Spicy Creamy Chicken Soup with Jalapeños, Bacon, and Cheddar Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Simmer and Meld Flavors: Allow the soup to simmer gently for an additional 5 minutes to blend all the flavors together harmoniously.
- 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
