Smoky Jalapeño Popper Soup with Grilled Chicken

If you’re craving a soup that’s rich, creamy, and packed with a little heat, then this Smoky Jalapeño Popper Soup with Grilled Chicken is about to become your new favorite! Imagine the flavors of a classic jalapeño popper—smoky, creamy, and just spicy enough—turned into a hearty, comforting soup. Add grilled chicken on top for an extra protein boost, and you’ve got a soup that’s as satisfying as it is delicious. Ready for some bold flavors? Let’s dive in! 😍

Why You’ll Love Smoky Jalapeño Popper Soup with Grilled Chicken

• Bold and Smoky: The smoky heat from the jalapeños and the creaminess from the cheese make this soup a crave-worthy dish that’s perfect for those who love a little kick.
• Comfort in a Bowl: This soup is like a warm hug on a cold day. It’s creamy, hearty, and satisfying, with just the right amount of spice to keep you coming back for more.
• Grilled Chicken Goodness: Topped with juicy grilled chicken, this soup becomes a full meal that’s filling, flavorful, and protein-packed.
• Simple Ingredients, Big Flavor: You don’t need a ton of ingredients to create this creamy masterpiece—just some fresh jalapeños, cheese, and chicken make all the difference.
• Easy to Make: A cozy bowl of soup doesn’t have to be complicated! This recipe is straightforward, so you can make it in under 40 minutes.

Ingredients

For the Soup:

• 2 tablespoons olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 4-5 fresh jalapeños, diced (seeds removed for less heat)
• 1 cup cream cheese, softened
• 2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt (to taste)
• 1/4 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste

(Note: Full ingredient measurements are provided in the recipe card below.)

Instructions

1. Grill the Chicken:

Start by preparing the grilled chicken. Drizzle olive oil over the chicken breasts and season with garlic powder, smoked paprika, salt, and pepper. Grill over medium heat for about 6-7 minutes per side or until the chicken is fully cooked and reaches an internal temperature of 165°F (75°C). Once cooked, set the chicken aside to rest before slicing it thinly.

2. Sauté the Veggies:

In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and diced jalapeños and cook for another 2 minutes, stirring occasionally.

3. Make the Soup Base:

Add the softened cream cheese to the pot, stirring until it melts and combines with the onions, garlic, and jalapeños. Pour in the chicken broth and bring to a simmer. Allow it to cook for 5-7 minutes, stirring occasionally.

4. Add Cream and Cheese:

Once the base has simmered, pour in the heavy cream and add both the shredded cheddar and mozzarella cheeses. Stir until the cheese is completely melted, and the soup becomes creamy and smooth. Season with smoked paprika, cumin, salt, and pepper to taste.

5. Simmer and Blend (Optional):

For an extra creamy texture, you can use an immersion blender to blend part of the soup. If you prefer a chunkier soup, feel free to skip this step.

6. Serve and Garnish:

Ladle the soup into bowls and top with the sliced grilled chicken. Garnish with fresh chopped cilantro for a pop of color and a fresh flavor contrast.

Nutrition Facts

Servings: 4
Calories per serving: 450

• Total Fat: 32g
  • Saturated Fat: 14g
  • Trans Fat: 0g
• Cholesterol: 110mg
• Sodium: 750mg
• Total Carbohydrates: 8g
  • Dietary Fiber: 2g
  • Sugars: 3g
• Protein: 34g
• Calcium: 25% DV
• Iron: 6% DV
• Potassium: 10% DV

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

How to Serve Smoky Jalapeño Popper Soup with Grilled Chicken

• With Crusty Bread: Serve with a slice of warm, crusty bread to dip in the creamy soup.
• With a Side Salad: Pair this spicy, creamy soup with a simple green salad or a tangy slaw to balance the heat.
• Top with Extra Cheese: If you love cheese (who doesn’t?), sprinkle some extra cheddar or mozzarella on top for that cheesy goodness.

Additional Tips

• Adjust the Spice Level: If you like it spicier, leave the seeds in the jalapeños or add a pinch of red pepper flakes.
• Make it Vegetarian: Skip the grilled chicken for a vegetarian version. You can add beans or extra veggies for protein.
• Use Rotisserie Chicken: For a quicker version, use store-bought rotisserie chicken for the grilled chicken.
• Freezer-Friendly: This soup freezes well. Just store it in an airtight container for up to 3 months. Reheat gently when ready to serve.

FAQ Section

Q1: Can I use a different type of cheese?
A1: Yes! You can swap the cheddar and mozzarella for other melty cheeses like gouda, Monterey Jack, or pepper jack for an extra kick.

Q2: Can I make this soup ahead of time?
A2: Yes! Make the soup ahead of time and store it in the fridge for up to 3 days. Reheat on the stove over low heat, stirring occasionally.

Q3: Can I use frozen jalapeños instead of fresh?
A3: Yes, frozen jalapeños work great! Just make sure to thaw them before adding to the soup.

Q4: Is this recipe spicy?
A4: It’s moderately spicy! If you’re not a fan of too much heat, you can remove the seeds from the jalapeños or reduce the amount used.

Q5: Can I use a slow cooker for this recipe?
A5: Yes! Sauté the veggies and add the broth and cream cheese to the slow cooker. Cook on low for 3-4 hours, then add the cream, cheese, and grilled chicken just before serving.

Q6: Can I substitute the cream cheese with another ingredient?
A6: If you don’t have cream cheese, you can use mascarpone, sour cream, or even Greek yogurt for a tangy twist.

Q7: How can I make this soup dairy-free?
A7: Use dairy-free cream cheese and plant-based milk or coconut milk instead of heavy cream, and choose a dairy-free cheese.

Q8: Can I add more vegetables to this soup?
A8: Absolutely! Try adding corn, bell peppers, or even spinach for added flavor and texture.

Q9: Can I use leftover chicken for this recipe?
A9: Yes! Leftover chicken, especially rotisserie chicken, is a great time-saver in this soup.

Q10: Can I make this soup spicier?
A10: Yes, you can add extra jalapeños, a few dashes of hot sauce, or some red pepper flakes to amp up the heat.

Conclusion

This Smoky Jalapeño Popper Soup with Grilled Chicken is everything you want in a bowl—creamy, smoky, spicy, and incredibly satisfying. It’s perfect for a cozy dinner on a chilly night or when you just want a hearty soup that delivers big flavor. You’ll love the balance of heat and creaminess, and the grilled chicken adds just the right amount of richness. Give it a try—you won’t be disappointed!

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