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.
Ingredients
- 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
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