Description
Get ready for a culinary adventure with this Spicy Jalapeno Popper Chicken Soup that combines the comforting essence of chicken soup with the bold flavors of jalapeno poppers. It’s a creamy, cheesy, and spicy dish that’s perfect for chilly evenings.
Ingredients
Scale
- 2–3 fresh jalapenos (or more for extra heat)
- 1 rotisserie chicken (cooked and shredded)
- 8 oz cream cheese (softened to room temperature)
- 2 cups sharp or extra-sharp cheddar cheese (shredded)
- 4 strips beef bacon (cooked until crispy)
- 4 cups chicken broth
- 1 onion (finely diced)
- 3 cloves garlic (minced)
- 1 tsp smoked paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper (optional)
- 2 tbsp cornstarch
- 1/4 cup milk or water (for slurry)
- 1/2 cup milk or half-and-half (for creaminess)
- Salt and pepper to taste
Instructions
- Prep Your Ingredients: Cook your beef bacon until crispy. Remove from the pan, reserving about 1 tablespoon of the rendered fat. Once cooled, crumble the bacon and set aside for garnish and mixing into the soup. If using raw chicken, cook and shred it. Finely dice your onion and mince your garlic. Dice the fresh jalapenos, remembering to remove seeds and membranes if you prefer less heat. Have your cream cheese softened to room temperature – this helps it melt smoothly. Shred your cheddar cheese.
- Sauté Aromatics: In a large Dutch oven or heavy-bottomed pot over medium heat, add the reserved beef bacon fat (or a tablespoon of olive oil). Add the diced onion and cook for 5-7 minutes until softened and translucent. Stir in the minced garlic and diced jalapenos. Cook for another 2-3 minutes until fragrant, being careful not to burn the garlic.
- Build the Flavor Base: Sprinkle in your spices: smoked paprika, cumin, and cayenne pepper (if using). Stir and cook for 1 minute until fragrant. Pour in the chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- Add Chicken & Thicken: Stir in your shredded cooked chicken. Let it simmer for 5 minutes to allow the flavors to meld. In a small bowl, whisk together 2 tablespoons of cornstarch with 1/4 cup of milk or water to create a slurry. Slowly pour the slurry into the simmering soup, stirring constantly. Continue to simmer for 2-3 minutes, until the soup begins to thicken slightly.
- Achieve Creamy Perfection: Reduce the heat to low. Add the softened cream cheese in small dollops, stirring continuously until it has completely melted into the soup and the mixture is smooth and creamy. Gradually add the shredded cheddar cheese, a handful at a time, stirring until each addition is fully melted and incorporated before adding more. Stir in an additional splash of milk or half-and-half if you desire an even creamier consistency.
- Taste and Serve: Taste the soup and adjust seasonings as needed. Ladle the hot soup into bowls. Garnish generously with the crumbled crispy beef bacon, extra shredded cheddar, a dollop of sour cream, and fresh cilantro or green onions. Serve immediately and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: For milder soup, remove all seeds and membranes from jalapenos. For extra creaminess, use heavy cream instead of milk. This soup is great with warm cornbread or tortilla chips.