This creamy and comforting soup combines all the beloved flavors of a classic appetizer into a hearty, satisfying bowl. It features tender shredded chicken, a rich cheesy broth, and just the right amount of kick from fresh jalapenos.
Perfect for chilly nights, this soup delivers a harmonious balance of spice and creaminess that creates an unforgettable dinner.
Recipe Details
- Flavor: This soup is savory and rich with a distinct kick from the jalapenos and a sharpness from the cheddar cheese.
- Texture: It has a velvety, creamy broth filled with tender chunks of chicken and softened peppers.
- Time: This recipe comes together quickly, with about 15 minutes of prep and 15 minutes of cook time.
- Difficulty: Easy. It involves basic sautéing and whisking, making it accessible for most home cooks.
What You’ll Need
To make this soup, you will need a colorful base of aromatics including onions, celery, and three types of peppers. The creamy consistency is built using flour as a thickener, along with chicken broth, half-and-half, and cream cheese. Finally, cooked chicken and sharp cheddar provide the protein and classic jalapeno popper flavor.
Ingredient Notes
- Jalapeno Peppers – Fresh jalapenos are essential here. Seeding them helps control the heat level, but they still provide that signature pepper flavor.
- Chicken – This recipe uses cooked or rotisserie chicken breast. It is a fantastic way to use up leftovers and saves time on cooking.
- Cream Cheese – Full-fat cream cheese provides the best texture. It is crucial that it is softened to room temperature to ensure it blends smoothly.
- Cheddar Cheese – Sharp cheddar cheese cuts through the creaminess perfectly. Shredding your own cheese from a block usually results in a smoother melt than pre-shredded bags.
- Bell Peppers – A mix of green and red bell peppers adds sweetness and color to balance the heat.
- Flour – All-purpose flour is used to create a roux that thickens the broth slightly.
Add-ins and Substitutions
- Adjust the Spice – If you prefer a milder soup, ensure you remove every seed and membrane from the jalapenos. For extra heat, leave some seeds in or garnish with fresh slices.
- Extra Veggies – You can add corn or diced carrots during the sauté step for added sweetness and texture without changing the cooking method.
- Cream options – If you do not have half-and-half, you can use a mixture of milk and heavy cream, though half-and-half provides the ideal balance of richness.
How to Make Spicy Jalapeno Popper Chicken Soup
- Sauté the vegetables. In a 4 or 5 quart Dutch oven or soup pot, add the diced onions, celery, green and red bell peppers, and chopped jalapenos. Sauté them for about 5 minutes or until the peppers are just tender, stirring occasionally to ensure even cooking.
- Add the thickener. Sprinkle the 1/4 cup of all-purpose flour over the veggies, along with the minced garlic. Stir well. The mixture will become a little thick and pasty; this is normal and forms the base of your soup.
- Add liquids and simmer. Increase the heat to medium-high. Pour in the chicken broth one cup at a time, incorporating each addition completely into the veggie mixture before adding the next. This ensures a smooth consistency. Once the broth is incorporated, add the half-and-half. Let the soup come up to a gentle boil and cook for five minutes to thicken.
- Temper the cream cheese. Place the softened cream cheese chunks in a medium heat-proof bowl. Slowly pour in about 1/2 cup of the hot broth mixture from the pot, whisking vigorously until the cream cheese is smooth and creamy.
- Pro Tip: Do not skip this tempering step! Adding cold cream cheese directly to the hot soup can cause it to curdle or stay lumpy. Whisking it with hot broth first ensures a silky finish.
- Melt the cheeses. Add the smooth cream cheese mixture and the shredded sharp cheddar cheese into the soup pot. Stir continuously until all the cheese has melted into the broth.
- Add chicken and finish. Stir in the cooked shredded chicken. Once the chicken is heated through, remove the pot from the heat.
- Serve. Ladle the soup into bowls and garnish with toppings of your choice, such as sliced jalapenos, crushed croutons, and extra cheese.
Recipe Tips
- Prep ahead: Chop all your vegetables and measure your ingredients before you start cooking. The process moves quickly once the heat is on.
- Don’t burn the garlic: When adding the flour and garlic, stir constantly. Garlic can burn quickly, which would add a bitter taste to the soup.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that can make the soup texture grainy. Grating a block of cheddar yields the smoothest melt.
