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Jalapeño popper chicken soup with shredded chicken, cheddar, jalapeños, and cilantro

Jalapeño Popper Chicken Soup with Shredded Chicken

Jalapeño Popper Chicken Soup is a creamy, hearty soup with tender shredded chicken, rich cheese, and a mild jalapeño kick. It is an easy, comforting choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large jalapeños, seeds removed and diced
  • 1 pound (454 g) boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper, to taste
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled bacon, optional
  • Fresh cilantro, for garnish

Method
 

Cooking
  1. Warm the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
  3. Add the garlic and jalapeños, then cook for 2 minutes.
  4. Place the chicken breasts in the pot and pour in the chicken broth. Bring to a boil, then lower the heat and simmer for 15 minutes, until the chicken reaches 165°F / 74°C internally.
  5. Transfer the cooked chicken to a plate, shred it with two forks, and return it to the pot.
  6. Pour in the heavy cream and add the cumin and paprika. Season with salt and black pepper.
  7. Add the softened cream cheese and stir until it has completely blended into the soup.
  8. Mix in the shredded cheddar until melted and smooth, then stir in the crumbled bacon if using.
  9. Continue simmering for 5 minutes so the ingredients combine.
  10. Ladle the soup into bowls, serve hot, and finish with fresh cilantro.

Notes

For more heat, leave some jalapeño seeds in when dicing the peppers.