Description
This creamy, spicy chicken soup combines the flavors of a jalapeño popper with a comforting chicken soup base. Perfect for chilly nights, it’s loaded with tender shredded chicken, crispy bacon, and plenty of gooey melted cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 4 cups cooked, shredded chicken (rotisserie chicken works well)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk (or substitute with half-and-half)
- 1 package (8 oz) cream cheese, softened
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices cooked bacon, crumbled
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Optional toppings: diced green onions, crumbled tortilla chips, extra cheese
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft. Stir in minced garlic and diced jalapeños, cooking for another 2 minutes until fragrant.
- Build the Broth: Pour in the chicken broth and bring it to a gentle simmer. Add the smoked paprika, cumin, garlic powder, and onion powder, stirring to combine.
- Add Chicken and Cream: Stir in the shredded chicken and let it warm through for 5 minutes. Lower the heat and slowly add the heavy cream and milk, mixing well. Be careful not to let the soup boil.
- Incorporate the Cheeses: Gradually add the softened cream cheese, stirring until it melts and creates a smooth base. Add the shredded cheddar and mozzarella cheeses a handful at a time, mixing until fully melted.
- Add Bacon and Adjust Seasoning: Stir in the crumbled bacon and season the soup with salt and pepper to taste. Let the soup simmer gently for another 10 minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and garnish with diced green onions, crumbled tortilla chips, or additional shredded cheese for extra flavor and texture.
Notes
- For less heat, remove all or some of the seeds from the jalapeños.
- Substitute the bacon with turkey bacon for a lighter version.
- If you prefer a thicker soup, reduce the amount of milk or add more cream cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0 g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 125mg