Jalapeno Popper Chicken Soup

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Author: Amelia
Published:
Delicious bowl of Jalapeno Popper Chicken Soup garnished with jalapenos and cheese

why make this recipe

Jalapeno Popper Chicken Soup is a perfect dish for those who enjoy a bit of heat and creaminess in their meals. This soup combines the flavors of jalapeno poppers with tender chicken and savory broth. It’s quick to prepare and makes for a hearty meal that is both comforting and satisfying. Whether you need a warm lunch or a cozy dinner, this soup is sure to please everyone at the table. Plus, it uses simple ingredients that are commonly found in your kitchen.

how to make Jalapeno Popper Chicken Soup

Ingredients:

  • 1 pound chicken breast, cooked and shredded
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup diced jalapenos (fresh or pickled)
  • 1 cup corn (frozen or canned)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Green onions, for garnish

Directions:

  1. In a large pot, sauté the onion and garlic until fragrant.
  2. Add the chicken broth and bring to a simmer.
  3. Stir in the shredded chicken, corn, diced jalapenos, and cream cheese.
  4. Cook until the cream cheese is melted and incorporated into the soup.
  5. Add the cheddar cheese and cumin, stirring until melted.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with green onions.

how to serve Jalapeno Popper Chicken Soup

Serve Jalapeno Popper Chicken Soup hot in a bowl. The soup pairs well with crusty bread or tortilla chips for dipping. You can also top each serving with additional jalapenos or cheese for extra flavor and texture. Garnishing with fresh green onions adds a lovely pop of color and a slight crunch.

how to store Jalapeno Popper Chicken Soup

To store Jalapeno Popper Chicken Soup, let it cool to room temperature. Then, place it in an airtight container and store it in the refrigerator. The soup can be kept for up to 3-4 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. Reheat it on the stovetop or in the microwave before serving.

tips to make Jalapeno Popper Chicken Soup

  • You can use rotisserie chicken to save time on cooking the chicken.
  • Adjust the amount of jalapenos based on your spice preference; use more for extra heat or less for a milder soup.
  • Mixing in some cream or additional broth can make the soup creamier or thinner, depending on your liking.
  • Try adding other vegetables like bell peppers or spinach for added nutrition.

variation

You can switch up the cheeses by using pepper jack for a spicier flavor. For a lighter version, substitute the cream cheese with Greek yogurt. If you enjoy more texture, consider adding crunchy toppings like tortilla strips or crumbled bacon.

FAQs

Can I use canned chicken for this recipe?
Yes, canned chicken can be used. Just make sure to drain it before adding it to the soup.

Is this soup gluten-free?
Yes, as long as the chicken broth is gluten-free, this soup can be suitable for those avoiding gluten.

Can I make this soup in advance?
Absolutely! This soup is great for meal prep, and the flavors even improve after sitting in the fridge for a day. Just reheat before serving.

Print
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Jalapeno Popper Chicken Soup

  • Author: bennacer-blogbrandinggmail-com
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten-Free

Description

A creamy and spicy soup that combines the flavors of jalapeno poppers with tender chicken.


Ingredients

Scale
  • 1 pound chicken breast, cooked and shredded
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup diced jalapenos (fresh or pickled)
  • 1 cup corn (frozen or canned)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Green onions, for garnish

Instructions

  1. Sauté the onion and garlic until fragrant.
  2. Add the chicken broth and bring to a simmer.
  3. Stir in the shredded chicken, corn, diced jalapenos, and cream cheese.
  4. Cook until the cream cheese is melted and incorporated into the soup.
  5. Add the cheddar cheese and cumin, stirring until melted.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with green onions.

Notes

Pairs well with crusty bread or tortilla chips for dipping. Adjust jalapeno amount for spice preference.


Nutrition

  • Serving Size: 1 bowl
  • Calories: 400
  • Sugar: 4g
  • Sodium: 800mg
  • Fat: 22g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 80mg
Hi, I’m Amelia!

The food lover behind Dishlio.com! If you believe that every meal tells a story and that the best moments are shared around the table, then you’re in the right place.

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