Spicy Jalapeño Popper Chicken Soup Recipe
This creamy, cheesy Spicy Jalapeño Popper Chicken Soup is packed with bold flavors, tender shredded chicken, and a spicy kick from jalapeños. Perfect for warming up on a chilly day or satisfying your craving for comfort food!
Ingredients
- - 1 lb boneless skinless chicken breasts
- - 1 medium onion diced
- - 3 cloves garlic minced
- - 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 jalapeños diced; fresh or pickled
- - 1 tsp cumin
- - 1 tsp paprika
- - Salt and pepper to taste
- - Fresh cilantro for garnish
Instructions
- Sauté Aromatics: Heat a splash of 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 minute until fragrant.
- Cook the Chicken: Add the chicken breasts to the pot, followed by the chicken broth and diced tomatoes with green chilies. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the chicken is cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Creamy Ingredients: Stir in the softened cream cheese, shredded cheddar cheese, and milk. Mix until the cheeses are melted and the soup becomes creamy.
- Season the Soup: Add the diced jalapeños, cumin, paprika, salt, and pepper. Stir well and let the soup simmer for another 5-10 minutes to meld the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro. Serve hot and enjoy!
Notes
- Adjust Spice Level: Use fewer jalapeños or mild green chilies for a less spicy soup. Add more jalapeños or red pepper flakes for extra heat.
- Add Toppings: Top the soup with crushed tortilla chips, extra shredded cheese, or a dollop of sour cream for added texture and flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.