Description

This creamy and comforting soup offers a delightful balance of savory chicken, a gentle heat from fresh jalapeños, and a rich, cheesy base. Shredded chicken is suspended in a velvety broth, infused with the distinct flavors of a classic jalapeño popper. Garnished with vibrant green jalapeño slices, fresh herbs, and crispy savory bits, this soup provides a satisfying and flavorful experience. It’s a hearty dish, perfect for a warming meal.

Ingredients

Scale

2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
4 cups chicken broth
2 cups cooked, shredded chicken breast
8 ounces cream cheese, softened
1/2 cup heavy cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
2–3 fresh jalapeños, thinly sliced (plus more for garnish)
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh cilantro or parsley, for garnish
1/4 cup crispy turkey bacon bits, for garnish (optional)

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Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a simmer. Reduce heat to low.
Add the softened cream cheese to the simmering broth, whisking continuously until it is fully melted and smooth.
Stir in the heavy cream, Monterey Jack cheese, cheddar cheese, sliced jalapeños, smoked paprika, and cayenne pepper (if using). Continue to stir until the cheeses are melted and the soup is smooth and creamy.
Add the shredded chicken to the soup and stir to combine. Heat through for 5-7 minutes, ensuring the chicken is warmed and the flavors meld.
Season the soup with salt and freshly ground black pepper to taste.
Ladle the soup into bowls. Garnish each serving with additional fresh jalapeño slices, chopped cilantro or parsley, and crispy turkey bacon bits, if desired.

Notes

For a milder soup, remove the seeds and membranes from the jalapeños before slicing.

To make this soup ahead, prepare it completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to adjust consistency.

Consider using a rotisserie chicken for quick meal preparation.

For a thicker soup, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering soup until desired consistency is reached.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 550 kcal
Fat: 40g
Carbohydrates: 12g
Protein: 35g