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A bowl of spicy jalapeno popper chicken soup topped with sour cream, shredded cheddar, and sliced jalapenos

Spicy Jalapeno Popper Chicken Soup

A creamy, bold soup loaded with shredded chicken, crispy bacon, jalapenos, cream cheese, and cheddar. All the flavors of jalapeno poppers in one comforting bowl, ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 3 cups chicken broth low-sodium recommended
  • 1 cup heavy cream
  • 2 cups shredded cooked chicken rotisserie works great
  • 1 cup shredded sharp cheddar cheese divided
  • 4 slices bacon cooked and crumbled
  • 2-3 fresh jalapenos seeded and diced, adjust to taste
  • 4 oz cream cheese softened (remove from fridge 30 minutes early)
  • 1 tsp cumin
  • 0.5 tsp smoked paprika
  • salt and black pepper to taste

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Wooden spoon
  • Ladle

Method
 

  1. Melt butter in a large pot or Dutch oven over medium heat. Add diced onion and cook, stirring occasionally, until softened, about 5 to 7 minutes. Add minced garlic and stir for 1 minute until fragrant. Do not let the garlic brown.
  2. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture looks like a thick paste and smells slightly nutty.
  3. Gradually whisk in the chicken broth a little at a time to avoid lumps. Bring to a gentle simmer over medium heat and cook for about 5 minutes, stirring occasionally, until visibly thickened.
  4. Reduce heat to medium-low. Stir in heavy cream, shredded chicken, 1/2 cup of the cheddar, crumbled bacon, diced jalapenos, and softened cream cheese. Stir gently and allow the cream cheese to fully melt into the soup.
  5. Add cumin, smoked paprika, salt, and black pepper. Taste and adjust seasoning. Simmer on medium-low for 10 to 15 minutes, stirring occasionally, until soup has thickened and flavors have melded. Add a splash of broth if it gets too thick.
  6. Stir in the remaining 1/2 cup of cheddar until fully melted. Ladle into bowls and top with sour cream, extra cheese, sliced jalapenos, and crumbled bacon.

Notes

For milder heat: remove all jalapeno seeds and membranes or use just one pepper. Use rotisserie chicken to cut prep time significantly. When reheating, use medium-low heat and do not boil or the cream may break. Add a splash of broth or cream to loosen if soup has thickened in the fridge. Tastes even better the next day.