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Spicy Jalapeño Popper Chicken Soup

This Spicy Jalapeño Popper Chicken Soup is a brilliant fusion of creamy, cheesy jalapeño poppers and savory, filling chicken soup. It captures all the smoky, salty, and spicy notes of a traditional jalapeño popper while providing the protein-packed satisfaction of tender shredded chicken.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American, Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs
  • 2 to 3 fresh jalapeños seeds removed and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 4 cups chicken broth
  • 8 ounces cream cheese softened
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup crispy bacon crumbled
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Sliced green onions or fresh cilantro for garnish

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Two Forks

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent.
    1 tablespoon olive oil, 1 medium onion
  2. Stir in the minced garlic, diced bell peppers, and chopped jalapeños. Cook for an additional 2 to 3 minutes until the vegetables are fragrant and slightly softened.
    3 cloves garlic, 1 bell pepper, 2 to 3 fresh jalapeños
  3. Add the chicken breasts to the pot and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the chicken is fully cooked through.
    1 pound boneless, skinless chicken breasts or thighs, 4 cups chicken broth
  4. Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot.
    1 pound boneless, skinless chicken breasts or thighs
  5. Stir in the heavy cream, ground cumin, and paprika. Add the softened cream cheese in small dollops, stirring constantly until it has completely melted into the broth, creating a smooth and creamy consistency.
    1 cup heavy cream, 1 teaspoon ground cumin, 1 teaspoon paprika, 8 ounces cream cheese
  6. Stir in the shredded cheddar cheese until melted. If you prefer your bacon inside the soup, add half of the crumbled bacon now, saving the rest for the topping.
    1 cup shredded cheddar cheese, 1/2 cup crispy bacon
  7. Let the soup simmer on low heat for another 5 to 10 minutes to allow the flavors to meld. Taste the soup and add salt and pepper as needed.
    Salt and pepper
  8. Ladle the hot soup into bowls and top with the remaining crispy bacon, sliced green onions, and a sprinkle of extra cheese.
    1/2 cup crispy bacon, Sliced green onions or fresh cilantro, 1 cup shredded cheddar cheese

Notes

To keep the soup mild, ensure every seed and white membrane is removed from the jalapeños, but leave some in if you prefer a kick. Ensure the cream cheese is at room temperature before adding to the hot broth to prevent clumping.
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