Ingredients

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 large jalapeños, seeds removed and diced (adjust based on spice preference)

1 pound boneless, skinless chicken breasts

4 cups chicken broth

1 cup heavy cream (can substitute half with low-fat milk for a lighter version)

1 teaspoon ground cumin

1 teaspoon paprika

Salt and pepper to taste

1 cup cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup crumbled bacon (optional for added flavor)

Fresh cilantro for garnish

Instructions

Step 1: 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.

Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.

Step 3: Add the chicken breasts to the pot, then pour in the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.

Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.

Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.

Step 6: Add the softened cream cheese, stirring until fully incorporated and the soup is creamy.

Step 7: Mix in the shredded cheddar cheese until melted and combined. If desired, add the crumbled bacon for extra flavor.

Step 8: Let the soup simmer for 5 more minutes to allow the flavors to meld together.

Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

Remove jalapeño seeds to reduce heat, or add extra jalapeños if you prefer a spicier soup.

Substitute low-fat milk for half of the heavy cream to make a lighter soup without sacrificing creaminess.

For a smoky flavor, use smoked paprika instead of regular paprika.

Add cooked corn or diced potatoes for extra texture and heartiness.

Use rotisserie chicken as a shortcut to save time.

FAQs

Can I make this soup spicier or milder?

Yes, you can adjust the heat by adding more jalapeños or including the seeds for extra spice. To make it milder, remove all seeds and reduce the amount of jalapeños used.

Can I freeze Spicy Jalapeño Popper Chicken Soup?

While you can freeze the soup, the cream cheese and cheddar cheese may change texture after thawing. For best results, freeze before adding dairy, then stir in cream cheese and cheddar when reheating.