Go Back

Spicy Jalapeño Popper Chicken Soup

A creamy and cheesy soup with a spicy kick, perfect for cozy evenings and sure to please a crowd.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Tex-Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breast Rotisserie chicken can be used for convenience.
  • 4 strips bacon Cooked until crispy and chopped.
  • 1 cup onions, chopped
  • 2 medium jalapeños, chopped Use fresh for zing or jarred if needed.
  • 4 cups chicken broth
  • 8 ounces cream cheese Room temperature for easier melting.
  • 2 cups cheddar cheese, shredded Add more for topping if desired.
Optional Ingredients
  • 1 cup almond milk Substitute for a dairy-free version.

Method
 

Preparation
  1. In a large pot, cook the chopped bacon until crispy, then set aside.
  2. In the same pot, sauté the onions and jalapeños until softened.
Cooking
  1. Add the shredded rotisserie chicken and chicken broth to the pot, stirring gently.
  2. Let the mixture simmer for about 10 minutes to blend the flavors.
  3. Stir in the cream cheese until fully blended.
  4. Gradually add the shredded cheddar cheese, stirring until melted.
  5. Top with reserved bacon and green onions before serving.

Notes

For a smoother consistency, blend half of the soup with an immersion blender. If the soup thickens on day two, stir in a splash of milk or broth when reheating. Serve with crusty bread or tortilla chips for a perfect accompaniment.