower the heat to low. Stir in the cubed softened cream cheese, allowing it to melt gradually while stirring frequently. Next, add the shredded cheddar cheese, Monterey Jack cheese if using, and the heavy cream. Stir continuously until all the cheeses are melted and the soup reaches a smooth, creamy consistency.
- Season: Add the smoked paprika, salt, and pepper to taste. Let the soup simmer on low heat for another 5–10 minutes to allow the flavors to fully combine.
- Serve: Ladle the soup into bowls and garnish with the reserved crispy bacon, extra shredded cheddar cheese, chopped jalapeños, or chopped green onions as desired.
Notes
- For extra heat, leave some seeds in the jalapeños or add additional chopped jalapeños as a topping.
- Using rotisserie chicken saves time but any cooked shredded chicken works well.
- To make the soup thicker, reduce the simmering broth slightly more before adding the cheeses.
- Serve with crusty bread or tortilla chips for a fuller meal experience.
- Can be stored in the refrigerator for up to 3 days; reheat gently to prevent cheese from separating.
Keywords: Jalapeno Popper Soup, Spicy Chicken Soup, Creamy Chicken Soup, Jalapeno Soup, Bacon Chicken Soup
