Spicy Jalapeno Popper Chicken Soup
Creamy and spicy jalapeno popper chicken soup with tender shredded chicken, fresh jalapenos, melted cream cheese, cheddar, and bacon in a rich comforting broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon butter
- 1 medium onion, chopped
- 2–3 fresh jalapenos, seeded and diced (adjust to taste)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 8 oz cream cheese, softened
- 1 cup cheddar cheese, freshly shredded
- 1/2 cup bacon bits, cooked
- Sliced jalapenos for garnish (optional)
- Sour cream for garnish (optional)
- Chopped chives for garnish (optional)
Instructions
- In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and diced jalapenos and cook for 5-7 minutes until softened and the onion is translucent.
- Add minced garlic and stir for 1 minute until fragrant. Do not allow it to brown.
- Sprinkle in flour and stir continuously for 1-2 minutes to form a roux. The mixture will look thick and pasty.
- Gradually whisk in chicken broth in a steady stream until smooth. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Add heavy cream, shredded chicken, cumin, smoked paprika, salt, and pepper. Stir to combine until the soup looks a warm golden-orange color.
- Reduce heat to low. Add softened cream cheese in small spoonfuls, stirring continuously after each addition until fully melted and smooth, about 2-3 minutes.
- Simmer on low for 10 minutes, stirring occasionally, until flavors meld and broth deepens.
- Ladle into bowls and top with shredded cheddar, bacon bits, and optional garnishes.
Notes
- Set cream cheese out 20 minutes before cooking so it softens fully and melts without lumps.
- For a milder soup, use just one jalapeno with all seeds and membranes removed.
- The soup thickens as it sits. Stir in extra chicken broth when reheating leftovers.
- Chicken thigh meat adds a richer, juicier texture than breast meat. Rotisserie chicken saves prep time.
Nutrition
- Serving Size: 1 bowl (1/6 of recipe)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 145 mg