Description
A creamy, spicy, and flavorful soup inspired by jalapeño poppers — loaded with tender chicken, cream cheese, crispy bacon, and jalapeños for a bold, comforting dish with a kick.
Ingredients
- 1 tablespoon olive oil
- 6 slices bacon, chopped
- 1 small onion, diced
- 3–4 jalapeños, seeded and diced (leave some seeds for extra heat)
- 3 cloves garlic, minced
- 1 ½ pounds boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon cumin
- 2 tablespoons chopped fresh cilantro (optional)
- Extra cheddar, jalapeño slices, and bacon bits for garnish
Instructions
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Add olive oil, onion, and jalapeños to the pot. Sauté for 3–4 minutes until softened.
- Add minced garlic and cook for 1 more minute.
- Place chicken breasts in the pot and pour in chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot.
- Reduce heat to low. Add cream cheese, cheddar cheese, heavy cream, paprika, cumin, salt, and pepper. Stir until melted and smooth.
- Simmer for another 5–10 minutes to let the flavors blend.
- Stir in crispy bacon (reserve some for topping) and chopped cilantro if desired.
- Serve warm, garnished with extra cheddar, bacon bits, and jalapeño slices.
Notes
- For extra spice, leave some jalapeño seeds or add a pinch of cayenne pepper.
- Use rotisserie chicken to save time.
- Light cream or milk can replace heavy cream for a lighter version.
- This soup thickens as it cools — add extra broth to thin if reheating.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American