Description
A creamy, cheesy chicken soup inspired by jalapeno poppers, featuring smoky bacon, tender chicken, and a punch of heat. Perfect for cold nights and busy weeknights, this comforting soup is a crowd-pleaser with customizable spice levels.
Ingredients
Scale
- 2 tablespoons olive oil (or butter)
- 1 medium yellow onion, diced
- 3–4 fresh jalapenos, seeded and minced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- Salt and pepper, to taste
- 4 cups low-sodium chicken broth
- 1 cup whole milk (or half-and-half)
- 8 ounces cream cheese, softened and cubed
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 6 slices bacon, cooked crisp and crumbled
- 2 green onions, sliced thin
- Fresh cilantro or parsley, chopped (optional)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper, to taste
Instructions
- Dice onion, jalapenos (remove seeds for milder soup), bell pepper, and garlic. Cut chicken into 1-inch cubes. Shred cheeses and cube cream cheese.
- In a small frying pan over medium heat, cook bacon until crisp (about 8 minutes). Drain on paper towels and crumble. Alternatively, bake bacon at 400°F for 15 minutes.
- Heat olive oil in a large soup pot over medium heat. Add onion, jalapenos, and bell pepper. Sauté 3-4 minutes until softened and fragrant. Add garlic, stir for 1 minute.
- Add chicken pieces, smoked paprika, cumin, chili powder, salt, and pepper. Sauté until chicken is just cooked on the outside, about 4 minutes.
- Stir in chicken broth and milk. Scrape any bits off the bottom of the pot for extra flavor. Bring mixture to a gentle simmer.
- Lower heat. Add cream cheese cubes. Whisk gently until melted and smooth.
- Add shredded cheddar and mozzarella, whisking until fully melted. Simmer soup for 10-12 minutes, stirring occasionally, until chicken is cooked through and soup thickens slightly.
- Taste soup for seasoning. Add more salt, pepper, or jalapeno if desired.
- Ladle soup into bowls. Top with crumbled bacon, sliced green onions, and cilantro or parsley.
Notes
For less spice, remove all jalapeno seeds; for more, leave some in or add hot sauce. Add extra broth or milk if soup thickens upon reheating. For dairy-free, use coconut milk and dairy-free cheese. For vegetarian, substitute chickpeas and veggie broth. Top with bacon just before serving to keep it crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups (about 350ml)
- Calories: 400
- Sugar: 5
- Sodium: 900
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 12
- Fiber: 2
- Protein: 30
Keywords: jalapeno popper soup, chicken soup, spicy soup, comfort food, easy dinner, creamy soup, bacon, cheddar, weeknight meal, gluten-free