This Jalapeño Popper Chicken Soup is a warm hug in a bowl! It’s creamy, spicy, and packed with tender chicken and zesty jalapeños for a fun kick.
What I love about this soup is how easy it is to make. Just cook everything together in one pot, and before you know it, you’ll have a delicious treat that warms your soul!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this soup. If you’re short on time, you can use rotisserie chicken instead. It adds great flavor and is super convenient!
Bacon: The crispy bacon gives that lovely smoky flavor. If you’re looking for a healthier option, turkey bacon works well too, or you can leave it out for a version that’s still tasty.
Jalapeños: Fresh jalapeños bring spice and flavor. If you prefer mildness, you can replace them with green bell peppers or use fewer jalapeños. Canned green chiles are another option if fresh ones aren’t available.
Cheeses: I love the combo of sharp cheddar and Monterey Jack for creaminess. If you want a different flavor, you could try pepper jack for extra heat or a milder cheese like mozzarella for a change.
Heavy Cream: For a lighter version, consider using half and half or even coconut milk for a dairy-free option. Just keep in mind the flavor will change slightly.
How Do You Make Sure Your Soup is Creamy and Delicious?
The key to a creamy soup lies in how you add your dairy. Start by melting the cream cheese into the broth. This gives your base a rich texture. Stir it well to avoid lumps!
- Always heat your soup on low after adding any dairy. High heat can cause it to curdle.
- Gradually mix in the heavy cream and cheeses, stirring constantly until melted for a smooth finish.
- Don’t forget to adjust seasoning at the end! A pinch of salt or pepper can really bring the flavors together.
Enjoy cooking! With these tips, you can make a fantastic Jalapeño Popper Chicken Soup that everyone will love.
Jalapeño Popper Chicken Soup
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 6 slices bacon, chopped
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2-3 jalapeños, seeded and sliced (reserve a few slices for garnish)
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half and half
- 4 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- Salt and pepper to taste
- Thinly sliced green onions or chives for garnish
How Much Time Will You Need?
This heartwarming soup takes about 10 minutes of prep time and 30 minutes to cook, making it a perfect weeknight meal. In just 40 minutes, you’ll have a creamy, spicy soup that the whole family will enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the chopped bacon over medium heat until crispy. This will take about 5-7 minutes. Once done, carefully remove the bacon with a slotted spoon, and set it aside. Don’t throw away the bacon fat; it adds great flavor to the soup!
2. Sauté the Vegetables:
Add olive oil or butter to the pot if needed. Toss in the chopped onion, and sauté over medium heat for about 3-4 minutes until it becomes soft. Then, add the sliced jalapeños and minced garlic, cooking for another 1-2 minutes. This will make your kitchen smell amazing!
3. Add the Broth:
Now, pour in the chicken broth and bring it to a simmer. The broth forms the base of your soup, so let it bubble away happily!
4. Creamy Base:
Stir in the softened cream cheese. Keep stirring until it fully melts and incorporates into the broth. This will help create a rich and creamy consistency.
5. Mix in the Chicken:
Add the shredded chicken to the pot, mixing it in thoroughly. Heat through for about 3-4 minutes, ensuring everything is evenly combined.
6. Add Cream and Cheese:
Lower the heat to prevent boiling. Stir in the heavy cream along with 3/4 cup of each cheese type – sharp cheddar and Monterey Jack. Keep stirring until the cheese has melted and the soup is gloriously creamy.
7. Season to Taste:
Add salt and pepper to taste. Adjust according to your preference; remember, the cheese and bacon can add extra saltiness!
8. Serve and Garnish:
Serve the soup hot in bowls. Top with the reserved crispy bacon, additional shredded cheese, sliced jalapeños, and sprinkle on some green onions or chives for that fresh touch. Enjoy every warm, cheesy bite!
This creamy, spicy soup perfectly captures the deliciousness of jalapeño poppers, making it a delightful dish for any occasion. Enjoy!
Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using store-bought rotisserie chicken is a great way to save time. Just shred the chicken and add it to the soup in place of the cooked chicken breasts.
How Do I Adjust the Spice Level?
If you prefer a milder soup, reduce the number of jalapeños or omit the seeds, as they contain most of the heat. Alternatively, if you like it spicier, consider adding a dash of hot sauce or incorporating some diced fresh jalapeños as a garnish.
How Can I Make This Soup Ahead of Time?
You can prepare the soup a day in advance. Just follow the recipe, cool it completely, and store it in an airtight container in the fridge. Reheat gently on the stove when you’re ready to serve, adding a splash of cream if needed for creaminess.
Can I Freeze Leftovers?
Yes, but please note that the texture of the cream may change once frozen. Allow the soup to cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. Thaw in the refrigerator overnight before reheating on low heat.