Creamy Jalapeño Popper Chicken Soup
Ingredients
- 1 lbchicken breast or thighs (cooked and shredded: This serves as the foundational protein of the soup, providing essential nutrients and a hearty base.)
- 2 tablespoonsolive oil: Used for sautéing the vegetables (adding healthy fats and flavor.)
- 1small onion (chopped: Adds depth and sweetness to the soup, enhancing the overall flavor.)
- 4-5fresh jalapeños (seeded and finely chopped: These bring a spicy kick; feel free to adjust the amount according to your heat preference.)
- 3 clovesgarlic (minced: Offers aromatic qualities and boosts flavor.)
- 4 cupschicken broth: Acts as the soup base (providing moisture and savory goodness.)
- 8 ozcream cheese (softened: Delivers a rich, creamy texture that binds the soup together.)
- 1 cupcheddar cheese (shredded: Adds sharp, cheesy flavor and creaminess.)
- 1/2 cupheavy cream or half-and-half: Further enriches the soup (making it indulgently creamy.)
- 1/2 cupcooked 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
- 1
Cook the chicken: Start by shredding 1 lb of cooked chicken breast or thighs. Set it aside once it’s properly shredded.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
Bacon time: Stir in 1/2 cup of crumbled cooked turkey bacon. Reserve some for garnishing at the end.
- 8
Serve it: Ladle the soup into bowls, garnish with fresh cilantro for those who desire it, and enjoy the creamy, spicy goodness!