This Jalapeño Popper Chicken Soup is a warm and creamy hug in a bowl! With shredded chicken, spicy jalapeños, and cheesy goodness, it’s perfect for cozy nights.
The best part? You can make it as spicy or mild as you like. Plus, who doesn’t love a soup that tastes like a popular appetizer? 🎉
I love to top mine with crispy bacon and a sprinkle of cheddar for that extra flair. It’s so easy to whip up, you’ll think you’re a chef in no time!
Ingredients & Substitutions
Bacon: Bacon adds a crispy texture and smoky flavor. If you want a healthier option, turkey bacon works well, or even skip it for a vegetarian version.
Chicken: Shredded rotisserie chicken is a huge time-saver! If you’re keeping it vegetarian, try using cooked chickpeas or jackfruit as a substitute.
Jalapeños: Fresh jalapeños bring the heat! If they’re too spicy for you, try using milder peppers like poblano or anaheim, or just use fewer jalapeños.
Cream Cheese: If you’re dairy-free, use a dairy-free cream cheese. Alternatively, silken tofu blended until smooth can work too!
Cheddar Cheese: Sharp cheddar is best for flavor, but feel free to use Monterey Jack, pepper jack, or any cheese you love!
How Do You Get Perfectly Creamy Soup Without Curdling?
To achieve that creamy texture without curdling, the key is to gradually introduce heat to the dairy. Here’s how:
- Make sure the heat is low when adding cream cheese and heavy cream; this prevents sudden temperature changes that lead to curdling.
- Stir constantly as you add the cream, allowing it to melt slowly.
- If you’re worried, let the soup cool slightly before adding the cream, then reheat gently.
This way, your soup stays creamy and smooth, perfect for any cozy gathering!
How to Make Jalapeño Popper Chicken Soup
Ingredients You’ll Need:
Essential Ingredients:
- 6 slices bacon
- 1 tablespoon olive oil (optional, if needed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 jalapeños, seeded and sliced (keep seeds for extra heat if desired)
- 3 stalks celery, chopped
- 3 cups cooked, shredded chicken breast (about 2 large breasts)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 (8 oz) block cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh chives or green onions, chopped (plus extra for garnish)
Optional Toppings:
- Extra shredded cheddar cheese
- Cooked bacon crumbles
- Chopped green onions
How Much Time Will You Need?
Preparing this soup will take about 15 minutes, plus time for cooking, which is around 30 minutes. Total, you’re looking at about 45 minutes from start to finish! Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Once done, remove the bacon slices and place them on a paper towel to drain excess grease. Allow to cool, then crumble the bacon and set it aside.
2. Prepare the Base:
Remove most of the bacon grease from the pot, leaving about 1 tablespoon. If you have too little grease, add a little olive oil to make up for it.
3. Sauté the Veggies:
Add the diced onion, minced garlic, and sliced jalapeños to the pot. Sauté for about 5 minutes, or until the mixture has softened and the garlic is fragrant.
4. Add the Celery:
Now, add the chopped celery to the pot and cook for another 2 minutes, allowing the flavors to meld.
5. Add Chicken Broth:
Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for about 10 minutes for all those flavors to come together.
6. Mix in the Chicken:
After simmering, stir in the shredded cooked chicken. This adds protein and heartiness to your soup.
7. Incorporate the Cream Cheese:
Reduce the heat to low and add the cream cheese cubes. Stir frequently until they melt and blend into the soup smoothly.
8. Add Cream and Cheese:
Next, stir in the heavy cream and shredded cheddar cheese until both are melted and combined, creating a delightful creaminess.
9. Season It Up:
Add the chopped chives or green onions and season with salt and freshly ground black pepper to your liking.
10. Gently Heat Through:
Heat the soup gently, but be careful not to boil it to avoid curdling the dairy. Just warm it through!
11. Serve and Enjoy!
Serve this delicious soup hot. Top with crumbled bacon, extra shredded cheddar, and green onions if you like for a finishing touch. Enjoy this comforting bowl with crunchy crusty bread or crackers!
This Jalapeño Popper Chicken Soup is a creamy, spicy delight that combines all your favorite flavors in one cozy meal! Enjoy every spoonful! 🥣
Can I Customize the Spice Level?
Absolutely! You can adjust the spice level by either deseeding the jalapeños or using fewer of them. If you like it extra spicy, leave the seeds in or add a pinch of cayenne pepper for an additional kick!
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup in advance and store it in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream if needed to refresh it.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally. The soup may thicken, so add a bit of broth or cream to loosen it up!
What Can I Use Instead of Cream Cheese?
If you want a lighter option, you can use Greek yogurt or cottage cheese blended until smooth. For a dairy-free alternative, go for a plant-based cream cheese that will give a similar creamy texture!
