Name: Spicy Jalapeño Popper Chicken Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil or butter; 4 slices bacon, chopped; 1 small onion, diced; 3–4 jalapeños, seeded and finely chopped (leave seeds for more heat); 3 cloves garlic, minced; 1 lb (450g) cooked shredded chicken (rotisserie works great); 4 cups chicken broth; 1 (8 oz) block cream cheese, softened and cubed; 1 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese (optional); 1/2 cup heavy cream; 1/2 tsp smoked paprika; Salt and pepper, to taste; Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon

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Introduction

Enjoy the comforting flavors of spicy jalapeño poppers in a warm, creamy chicken soup. This easy recipe brings together tender shredded chicken, melted cheeses, and a kick of heat for a satisfying meal perfect any time of year.

The image shows a thick, creamy orange soup with visible chunks of chicken and melted cheese swirling throughout. Bright green slices of jalapeño peppers float on the surface, mixed with small flecks of red pepper and green herbs. The soup is served in a white bowl, placed on a white marbled texture, with a woman's hand holding a spoon that lifts a cheese-soaked piece of chicken topped with herbs and jalapeño slices. Steam gently rises from the hot soup, enhancing the fresh and rich look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil or butter
4 slices bacon, chopped
1 small onion, diced
3–4 jalapeños, seeded and finely chopped (leave seeds for more heat)
3 cloves garlic, minced
1 lb (450g) cooked shredded chicken (rotisserie works great)
4 cups chicken broth
1 (8 oz) block cream cheese, softened and cubed
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese (optional)
1/2 cup heavy cream
1/2 tsp smoked paprika
Salt and pepper, to taste
Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon

Instructions

Step 1: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pot, or use olive oil if preferred.
Step 2: Add diced onion and jalapeños to the pot. Sauté for 4–5 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
Step 3: Stir in shredded chicken and chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes.
Step 4: Lower the heat to low. Add the cream cheese cubes and stir frequently until melted. Then stir in cheddar cheese, Monterey Jack (if using), and heavy cream until smooth and creamy.
Step 5: Season the soup with smoked paprika, salt, and pepper to taste. Let it simmer on low for another 5–10 minutes to blend the flavors.
Step 6: Ladle the soup into bowls and garnish with crispy bacon, extra cheese, chopped jalapeños, or green onions as desired. Serve hot.

Tips & Variations

For extra heat, leave some or all jalapeño seeds in the soup or add a dash of cayenne pepper or your favorite hot sauce.
This recipe is naturally low-carb and keto-friendly, making it a great hearty option for those diets.
If you prefer a thicker soup, stir in an additional tablespoon of cream cheese or puree about one cup of soup and mix it back in.
To make a slow cooker version, combine all ingredients except the cream, cream cheese, and shredded cheeses. Cook on low for 4–6 hours, then stir in the dairy products before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally until warmed through. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a close-up of a creamy orange-yellow soup with visible chunks of chicken, melted cheese, and small pieces of red peppers. On the spoon, a gooey layer of melted cheese stretches slightly, mixed with chicken and bits of green jalapeño. Thin slices of fresh green jalapeño and chopped cilantro float on the surface, adding a fresh contrast. The soup has a thick, smooth texture with small bits of chopped onions and herbs visible throughout. The background surface has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw chicken instead of cooked shredded chicken?

Yes, you can use raw chicken, but you will need to cook it thoroughly in the broth during the simmering step until it’s fully cooked before adding the cheeses. Adjust cooking time accordingly.

What can I substitute for jalapeños if I want a milder soup?

If you prefer less heat, replace jalapeños with mild green bell peppers or use fewer jalapeños and remove all seeds. You can always add a bit of hot sauce at the table if desired.