- Softened Cream Cheese: Ensure your cream cheese is truly at room temperature. If it is cold, it will be very difficult to whisk smooth during the tempering step.
FAQs
- Can I freeze this soup? soups with a lot of dairy, like cream cheese and half-and-half, can sometimes separate or become grainy when thawed and reheated. It is best enjoyed fresh or stored in the fridge.
- Is this soup very spicy? It has a medium kick. The heat largely depends on the jalapenos. If you are sensitive to spice, be very thorough about removing the seeds and white membranes from the peppers.
- Can I use raw chicken? This recipe calls for cooked chicken to keep the cook time short. If you only have raw chicken, you must cook and shred it separately before adding it in step 6.
Serving Suggestions
- Bread: Serve this with a slice of crusty baguette or garlic bread to soak up the creamy broth.
- Salad: A crisp green salad with a vinaigrette dressing cuts through the richness of the cheese and cream.
- Toppings: Customize your bowl with crunchy croutons, extra fresh jalapeno slices, chopped green onions, or even a drizzle of hot sauce.
Make This Recipe in Advance
- Prep: You can chop the onions, celery, and peppers up to 2 days in advance and store them in an airtight container in the refrigerator. You can also shred the cheese and chicken ahead of time.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat gently on the stove over medium-low heat, stirring frequently. Do not let it come to a rolling boil, as high heat can cause the dairy to separate.
Spicy Jalapeno Popper Chicken Soup
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This creamy Spicy Jalapeno Popper Chicken Soup delivers all the comfort of the classic appetizer in a hearty, velvety bowl. Packed with tender shredded chicken, sharp cheddar cheese, and fresh jalapenos, this savory soup offers the perfect balance of rich creaminess and spicy kick. It comes together in just 30 minutes, making it an ideal easy dinner for chilly nights.
Ingredients
- 1/2 sweet or white onion, diced
- 2 ribs celery, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 4 jalapeno peppers, seeded and chopped
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 2 cups shredded cooked chicken breast (or rotisserie chicken)
- 4 ounces cream cheese, cut into chunks and softened to room temperature
- 2 cups shredded sharp cheddar cheese
- Optional garnish: Sliced jalapenos, croutons, extra cheese
Instructions
Sauté the Vegetables
In a 4 or 5-quart Dutch oven or soup pot, add the diced onions, celery, green and red bell peppers, and chopped jalapenos. Sauté them over medium heat for about 5 minutes or until the peppers are just tender, stirring occasionally to ensure even cooking.
Add the Thickener
Sprinkle the 1/4 cup of all-purpose flour over the veggies, along with the minced garlic. Stir well constantly for about 1 minute. The mixture will become a little thick and pasty; this is normal and forms the base of the soup.
Add Liquids and Simmer
Increase the heat to medium-high. Pour in the chicken broth one cup at a time, incorporating each addition completely into the veggie mixture before adding the next to ensure a smooth consistency. Once the broth is incorporated, stir in the half-and-half. Let the soup come up to a gentle boil and cook for 5 minutes to thicken.
Temper the Cream Cheese
Place the softened cream cheese chunks in a medium heat-proof bowl. Slowly pour in about 1/2 cup of the hot broth mixture from the pot, whisking vigorously until the cream cheese is smooth and creamy. This prevents the soup from curdling.
Melt the Cheeses
Pour the smooth cream cheese mixture back into the soup pot. Add the shredded sharp cheddar cheese and stir continuously until all the cheese has melted into the broth.
Add Chicken and Finish
Stir in the cooked shredded chicken. Once the chicken is heated through, remove the pot from the heat.
Serve
Ladle the soup into bowls and garnish with toppings of your choice, such as fresh jalapeno slices, crushed croutons, or green onions.
Notes
Grate Your Own Cheese: Avoid pre-shredded bagged cheese, as it contains anti-caking agents that can cause a grainy texture. Grating a block of sharp cheddar yourself ensures the smoothest melt.
Spice Control: The heat level relies on the jalapenos. For a milder soup, be rigorous about removing all seeds and white membranes. For extra heat, leave some seeds in or garnish with fresh slices.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over medium-low heat to prevent the dairy from separating; freezing is not recommended for this dairy-heavy soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 415
- Sugar: 4g
- Sodium: 780mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 95mg
Keywords: jalapeno popper chicken soup, creamy chicken soup recipe, spicy soup, easy winter dinner, cheesy chicken soup, 30 minute meals
