Description
Creamy Spicy Jalapeño Popper Chicken Soup You’ll Love
Ingredients
Scale
- 2 tablespoons Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 2 large Jalapeños, diced
- 1 pound Boneless Skinless Chicken Breasts
- 4 cups Chicken Broth
- 1 cup Heavy Cream
- 1 teaspoon Ground Cumin
- 1 teaspoon Paprika
- Salt and Pepper
- 1 cup Cream Cheese, softened
- 1 cup Shredded Cheddar Cheese
- 0.5 cup Crumbled Bacon
- Fresh Cilantro
Instructions
- Heat olive oil in a large pot over medium heat. Sauté diced onion for about 5 minutes until softened.
- Add minced garlic and diced jalapeños. Cook for an additional 2 minutes until fragrant.
- Introduce chicken breasts and chicken broth to the pot. Bring to a gentle boil, then reduce heat and simmer for about 15 minutes.
- Remove chicken and shred it using forks. Return shredded chicken to the pot, mixing well.
- Stir in the heavy cream, cumin, paprika, and season with salt and pepper to taste.
- Add softened cream cheese, mixing until fully incorporated, then add shredded cheddar cheese and stir until melted.
- If using bacon, mix it in now and let the soup simmer for an additional 5 minutes.
- Serve hot, garnished with fresh cilantro for a pop of color.
Notes
- This soup is perfect for chilly nights.
- Customize the heat by adjusting the number of jalapeños.
- Use pre-cooked chicken for a quicker meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 100 mg