Description
A creamy and spicy Jalapeño Popper Chicken Soup that combines tender chicken, fiery jalapeños, and rich cheeses to create a comforting and flavorful meal perfect for spice lovers.
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
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon
- Fresh cilantro for garnish
Instructions
- Heat Oil and Sauté Onion: 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.
- Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant.
- Cook Chicken in Broth: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
- Shred Chicken: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
- Incorporate Cream Cheese: Add the softened cream cheese, stirring continuously until it is fully incorporated and the soup is creamy.
- Add Cheddar Cheese and Bacon: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
- Simmer to Blend Flavors: Let the soup simmer for an additional 5 minutes, allowing all the flavors to meld together.
- Garnish and Serve: Serve the soup hot, garnished with fresh cilantro.
Notes
- Adjust the number of jalapeños based on your spice preference.
- You can make this soup in advance and store it 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.
- This soup pairs well with crusty bread or tortilla chips for added crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 120 mg
