Spicy Jalapeño Popper Chicken (Print Version)
Creamy chicken soup with jalapeños, cheddar, and bacon—comforting, bold flavors for a cozy meal.
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
3 cloves garlic, minced
04 -
2 large jalapeños, seeds removed and diced
05 -
1 pound boneless, skinless chicken breasts
06 -
4 cups chicken broth
07 -
1 cup heavy cream
08 -
1 teaspoon ground cumin
09 -
1 teaspoon paprika
10 -
Salt and pepper to taste
11 -
1 cup cream cheese, softened
12 -
1 cup shredded cheddar cheese
13 -
½ cup crumbled bacon
14 -
Fresh cilantro for garnish
# Directions:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
02 -
Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
03 -
Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
04 -
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
05 -
Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
06 -
Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy. Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
07 -
Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together. Serve hot, garnished with fresh cilantro.
# Notes:
01 -
Adjust the number of jalapeños based on your spice preference.
02 -
This soup can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.
03 -
For a lighter version, you can substitute half of the heavy cream with low-fat milk.
04 -
Pairs well with crusty bread or tortilla chips for added crunch.