Creamy and Spicy Jalapeno Popper Chicken Soup Recipe

If you’re craving bold flavors and comforting warmth, then jalapeno popper chicken soup is about to become your new favorite recipe. This creamy, cheesy, and perfectly spicy twist on a classic soup delivers all the indulgent taste of your favorite party appetizer—now in a bowl. Keep reading to discover how this dish can heat up your menu in the most delicious way.

Ingredients

• 6 slices bacon
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 2 to 3 medium jalapeños finely chopped and seeds removed for less heat
• 3 cloves garlic minced
• 2 cups cooked chicken shredded
• 3 cups chicken broth
• 1 cup heavy cream
• 6 ounces cream cheese softened
• 1 cup shredded sharp cheddar cheese
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Equipment

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Whisk

Instructions

1. Cook the bacon: In a large soup pot over medium heat, cook the bacon until crispy. I like to lay strips flat and let them render slowly. Once crispy, transfer to a paper towel-lined plate. Pour off most of the fat, leaving about one tablespoon in the pot.
2. Sauté the onion and jalapeños: Add olive oil to the pot, then toss in the diced onion. Sauté about 3 to 4 minutes until soft and translucent. Stir in the jalapeños next. Let them cook for about 2 minutes to release their oils and mellow their heat a bit. Then add the minced garlic and stir for 30 seconds until fragrant.
3. Build the base: Add the shredded chicken and chicken broth. Stir everything together, then bring it to a gentle simmer. You want the flavors to start cozying up before the cream goes in.
4. Add cream and cream cheese: Lower the heat to medium low and stir in the heavy cream and softened cream cheese. I cube the cream cheese first so it melts easier. Whisk until fully melted and smooth. This step is key to getting a lush, creamy broth without lumps.
5. Incorporate the cheddar: Add shredded cheddar cheese a little at a time, stirring as you go. This helps it melt evenly and prevents clumping. Use freshly shredded cheese if you can — it melts like a dream.
6. Season: Add smoked paprika, black pepper, salt, garlic powder, and onion powder. Let the soup simmer gently for 5 more minutes to bring all the flavors together.
7. Finish with bacon: Crumble the cooked bacon and stir most of it into the pot. Keep a few bits aside for topping — those crispy edges make the best garnish.
8. Serve and enjoy: Ladle hot into bowls and garnish with extra shredded cheese, bacon crumbles, and maybe a slice of jalapeño for just a touch more kick.

Nutrition per serving

For extra flavor, use freshly grated cheddar and stir in a splash of hot sauce if you like more heat. This soup also makes a delicious next-day lunch — the flavors deepen overnight.

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Jalapeño Popper Chicken Soup

This Jalapeño Popper Chicken Soup delivers bold, creamy indulgence with tender chicken, crispy bacon, fire-roasted jalapeños, cheddar, and cream cheese in every comforting spoonful. Rich, hearty, and easy enough for any cozy night in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 445 kcal

Ingredients

  

1x2x3x

• 6 slices bacon
• 1 tablespoon olive oil
• 1 medium yellow onion diced
• 3 to 4 medium jalapeños seeded and finely chopped
• 3 cloves garlic minced
• 4 cups cooked chicken shredded
• 4 cups chicken broth
• 1 cup heavy cream
• 8 ounces cream cheese softened
• 1 ½ cups shredded sharp cheddar cheese
• 1 teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder

Instructions

 

• In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove it from the pot and set on a paper towel-lined plate. Discard all but about one tablespoon of bacon fat from the pot.
• Add olive oil and diced onion to the pot and sauté over medium heat for about 3 to 4 minutes until onions are translucent.
• Stir in chopped jalapeños and sauté for another 2 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
• Add shredded chicken and chicken broth to the pot. Stir to combine and bring the mixture to a gentle simmer.
• Reduce heat to low and stir in the heavy cream and softened cream cheese. Whisk continuously until cheese is fully melted into the broth.
• Add shredded cheddar cheese a handful at a time, stirring to melt before adding more.
• Season soup with smoked paprika, black pepper, salt, garlic powder, and onion powder. Simmer for about 10 more minutes to meld flavors.
• Crumble the cooked bacon and stir most of it into the soup. Reserve some for garnish if desired.
• Taste and adjust seasonings as needed. Serve hot, garnished with extra cheese, bacon, or jalapeño slices.

Nutrition

Calories: 445kcalCarbohydrates: 7gProtein: 28gFat: 34gSodium: 820mgFiber: 1gSugar: 3g

Keyword creamy soup, jalapeno popper, chicken soup, comfort food, fall recipes, spicy soup

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