Spicy Jalapeño Popper Chicken Soup: A Creamy Delight!
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A creamy and spicy chicken soup featuring jalapeños, perfect for those who love a kick in their meal.
- Author: Lorenzo Bonucci
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
- 3 cups cooked, shredded chicken
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced jalapeños (fresh or pickled)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup chopped green onions (for garnish)
- ¼ cup crumbled bacon (optional, for garnish)
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the diced jalapeños, cumin, smoked paprika, salt, and black pepper. Cook for another 2-3 minutes.
- Pour in the chicken broth and bring the mixture to a simmer.
- Add the shredded chicken and softened cream cheese to the pot. Stir until the cream cheese is fully melted and incorporated.
- Stir in the shredded cheddar cheese until melted and smooth.
- Allow the soup to simmer for 10-15 minutes, stirring occasionally.
- Serve hot, garnished with chopped green onions and crumbled bacon if desired.
Notes
- For a creamier soup, blend a portion of the soup before adding the cheese.
- For a milder version, use fewer jalapeños or substitute with bell peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 90mg