Spicy Jalapeño Popper Chicken Soup
A creamy and spicy soup that combines the flavors of jalapeño poppers with hearty chicken, perfect for a comforting meal.
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
For the creamy texture
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
For seasoning and garnish
- to taste Salt and pepper
- 1/2 cup crumbled bacon (optional)
- Fresh cilantro for garnish
Instructions
Preparation
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
- Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Cooking
- Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
- Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
- Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
- Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
- Serve hot, garnished with fresh cilantro.
Notes
For storage, allow the soup to cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze for up to 2-3 months.