Description
As a busy mom, I know how challenging it can be to whip up a meal that everyone will love. That’s where my Jalapeño Popper Chicken Soup comes in! This creamy delight combines the comforting flavors of jalapeño poppers with tender chicken, making it a perfect solution for those hectic weeknights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 2 medium jalapeños, seeded and diced
- 1 pound chicken breast, cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cooked bacon, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for 3-4 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and diced jalapeños to the pot, stirring constantly, and cook for an additional 1-2 minutes until fragrant.
- Add the cubed chicken breast to the pot, stirring to combine with the onion, garlic, and jalapeños.
- Cook the chicken for 5-7 minutes, stirring occasionally, until it is no longer pink in the center.
- Pour in the chicken broth and bring the mixture to a simmer.
- Reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
- Stir in the heavy cream, shredded cheddar cheese, and softened cream cheese until the cheeses melt completely and the soup becomes creamy.
- Add the ground cumin, chili powder, paprika, salt, and black pepper, stirring to incorporate all the spices evenly throughout the soup.
- Once everything is well combined, let the soup simmer for another 5 minutes to ensure the flavors are fully blended.
- Stir in the crumbled cooked bacon, fresh cilantro, and sliced green onions, allowing the bacon to heat through and the herbs to release their aroma.
- Taste the soup and adjust seasoning if necessary, adding more salt, pepper, or spices to your preference.
- Serve the soup hot, garnished with extra cilantro and green onions if desired.
Notes
- For a spicier soup, leave some seeds in the jalapeños.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a little extra broth if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg