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Spicy Jalapeño Popper Chicken Soup

Warm, cozy, and a little bit spicy, this soup blends jalapeños with creamy cheese, tender chicken, and comforting broth, creating a hearty meal perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup base
  • 4 slices bacon optional, adds flavor
  • 1 medium onion, diced adds sweetness and depth
  • 2 medium carrots, diced for sweetness
  • 3 cloves garlic, minced for flavor
  • 2 medium jalapeños, chopped remove seeds for mild soup
  • 3 cups chicken broth use low-sodium if store-bought
  • 2 cups shredded cooked chicken for protein
  • 1 leaf bay leaf for aroma
For the creamy finish
  • 8 oz cream cheese let come to room temperature for easy melting
  • 1 cup shredded cheddar cheese adds richness
For garnish
  • 1/4 cup chopped cilantro or green onion for freshness
  • to taste crumbled bacon optional, for topping
  • extra shredded cheese for serving

Method
 

Preparation
  1. Cook bacon in a large pot until crisp. Remove bacon and set aside on paper towel, keeping a little bacon fat in the pot.
  2. Add diced onions and carrots to the pot, and sauté until soft.
  3. Stir in garlic and chopped jalapeños, cooking for 1 to 2 minutes to release the heat.
  4. Add shredded cooked chicken, chicken broth, and a bay leaf. Bring to a gentle simmer.
Cooking
  1. Let the soup cook for 10 to 15 minutes so flavors can blend.
  2. Turn the heat low and stir in cream cheese in pieces, stirring until smooth.
  3. Add shredded cheddar and stir until melted and creamy.
  4. Taste and add salt, pepper, lime juice, or more chopped jalapeño as desired.
  5. For a thicker soup, mash some potatoes into the pot or add a small cornstarch slurry.
  6. For a thinner soup, add more broth.
Serving
  1. Finish by folding in chopped cilantro or green onion for freshness.
  2. Crumble reserved bacon on top, and serve with extra shredded cheese and tortilla chips, if desired.

Notes

This recipe is forgiving; adjust spice and creaminess according to your taste. Store leftovers in the fridge and reheat gently on low heat. It also freezes well for up to 3 months.