Jalapeño Popper Chicken Soup
This Jalapeño Popper Chicken Soup brings creamy, spicy comfort in every bite. With tender shredded chicken, melty cream cheese, and cheddar, it’s a cozy weeknight soup with a fiery kick, ready in under an hour.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 3 jalapeños, seeded and chopped (leave seeds for extra heat)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups cooked shredded chicken (rotisserie recommended)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- Optional: bacon bits, scallions, lime juice, or crushed tortilla chips for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, chopped jalapeños, and minced garlic. Sauté for 3–4 minutes until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Stir in shredded chicken and smoked paprika.
- Reduce heat to low and add softened cream cheese. Stir until completely melted.
- Slowly add cheddar cheese and heavy cream, stirring constantly until smooth and creamy.
- Simmer 10–15 minutes to thicken, but do not boil once dairy is added.
- Taste and season with salt and pepper.
- Serve hot topped with bacon, scallions, or lime juice.
Notes
To make this soup less spicy, remove all jalapeño seeds and membranes.
Use full-fat cream cheese and cheddar for a thicker texture.
Rotisserie chicken is a great time saver.
Reheat gently over low heat; avoid boiling once dairy is added.
Can be frozen for up to 2 months.
Use full-fat cream cheese and cheddar for a thicker texture.
Rotisserie chicken is a great time saver.
Reheat gently over low heat; avoid boiling once dairy is added.
Can be frozen for up to 2 months.
Nutrition
Calories: 310kcalCarbohydrates: 6gProtein: 23gFat: 22gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 520mgFiber: 1gSugar: 3g