Description
A creamy and spicy jalapeño popper chicken soup that combines tender chicken, bold spices, and rich cheeses for a comforting and flavorful meal. Perfect for warming up on cooler days and easily adjustable to your preferred heat level.
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
Cheese and Garnish
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup crumbled bacon (optional)
- Fresh cilantro for garnish
Instructions
- Heat the oil: 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 flavor.
- Cook chicken: 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 chicken is fully cooked.
- Shred chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Add cream and spices: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper to taste.
- Incorporate cheeses: Add the softened cream cheese and stir until fully melted and incorporated into the soup, creating a creamy texture.
- Mix cheddar and bacon: Stir in the shredded cheddar cheese until melted. Optionally, add crumbled bacon for extra flavor.
- Simmer flavors: Let the soup simmer gently for an additional 5 minutes to meld all the flavors together.
- Serve: Ladle hot soup into bowls and garnish each with fresh cilantro before serving.
Notes
- Adjust jalapeños according to your desired spice level.
- Soup can be made ahead and refrigerated for up to 3 days; reheat gently before serving.
- For a lighter option, substitute half the heavy cream with low-fat milk.
- Pairs wonderfully with crusty bread or tortilla chips for an added crunch.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 95 mg
