Description
Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish combining tender chicken, spicy jalapeños, and rich cheeses to create a comforting and satisfying meal perfect for any day. This recipe offers a delightful blend of heat and creaminess, garnished with fresh cilantro for a refreshing finish.
Ingredients
Scale
Main Ingredients
- 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
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Cheese and Garnishes
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon (optional)
- Fresh cilantro for garnish
Instructions
- Heat the oil: 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 and translucent.
- Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
- Cook the chicken: Add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until the chicken is fully cooked.
- Shred the chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot.
- Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste, blending the flavors well.
- Add cream cheese: Incorporate the softened cream cheese, stirring continuously until the cheese is fully melted and the soup becomes creamy.
- Mix in cheddar and bacon: Add the shredded cheddar cheese and stir until melted. If using, mix in the crumbled bacon for added flavor.
- Simmer the soup: Let the soup simmer for an additional 5 minutes to meld all flavors thoroughly.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy.
Notes
- Adjust the number of jalapeños according to your desired spice level.
- This soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently before serving.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- Pairs well with crusty bread or tortilla chips for added texture and crunch.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 670 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
