Description
A creamy and spicy jalapeño popper chicken soup blending tender chicken, creamy cheeses, and a kick of jalapeño heat for a comforting and flavorful meal.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapeños, seeds removed and diced
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon (optional)
- Fresh cilantro for garnish
Instructions
- Heat oil and sauté onions: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
- Add garlic and jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their flavors.
- Cook chicken in broth: Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, reduce heat, and simmer for 15 minutes until the chicken is fully cooked.
- Shred chicken: Remove the chicken breasts from the pot, shred them with two forks, then return the shredded chicken to the pot.
- Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
- Incorporate cream cheese: Add the softened cream cheese, stirring continuously until it is fully melted and the soup turns creamy.
- Mix in cheddar and bacon: Stir in the shredded cheddar cheese until melted. If using, add the crumbled bacon for enhanced flavor.
- Simmer to combine flavors: Let the soup simmer an additional 5 minutes to meld all the flavors together.
- Serve: Ladle soup into bowls and garnish with fresh cilantro. Serve hot.
Notes
- Adjust the number of jalapeños based on your spice preference.
- You can make this soup in advance and store it in the refrigerator for up to 3 days. Reheat gently before serving.
- For a lighter version, substitute half of the heavy cream with low-fat milk.
- This soup pairs well with crusty bread or tortilla chips for added crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 85 mg
