Spicy Jalapeño Popper Chicken Soup Recipe
Warm up with this creamy and flavorful Spicy Jalapeño Popper Chicken Soup, inspired by the classic jalapeño popper appetizer. This hearty dinner soup features tender shredded chicken, crispy bacon, a blend of cheeses, and a touch of heat from fresh jalapeños. It’s easy to make on the stovetop and perfect for a comforting meal that’s both satisfying and spicy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Low Carb
Ingredients
Scale
Soup Base
- 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
Cheese & Cream
- 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
Seasoning & Garnish
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: extra cheddar, chopped jalapeños, green onions, crumbled bacon
Instructions
- Cook bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set it aside, leaving about 1 tablespoon of bacon grease in the pot. Alternatively, use olive oil.
- Sauté veggies: Add the diced onion and chopped jalapeños to the pot. Sauté for 4 to 5 minutes until they soften. Then add the minced garlic and cook for an additional 30 seconds until fragrant.
- Add chicken & broth: Stir in the shredded chicken and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to meld the flavors.
- Make it creamy: Lower the heat to low and stir in the cubed cream cheese. Let it melt while stirring frequently. Once smooth, add the shredded cheddar cheese, Monterey Jack cheese if using, and heavy cream. Stir until all the cheese is melted and the soup is creamy.
- Season: Add smoked paprika, salt, and pepper to taste. Let the soup simmer on low for another 5 to 10 minutes to allow the flavors to combine fully.
- Serve: Ladle the soup into bowls and top with the reserved crispy bacon, extra shredded cheddar, chopped jalapeños, and green onions if desired. Serve hot and enjoy!
Notes
- For more heat, leave some or all jalapeño seeds in or add cayenne pepper or hot sauce.
- This soup is naturally low-carb and keto-friendly.
- To make a thicker soup, stir in an extra tablespoon of cream cheese or a handful of cheese at the end, or puree 1 cup of the soup and stir it back in.
- A slow cooker version is possible: combine everything except cream, cream cheese, and cheese; cook on low for 4 to 6 hours, then stir in the dairy at the end.
Keywords: jalapeño popper soup, spicy chicken soup, creamy chicken soup, bacon soup, Mexican soup, low carb soup
