Description
This Spicy Jalapeño Popper Chicken Soup is creamy, cheesy, and loaded with bold flavors. Tender chicken, cream cheese, jalapeños, and bacon come together in one comforting pot of goodness.
Ingredients
2 lbs boneless, skinless chicken breasts or thighs (cooked & shredded, or rotisserie chicken)
1 medium onion, chopped
2 cloves garlic, minced
1–2 bell peppers, diced
2–3 fresh or pickled jalapeños, chopped (seeds removed for less spice)
6 cups chicken broth
8 oz cream cheese, cubed
1 tsp salt
½ tsp black pepper
1 tsp chili powder (optional)
1 cup shredded cheddar cheese (for topping)
6 slices bacon, cooked and crumbled (for topping)
2 green onions, sliced (for garnish)
1 tbsp olive oil (for sautéing)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and garlic, sauté 3–4 minutes until softened.
Stir in diced bell peppers and cook another 2–3 minutes.
Add chopped jalapeños, salt, pepper, and chili powder. Cook 1 minute until fragrant.
Stir in shredded chicken and mix with the vegetables and spices.
Pour in chicken broth. Add cream cheese cubes and stir until melted into the soup for a creamy base.
Simmer on low heat for 10–15 minutes, stirring occasionally. Adjust thickness with extra broth if needed.
Taste and adjust seasoning. Serve hot, topped with shredded cheddar, bacon crumbles, and sliced green onions.
Notes
Adjust spice level by removing jalapeño seeds for mild heat or leaving them in for extra kick.
Rotisserie chicken makes this recipe even quicker.
Leftovers reheat beautifully and taste even better the next day.
Freezer-friendly: Store cooled soup in freezer-safe containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 95 mg