Introduction

This Popper Chicken Soup brings all the creamy, spicy flavors of jalapeño poppers into a comforting bowl. It’s rich, cheesy, and packed with tender chicken, making it perfect for a cozy meal any day of the week.

A white bowl filled with creamy yellow soup with a slightly oily surface. The soup has visible chunks of white chicken pieces scattered inside. Bright red crispy bacon bits are layered on top in the center. Slices of fresh green jalapeño peppers with seeds show on the surface, adding color contrast. The soup is sprinkled with chopped fresh green herbs all over, giving a fresh look. The bowl sits on a folded green and gray cloth on a wooden table. Some fresh herbs and sliced jalapeños are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 large jalapeños, seeds removed and diced (Adjust number based on spice preference.)
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream (Can substitute half with low-fat milk for a lighter version.)
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup crumbled bacon (Optional for added flavor.)
Fresh cilantro for garnish

Instructions

Step 1: 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.
Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
Step 3: 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.
Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

Adjust the number of jalapeños or leave seeds in for more heat, or remove completely for a milder soup.
Use half-and-half or milk instead of heavy cream for a lighter texture.
For a smoky flavor, try adding smoked paprika instead of regular paprika.
Add a squeeze of fresh lime juice before serving to brighten the flavors.
Swap the chicken breasts for shredded rotisserie chicken to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring often to prevent the cream cheese and cheddar from separating. You may need to add a splash of broth or milk to loosen the soup during reheating.

How to Serve

A white bowl filled with creamy yellow soup that has a smooth texture, topped with several layers including chunks of white chicken, thin slices of bright green jalapeño peppers, crispy reddish-brown bacon pieces, and scattered green herbs on top. The soup surface is slightly bubbly with visible oil droplets creating a rich look. The bowl sits on a green and gray cloth on a white marbled surface, with some jalapeño slices and green herbs in the background, and a shiny spoon placed next to the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Popper Chicken Soup?

Yes, you can freeze this soup for up to 2 months. To freeze, cool it completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating gently on the stove.

Can I make this soup dairy-free?

To make a dairy-free version, substitute the cream cheese and cheddar with vegan alternatives and use coconut milk or another dairy-free milk instead of heavy cream.