Spicy Jalapeño Popper Chicken Soup (Print Version)

Rich, creamy chicken soup with cheesy goodness and spicy jalapeño kick

# What You'll Need:

→ Vegetables & Aromatics

01 - 1 tablespoon olive oil
02 - 1 medium onion, diced
03 - 3 cloves garlic, minced
04 - 2 large jalapeños, seeds removed and diced

→ Protein

05 - 1 pound boneless, skinless chicken breasts

→ Broth & Dairy

06 - 4 cups chicken broth
07 - 1 cup heavy cream
08 - 1 cup cream cheese, softened
09 - 1 cup shredded cheddar cheese

→ Seasonings

10 - 1 teaspoon ground cumin
11 - 1 teaspoon paprika
12 - Salt and pepper to taste

→ Toppings & Garnish

13 - ½ cup crumbled bacon, optional
14 - Fresh cilantro for garnish

# Steps to Follow:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños; cook for 2 minutes until fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is cooked through.
04 - Remove the chicken and shred it with two forks, then return it to the pot.
05 - Stir in heavy cream, ground cumin, paprika, salt, and pepper.
06 - Add softened cream cheese, stirring continuously until fully melted and incorporated.
07 - Mix in shredded cheddar cheese until melted and soup reaches creamy consistency. Stir in crumbled bacon if using.
08 - Simmer for an additional 5 minutes, allowing flavors to meld.
09 - Ladle into bowls and garnish with fresh cilantro. Serve hot.

# Additional Tips::

01 -
  • It comes together in under 45 minutes, which means you can make it on a whim without a lot of fussing around.
  • The heat builds gently instead of hitting you all at once, so even people who claim they don't like spicy food often end up going back for seconds.
  • Cream cheese melts into the broth without any lumps if you do it right, creating this incredibly smooth, luxurious texture that feels fancy but tastes homey.
02 -
  • Don't let the cream cheese get too hot too fast or it can break and turn grainy, which is why you want to stir constantly and keep the heat at a gentle simmer rather than a rolling boil.
  • The bacon really does make the difference between a good soup and one that people remember, so unless you have dietary reasons to skip it, treat it as part of the recipe rather than optional.
03 -
  • Toast your spices in the hot pot for just a few seconds before adding liquid, and they'll taste richer and more intentional instead of flat.
  • Keep the heat gentle once dairy goes into the pot, because cream cheese and cream can separate or look weird if they get too hot too fast, and nobody wants soup that looks like it broke.
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