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Spicy Jalapeño Popper Chicken Soup

Creamy Spicy Jalapeño Popper Chicken Soup for Cozy Nights

This Spicy Jalapeño Popper Chicken Soup combines creamy textures and smoky bacon for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Bacon Adds smoky flavor and crunch; substitute with turkey bacon for a leaner option.
  • 2 tablespoons Butter Provides richness and aids in sautéing; can be replaced with olive oil for a dairy-free version.
  • 1 medium Onion, diced Enhances flavor base; yellow or white onions work best.
  • 3 cloves Garlic, minced Adds aromatic depth; can increase for a more pronounced garlic flavor.
  • 3 Jalapeños, diced Provides heat and flavor; remove seeds for a milder soup, or use pickled jalapeños for tanginess.
  • 4 cups Chicken Broth Base liquid; can substitute with vegetable broth for a vegetarian version.
  • 3 cups Shredded Chicken, cooked Adds protein and substance; rotisserie chicken offers convenience.
  • 8 ounces Cream Cheese, softened Creates a creamy texture; can swap with dairy-free cream cheese.
  • 1 cup Shredded Cheddar Cheese Adds flavor and creaminess; use a sharp cheddar for more depth.
  • 1 cup Heavy Cream Contributes to a rich mouthfeel; for lighter versions, half-and-half can be used.
  • 1 teaspoon Salt Enhances all flavors; adjust according to taste.
  • 1/2 teaspoon Black Pepper For seasoning; fresh ground is preferable for stronger flavor.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Use a slotted spoon to remove the bacon and set it aside on a paper towel-lined plate, leaving some fat in the pot.
  2. In the same pot, add 2 tablespoons of butter over medium heat. Once the butter melts, add the diced onion, minced garlic, and diced jalapeños. Sauté for about 5 minutes, until the onions are soft and translucent.
  3. Pour in 4 cups of chicken broth and stir well. Increase the heat to bring to a gentle simmer for about 3–5 minutes. Stir in the 3 cups of cooked, shredded chicken and let it simmer for an additional 5 minutes.
  4. Reduce the heat to low and add 8 ounces of softened cream cheese, stirring continuously until it fully melts. This process should take about 3–4 minutes.
  5. Mix in 1 cup of shredded cheddar cheese and 1 cup of heavy cream, stirring until the cheese melts and the soup becomes luxuriously creamy. Heat gently for another 2–3 minutes.
  6. Taste the soup and season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let it simmer on low heat for another 5 minutes.
  7. Ladle the hot soup into bowls and garnish with the reserved crispy bacon and additional diced jalapeños if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Adjust jalapeño amounts based on spice preference. Using rotisserie chicken saves prep time. Avoid boiling after adding cream to prevent curdling. Keep leftovers in the refrigerator for up to four days or freeze for future meals.

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