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To create a delicious Jalapeño Popper Chicken Soup, you need simple yet flavorful ingredients. Here’s what you’ll need: - 1 lb boneless, skinless chicken breasts, diced - 1 tablespoon olive oil - 1 small onion, diced - 2 cloves garlic, minced - 1-2 jalapeños, seeded and minced (adjust for spiciness) - 4 cups chicken broth - 1 cup cream cheese, softened - 1 cup shredded sharp cheddar cheese - 1 cup corn (fresh or frozen) - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, chopped (for garnish) - Optional: Crushed tortilla chips and extra cheese for topping Each ingredient plays a key role in creating the rich, creamy texture and spicy kick of this soup. The chicken provides protein, while cream cheese and cheddar cheese add creaminess. Jalapeños bring heat, and smoked paprika offers a nice, smoky flavor. Corn adds a touch of sweetness that balances all the savory notes. With these ingredients on hand, you’re ready to cook a warm and inviting meal that everyone will love! {{ingredient_image_1}} 1. Heat a large pot over medium heat. Add one tablespoon of olive oil. 2. Dice one small onion and add it to the pot. Sauté for about 3 to 4 minutes until it’s translucent. 3. Mince two cloves of garlic and one or two jalapeños. If you want less heat, make sure to seed them. 4. Stir in the garlic and jalapeños. Cook for another 2 minutes until you can smell them. 5. Dice one pound of boneless, skinless chicken breasts. Add the chicken to the pot. Cook for 5 to 6 minutes until it’s no longer pink. 1. Pour in four cups of chicken broth. Bring the mixture to a simmer. Let it cook for about 15 minutes. 2. Lower the heat. Add one cup of softened cream cheese. Stir until it melts and mixes well. 3. Add one cup of shredded sharp cheddar cheese and one cup of corn. Sprinkle in one teaspoon of smoked paprika. Stir until the soup is smooth. 1. Taste the soup. Add salt and pepper as needed for flavor. 2. Simmer for an extra 5 to 10 minutes so all the flavors blend. 3. Ladle the soup into bowls. Garnish with chopped fresh cilantro and crushed tortilla chips. Add more cheese on top if you like. - Ensuring the chicken is fully cooked Cook the diced chicken until it is no longer pink. This usually takes about 5-6 minutes. Use a meat thermometer if you want to be sure. The chicken should reach an internal temperature of 165°F. - Adjusting spice levels If you want less heat, use one jalapeño or remove the seeds. For more spice, add an extra jalapeño or use a dash of cayenne pepper. Taste as you go to find the right balance for you. - Best sides to pair with Jalapeño Popper Chicken Soup This soup goes well with crispy tortilla chips or fresh bread. You can also serve it with a simple salad for a light meal. - Presentation ideas Serve the soup in deep bowls. Sprinkle fresh cilantro on top for color. Add crushed tortilla chips and a bit of extra cheese for a fun touch. This makes your dish look great and adds extra flavor. Pro Tips Adjust the Spice Level: If you prefer a milder soup, make sure to seed and remove the membranes from the jalapeños. Alternatively, you can add more jalapeños for extra heat. Make It Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the refrigerator. Just reheat and enjoy. Cheese Variations: Try using different types of cheese like pepper jack for a bit of spice or mozzarella for a milder flavor. Each will give the soup a unique twist! Garnish Ideas: Don't skip the toppings! Crushed tortilla chips add great texture, and a dollop of sour cream or avocado can enhance the creaminess of the soup. {{image_2}} You can switch proteins in this soup. Use ground turkey instead of chicken for a lighter option. For a plant-based choice, try beans. Black beans or chickpeas work well and add texture. If you want a dairy-free version, use a vegan cream cheese. These options give you choice while keeping the soup creamy and rich. You can also use coconut milk for a unique flavor twist. You can play with flavors in this soup. Adding spices like cumin or chili powder boosts the taste. If you want more heat, add more jalapeños. You can use the seeds for extra spice. Consider adding vegetables like bell peppers or corn for added nutrition and flavor. Carrots or zucchini are great choices. These tweaks make the soup your own while keeping it delicious. To store your leftover Jalapeño Popper Chicken Soup, let it cool first. This helps prevent condensation. Use an airtight container for best results. Glass containers work great, as they do not stain. If you use plastic, ensure it's BPA-free. You can store the soup in the fridge for up to four days. If you want to keep it longer, consider freezing it. Place it in a freezer-safe container, leaving some space for expansion. This soup freezes well and can last for about three months. To reheat the soup, you have a few good options. The stovetop is my favorite method. Just pour the soup into a pot and heat it over low to medium heat. Stir it often to keep it smooth. You can also use a microwave. Pour the soup into a microwave-safe bowl. Heat it in intervals of one minute. Stir in between to keep the heat even. To maintain the texture and flavor, avoid boiling it. High heat can change the creamy texture. If it seems thick, add a splash of chicken broth or water to loosen it. Enjoy your warm, comforting soup! Can I freeze Jalapeño Popper Chicken Soup? Yes, you can freeze this soup. Just let it cool first. Pour it into airtight containers. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge. Then, reheat on the stove or microwave. How long does the soup last in the fridge? This soup stays fresh for about three to four days in the fridge. Store it in a sealed container. If you see any signs of spoilage, toss it out. What can I substitute for chicken broth? You can use vegetable broth instead of chicken broth. This swap keeps the flavor great. If you want a richer taste, consider using homemade broth. Water can work too, but it may be less flavorful. How can I make it vegetarian? To make this soup vegetarian, replace the chicken with beans or lentils. Use vegetable broth instead of chicken broth. Cream cheese can be swapped for a plant-based version. This way, you still get a creamy soup. Can I use a slow cooker for this recipe? Yes, a slow cooker works well. Start by sautéing onions and garlic in a pan. Then, add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. This method brings out all the flavors. Tips for making it in an Instant Pot To make this soup in an Instant Pot, use the sauté function for the first steps. After adding all ingredients, seal the lid and cook on high pressure for about 10 minutes. Allow it to naturally release pressure for 10 minutes before opening. We explored making Jalapeño Popper Chicken Soup, from fresh ingredients to final touches. You learned to sauté, simmer, and add flavors to create a delicious dish. Remember to experiment with ingredients and spice levels to suit your taste. Storing leftovers properly helps you enjoy the soup later. With these tips, you can make this comforting meal again and again. Enjoy your cooking journey and share this tasty recipe with friends and family!

Jalapeño Popper Chicken Soup

A creamy and spicy chicken soup inspired by jalapeño poppers.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 to 2 jalapeños, seeded and minced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 cup shredded sharp cheddar cheese
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • for garnish fresh cilantro, chopped
  • optional crushed tortilla chips and extra cheese for topping

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
  • Stir in the minced garlic and jalapeños, cooking for another 2 minutes until fragrant.
  • Add the diced chicken to the pot and cook until it's no longer pink, about 5-6 minutes.
  • Pour in the chicken broth and bring to a simmer. Allow it to cook for about 15 minutes.
  • Lower the heat and add the softened cream cheese, stirring until it melts and forms a creamy consistency.
  • Add the shredded cheddar cheese and corn, then sprinkle in the smoked paprika. Stir until the cheese has melted completely, and the soup is velvety smooth.
  • Taste and add salt and pepper as needed. Simmer for an additional 5-10 minutes to allow the flavors to meld.
  • Once ready, ladle the soup into bowls and garnish with chopped cilantro, crushed tortilla chips, and an extra sprinkle of cheese, if desired.

Notes

Adjust the number of jalapeños for desired spiciness.
Keyword chicken, creamy, jalapeño, soup