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Creamy Jalapeño Popper Chicken Soup
Alyssa

Creamy Jalapeño Popper Chicken Soup

Creamy Jalapeño Popper Chicken Soup combines tender shredded chicken, fresh jalapeños, creamy cheeses, and crispy turkey bacon for a rich, savory meal.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  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!