Description
A creamy and spicy jalapeño popper chicken soup featuring tender chicken, jalapeños, cream cheese, and cheddar, perfect for warming up and satisfying your comfort food cravings.
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
Dairy and Add-ons
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon (optional for added flavor)
- Fresh cilantro for garnish
Instructions
- Sauté Aromatics: 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: Add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce heat and let it simmer for 15 minutes until the chicken is fully cooked.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the soup.
- Add Cream and Spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper according to taste.
- Incorporate Cheeses: Add the softened cream cheese, stirring continuously until fully incorporated and the soup becomes creamy.
- Mix in Cheddar and Bacon: Add the shredded cheddar cheese and stir until melted and well combined. If using, add the crumbled bacon for extra flavor.
- Simmer and Serve: Let the soup simmer for an additional 5 minutes to allow flavors to meld. Serve hot, garnished with fresh cilantro.
Notes
- Adjust the number of jalapeños based on your preferred spice level.
- You can prepare 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 the heavy cream with low-fat milk.
- This soup pairs wonderfully with crusty bread or tortilla chips for added texture and crunch.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
