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Spicy Jalapeño Popper Chicken Soup is the perfect comfort food for those who love a little heat in their meals. Inspired by the classic jalapeño popper appetizer, this soup combines creamy textures with the delightful spice of jalapeños and the savory goodness of chicken. It’s an easy-to-make recipe that not only warms you up on chilly days but also satisfies your cravings for bold flavors. Whether you’re hosting a cozy dinner party or simply enjoying a weeknight meal, this soup will surely impress!
2 cups cooked chicken, shredded (rotisserie chicken works great)
4 cups chicken broth
1 can (10 oz) diced tomatoes with green chilies
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk
1 cup fresh jalapeños, chopped (remove seeds for less heat)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: extra cheese, crushed tortilla chips, sour cream
Preparation
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 2: Add Chicken and Broth
Add the shredded chicken to the pot, mixing well with the onions and garlic. Pour in the chicken broth and add the diced tomatoes with green chilies. Stir to combine and bring to a simmer.
Step 3: Incorporate Cream Cheese
Reduce the heat to low and add the softened cream cheese to the pot. Stir until the cream cheese is completely melted and incorporated into the soup.
Step 4: Add Jalapeños and Spices
Add the chopped jalapeños, chili powder, and cumin to the pot. Mix well, and let the soup simmer for another 10-15 minutes. Adjust the seasoning with salt and pepper as needed.
Step 5: Final Touches
Stir in the shredded cheddar cheese and milk, allowing the cheese to melt and the soup to become creamy. Let it cook for an additional 5 minutes, stirring occasionally.
Variation
Vegetarian Version: Substitute chicken with black beans or chickpeas and use vegetable broth.
Extra Spicy: Add more jalapeños or a dash of hot sauce to the soup for an extra kick.
Cheesy Delight: Use a blend of cheeses like Monterey Jack or Pepper Jack for varied flavors.
Cooking Note
For a thicker soup, you can blend a portion of it in a blender and return it to the pot. This adds creaminess without losing the chunky texture of the chicken and vegetables.
Serving Suggestions
Serve the Spicy Jalapeño Popper Chicken Soup with warm crusty bread or tortilla chips on the side. Garnish with fresh cilantro and additional cheese for a delightful presentation.
Tips
Make Ahead: This soup can be made in advance and stored in the refrigerator for up to three days. Reheat gently on the stove.
Freezing: Allow the soup to cool completely before freezing in airtight containers. It can be frozen for up to three months. Thaw in the refrigerator overnight before reheating.
Garnish: Customize your toppings with avocado slices, green onions, or a dollop of sour cream to balance the spiciness.
Prep Time
15 minutes
Cooking Time
30 minutes
Total Time
45 minutes
Nutritional Information
Calories: Approximately 350 per serving
Protein: 25g
Sodium: 800mg
FAQs
Can I use frozen chicken? Yes, you can use frozen chicken. Just ensure it’s fully cooked before adding it to the soup.
What if I don’t have cream cheese? You can substitute with sour cream or heavy cream for a similar creamy texture.
How spicy is this soup? The spice level can be adjusted by removing the seeds from the jalapeños or using fewer jalapeños in the recipe.
Conclusion
Spicy Jalapeño Popper Chicken Soup is a delightful blend of flavors and textures that brings warmth and comfort to any meal. Its creamy consistency and spicy kick make it a favorite for both family dinners and gatherings. With simple ingredients and easy preparation, this soup is sure to become a staple in your recipe collection. Enjoy it as a cozy treat or as an impressive dish for guests!
Spicy Jalapeño Popper Chicken Soup
Author:Imili Johnson
Total Time:45 minutes
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 cups cooked chicken, shredded (rotisserie chicken works great)
4 cups chicken broth
1 can (10 oz) diced tomatoes with green chilies
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk
1 cup fresh jalapeños, chopped (remove seeds for less heat)
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Optional toppings: extra cheese, crushed tortilla chips, sour cream
Instructions
Step 1: Sauté Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 2: Add Chicken and Broth
Add the shredded chicken to the pot, mixing well with the onions and garlic. Pour in the chicken broth and add the diced tomatoes with green chilies. Stir to combine and bring to a simmer.
Step 3: Incorporate Cream Cheese
Reduce the heat to low and add the softened cream cheese to the pot. Stir until the cream cheese is completely melted and incorporated into the soup.
Step 4: Add Jalapeños and Spices
Add the chopped jalapeños, chili powder, and cumin to the pot. Mix well, and let the soup simmer for another 10-15 minutes. Adjust the seasoning with salt and pepper as needed.
Step 5: Final Touches
Stir in the shredded cheddar cheese and milk, allowing the cheese to melt and the soup to become creamy. Let it cook for an additional 5 minutes, stirring occasionally.
