Description
Jalapeno Popper Soup transforms your favorite spicy appetizer into a hearty, creamy soup packed with bacon, cream cheese, jalapenos, and shredded chicken. Cozy, flavorful, and easy to prepare in one pot, it’s a bold comfort meal that satisfies cravings and warms the soul.
Ingredients
-
8 oz bacon, diced
-
4–6 jalapenos, chopped (remove seeds for less heat)
-
½ cup chopped red or green bell peppers
-
½ cup chopped white onion
-
3 garlic cloves, minced
-
¼ cup all-purpose flour
-
¼ tsp paprika
-
1 tsp cumin
-
1 tsp kosher salt
-
½ tsp black pepper
-
4 cups low-sodium chicken broth
-
8 oz cream cheese, cubed
-
1 cup half and half
-
2 cups shredded cooked chicken
Optional Toppings:
-
Shredded cheddar cheese
-
Chopped green onions
-
Sliced jalapeno
-
Crumbled bacon
Instructions
-
In a Dutch oven, cook diced bacon over medium heat until crispy (about 10 minutes). Remove with a slotted spoon and set aside.
-
Discard all but 2 tbsp of bacon grease. Sauté jalapenos, bell peppers, and onions for 5–6 minutes until soft.
-
Add garlic, flour, paprika, cumin, salt, and pepper. Stir and cook for 1 minute.
-
Pour in chicken broth and bring to a boil. Lower heat and stir in cream cheese until melted.
-
Add half and half and shredded chicken. Simmer for 10 minutes.
-
Serve hot with desired toppings.
Notes
Control spice by adjusting jalapeno quantity and removing seeds.
A deep saucepan can replace a Dutch oven.
Stir cream cheese gradually for smooth texture.
Rotisserie chicken saves time.
For thicker soup, simmer uncovered a bit longer.
To freeze: skip half and half, then add after reheating.
Store leftovers in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American