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Irresistible Jalapeño Popper Chicken Soup Recipe in 30 Minutes

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A creamy, cheesy soup with the bold flavors of jalapeño poppers and the comforting warmth of chicken soup, perfect for chilly evenings or busy weeknights.

Ingredients

Scale
  • 2 cups cooked and shredded chicken breast
  • 2 fresh jalapeños, sliced or diced
  • 8 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Instructions

  1. Cook bacon in a large skillet over medium heat until crispy. Remove and set aside, reserving about 1 tablespoon of the bacon fat.
  2. Sauté diced onions and minced garlic in the reserved bacon fat until softened, about 3-4 minutes.
  3. Transfer the onion mixture to a large pot or Dutch oven. Add butter and let it melt over medium heat.
  4. Add sliced jalapeños to the pot and cook for 2-3 minutes until they soften slightly.
  5. Pour in the chicken broth and bring to a gentle simmer.
  6. Reduce the heat to low and whisk in softened cream cheese until fully melted and incorporated into the broth.
  7. Stir in shredded cheddar cheese, heavy cream, and cooked shredded chicken. Let the soup simmer for 5-10 minutes, stirring occasionally.
  8. Season with salt and pepper to taste. Adjust the spice level by adding more jalapeños if desired.
  9. Top with crispy bacon crumbles before serving.

Notes

For a smoother texture, use an immersion blender to blend the cream cheese into the broth. Adjust the spice level by removing jalapeño seeds for a milder flavor.

Nutrition

Keywords: jalapeño popper soup, chicken soup, creamy soup, low-carb soup, keto soup, quick dinner recipe

Find it online: https://tessierecipes.com/irresistible-jalape-n-o-popper-chicken-soup-recipe-in-30-minutes/