Description
Creamy Jalapeño Popper Chicken Soup combines tender shredded chicken, fresh jalapeños, creamy cheeses, and crispy turkey bacon for a rich, savory meal.
Ingredients
Scale
- 1 lb chicken breast or thighs, cooked and shredded: This serves as the foundational protein of the soup, providing essential nutrients and a hearty base.
- 2 tablespoons olive oil: Used for sautéing the vegetables, adding healthy fats and flavor.
- 1 small onion, chopped: Adds depth and sweetness to the soup, enhancing the overall flavor.
- 4–5 fresh jalapeños, seeded and finely chopped: These bring a spicy kick; feel free to adjust the amount according to your heat preference.
- 3 cloves garlic, minced: Offers aromatic qualities and boosts flavor.
- 4 cups chicken broth: Acts as the soup base, providing moisture and savory goodness.
- 8 oz cream cheese, softened: Delivers a rich, creamy texture that binds the soup together.
- 1 cup cheddar cheese, shredded: Adds sharp, cheesy flavor and creaminess.
- 1/2 cup heavy cream or half-and-half: Further enriches the soup, making it indulgently creamy.
- 1/2 cup cooked turkey bacon, crumbled: A crunchy topping that adds a savory element to balance the creaminess.
- Seasonings: Smoked paprika, cumin (optional), salt, and pepper enhance the depth of flavor. Feel free to customize the spices based on your taste preferences.
- Fresh cilantro for garnish (optional): Adds a refreshing touch and a pop of color to the final dish.
Instructions
- Cook the chicken: Start by shredding 1 lb of cooked chicken breast or thighs. Set it aside once it’s properly shredded.
- Sauté the veggies: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 small chopped onion and sauté until it becomes soft and translucent, which should take about 3-4 minutes. Next, add 4-5 finely chopped jalapeños and 3 minced garlic cloves, stirring them together until fragrant, about another 2-3 minutes.
- Add the broth: Pour in 4 cups of chicken broth and bring the mixture to a gentle simmer. Allow it to cook for 5-7 minutes to let the flavors meld.
- Cream it up: Lower the heat and stir in 8 oz of softened cream cheese and 1/2 cup of heavy cream or half-and-half, mixing until melted and the mixture is smooth and creamy.
- Mix in the chicken and cheese: Add the shredded chicken to the pot and 1 cup of shredded cheddar cheese. Stir until everything is combined, and the cheese has melted into the soup.
- Season to taste: Season the soup with smoked paprika, cumin (if using), salt, and pepper. Adjust the spice levels by adding more jalapeños if desired.
- Bacon time: Stir in 1/2 cup of crumbled cooked turkey bacon. Reserve some for garnishing at the end.
- Serve it: Ladle the soup into bowls, garnish with fresh cilantro for those who desire it, and enjoy the creamy, spicy goodness!