Spicy Jalapeno Popper Chicken (Print Version)

Creamy, spicy chicken soup with jalapeños, cheddar, and cream cheese. Ready in 50 minutes.

# What You Need:

→ Meats

01 - 1.5 lbs boneless skinless chicken breasts or thighs

→ Vegetables

02 - 4 jalapeño peppers seeded and chopped
03 - 1 small yellow onion diced
04 - 2 cloves garlic minced
05 - 1 red bell pepper diced
06 - 2 green onions sliced for garnish

→ Dairy

07 - 8 oz cream cheese softened and cubed
08 - 1 cup shredded sharp cheddar cheese
09 - 1 cup heavy cream

→ Liquids

10 - 4 cups low-sodium chicken broth

→ Seasonings

11 - 1 tsp smoked paprika
12 - 1/2 tsp cumin
13 - 1/2 tsp black pepper
14 - 1 tsp salt or to taste

→ Optional Toppings

15 - 4 strips cooked bacon crumbled
16 - Extra shredded cheddar cheese
17 - Sliced jalapeños

# Preparation Steps:

01 - Place chicken in a large pot with chicken broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until fully cooked through.
02 - Remove chicken from pot and shred using two forks. Set aside on a plate.
03 - In the same pot, add onion, garlic, jalapeños, and red bell pepper. Sauté over medium heat for 4–5 minutes until softened.
04 - Return shredded chicken to the pot. Stir in smoked paprika, cumin, black pepper, and salt.
05 - Lower heat and add cubed cream cheese. Stir continuously until completely melted and incorporated.
06 - Stir in shredded cheddar and heavy cream. Add more broth if consistency is too thick.
07 - Simmer on low heat for 10 minutes, stirring occasionally, until soup is creamy and flavors meld together.
08 - Ladle hot soup into bowls. Top with crumbled bacon, extra cheddar, green onions, and additional jalapeños as desired.

# Expert Advice:

01 -
  • Everything you love about jalapeño poppers transformed into something you can eat with a spoon on a Tuesday night
  • The spice level hits that sweet spot where you feel warmth without needing to chug milk
  • It comes together faster than you can order delivery and tastes like you spent all day over the stove
02 -
  • The cream cheese will clump if you add it when the soup is boiling furiously, so lower that heat first
  • Use rotisserie chicken to skip the first step entirely and shave off 20 minutes of cooking time
  • This soup actually tastes better the next day, so don't hesitate to make it ahead
03 -
  • Use a wooden spoon to scrape up any browned bits from the bottom after sautéing the vegetables
  • Grate your own cheese instead of buying pre shredded for the smoothest melting experience

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