Spicy Creamy Chicken Soup with Jalapeños, Bacon, and Cheddar Recipe

Introduction

This creamy chicken soup combines tender chicken, a touch of spice from jalapeños, and rich cheeses for a comforting meal. It’s perfect for cozy evenings when you want something hearty and flavorful.

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
• ½ cup crumbled bacon (optional for added flavor)
• Fresh cilantro for garnish

Instructions

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

Tips & Variations

• Adjust the number of jalapeños or remove seeds completely to control the spice level.
• For a lighter soup, substitute half the heavy cream with low-fat milk.
• Add corn or black beans for extra texture and flavor.
• Use smoked paprika for a deeper smoky taste.
• Omit bacon for a vegetarian-friendly version and use vegetable broth instead of chicken broth.

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 occasionally to prevent the cheese from separating. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well and add extra richness. Adjust cooking time slightly if needed until the chicken is fully cooked.

Is this soup very spicy?

The heat comes from the jalapeños, which you can adjust by using fewer peppers or removing all seeds. The spices enhance the flavor without overpowering heat, making it suitable for most palates.

Spicy Creamy Chicken Soup with Jalapeños, Bacon, and Cheddar Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This creamy and flavorful Chicken Soup combines tender shredded chicken with a spicy kick from jalapeños and a rich blend of cream cheese and cheddar. Enhanced with cumin and paprika, and optionally topped with crispy bacon and fresh cilantro, it makes a comforting and satisfying meal perfect for chilly days or when you need a warming bowl of deliciousness.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 large jalapeños, seeds removed and diced (adjust based on spice preference)
• 1 pound boneless, skinless chicken breasts
• 4 cups chicken broth

Dairy & Cheese

• 1 cup heavy cream (can substitute half with low-fat milk for a lighter version)
• 1 cup cream cheese, softened
• 1 cup shredded cheddar cheese

Spices & Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Optional Toppings

• ½ cup crumbled bacon (optional for added flavor)
• Fresh cilantro for garnish

Instructions

1. Sauté Aromatics: 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 and translucent, which helps develop the base flavor for the soup.
2. Add Garlic and Jalapeños: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes to release their fragrant and spicy notes without overcooking.
3. Cook Chicken: Add the boneless, skinless chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 15 minutes or until the chicken is fully cooked and tender.
4. Shred Chicken: Remove the cooked chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken back into the soup pot.
5. Add Cream and Seasonings: Stir in the heavy cream along with ground cumin, paprika, and salt and pepper to taste. This step adds creaminess and layers of warm, smoky flavors.
6. Incorporate Cream Cheese: Add the softened cream cheese into the pot, stirring continuously until it melts completely into the soup creating a smooth and rich texture.
7. Mix in Cheddar and Bacon (Optional): Stir in the shredded cheddar cheese until melted. If using, add the crumbled bacon now for an extra savory and smoky element.
8. Simmer and Meld Flavors: Allow the soup to simmer gently for an additional 5 minutes to blend all the flavors together harmoniously.
9. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro to add a fresh and herbaceous finish.

Notes

• You can adjust the level of spiciness by varying the amount of jalapeños or leaving the seeds in for extra heat.
• For a lighter soup, substitute half or all of the heavy cream with low-fat milk, keeping in mind it will be less creamy.
• To make it dairy-free, consider using cream cheese and cheddar cheese alternatives made from nuts or soy, and use coconut milk instead of heavy cream.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
• Adding a squeeze of fresh lime or a dollop of sour cream when serving can enhance the flavors further.

Keywords: chicken soup, creamy chicken soup, spicy chicken soup, jalapeño chicken soup, cheddar cheese chicken soup