Spicy Jalapeño Popper Chicken Soup
This Spicy Jalapeño Popper Chicken Soup is a creamy, hearty, and flavorful dish that combines tender chicken, crispy bacon, and the spicy kick of jalapeños. Perfect for a cozy dinner or a gathering with friends.
Equipment
- 1 Large pot or Dutch oven
- 1 Soup ladle
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breast, diced
- 4 cups chicken broth
- 2 medium jalapeños, diced (seeds removed for less heat, if desired)
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup corn kernels (fresh or frozen)
- 4 slices bacon, cooked and crumbled
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- to taste salt
- to taste pepper
- for garnish (optional) chopped green onions
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced chicken and season with salt, pepper, smoked paprika, and cumin. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and bring to a simmer.
- Add the diced jalapeños and corn to the pot. Cook for another 10 minutes, allowing the flavors to meld.
- Reduce the heat to low and stir in the softened cream cheese until fully incorporated.
- Add the shredded cheddar cheese and crumbled bacon, stirring until the cheese has melted and the soup is creamy.
- Adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with chopped green onions if desired.
Notes
For extra heat, leave some of the jalapeño seeds in the soup.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove.
Consider serving the soup with tortilla chips for added crunch.