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Spicy Jalapeno Popper Chicken Soup

Bowl of spicy jalapeno popper chicken soup topped with sour cream, crumbled bacon, and sliced jalapenos
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Creamy, spicy, and loaded with chicken, bacon, and cheese. This jalapeno popper chicken soup delivers all the bold flavors of the classic appetizer in a satisfying one-pot meal.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cooked chicken
  • 1 cup shredded cheddar cheese, divided into two 1/2-cup portions
  • 4 slices bacon, cooked and crumbled
  • 2–3 fresh jalapenos, seeded and diced
  • 4 ounces cream cheese, softened to room temperature
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional toppings: sour cream, extra shredded cheddar, sliced jalapenos, crumbled bacon

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened and translucent, about 5-7 minutes. Add garlic and cook 1 more minute until fragrant.
  2. Stir in the flour and cook for 1-2 minutes, stirring constantly, until the mixture smells slightly nutty and looks golden.
  3. Gradually whisk in the chicken broth, pouring slowly and whisking as you go to keep the mixture smooth. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the soup begins to thicken.
  4. Reduce heat to medium-low. Stir in the heavy cream, shredded chicken, the first 1/2 cup of cheddar cheese, crumbled bacon, diced jalapenos, and softened cream cheese.
  5. Add cumin, smoked paprika, salt, and black pepper. Stir until the cream cheese is fully melted and incorporated.
  6. Continue simmering on medium-low for 10-15 minutes, stirring occasionally, until the soup has thickened and the flavors have melded. Do not let it boil.
  7. Stir in the remaining 1/2 cup of cheddar cheese until fully melted and smooth.
  8. Ladle into bowls and top with sour cream, extra cheddar, sliced jalapenos, or crumbled bacon as desired.

Notes

  • Soften cream cheese fully at room temperature before adding to avoid a grainy or lumpy texture.
  • For milder heat, remove all seeds and membranes from the jalapenos. For more heat, leave a few seeds in.
  • Use rotisserie chicken to save time. Freshly shredded cheddar melts better than pre-shredded.
  • Soup thickens as it cools. Add a splash of broth or cream when reheating leftovers on medium-low heat.
  • Do not use high heat when adding dairy – this can cause the cream to break and turn grainy.

Nutrition

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