If you love a good bowl of comfort food with a spicy kick, you are absolutely going to adore this Jalapeno Popper Chicken Soup Recipe. It perfectly blends the creamy, cheesy goodness you expect from jalapeno poppers with tender chicken and a medley of fresh veggies, all simmered in a rich broth that warms you up from the inside out. This soup is a fantastic way to spice up your dinner routine, offering layers of flavor that feel both indulgent and satisfying. Trust me, once you try this Jalapeno Popper Chicken Soup Recipe, it’s going to become a staple in your recipe collection.

Jalapeno Popper Chicken Soup Recipe - Recipe Image

Ingredients You’ll Need

The ingredients for this recipe are wonderfully straightforward yet pack a punch, bringing together textures and flavors that make this soup unforgettable. Each one plays an essential role, from the smoky crunch of bacon to the creamy richness of cream cheese and the lively heat from fresh jalapenos.

4 slices raw bacon, chopped: Adds a crispy, smoky layer that’s crucial for depth in this soup.
1/2 sweet or white onion, diced: Provides a natural sweetness and aromatic base.
2 ribs celery, diced: Brings a subtle crunch and earthy flavor balancing the heat.
1/2 green bell pepper, diced: Adds vibrant color and mild sweetness.
1/2 red bell pepper, diced: Brightens the soup visually and enhances its sweetness.
4 jalapeno peppers, seeded and chopped*: The star ingredient giving just the right amount of spicy kick.
1/4 cup all-purpose flour: Helps thicken the soup to that perfect creamy consistency.
3 cloves garlic, minced: Infuses an irresistible aroma and savory depth.
3 cups low-sodium chicken broth: Forms the flavorful liquid base without overpowering the other ingredients.
1 cup half-and-half: Imparts creaminess to smooth out the spice.
2 cups shredded cooked or rotisserie chicken breast: Adds hearty protein to make this a complete meal.
4 ounces cream cheese, softened: Melts in for that indulgent, silky texture.
2 cups shredded sharp cheddar cheese: Provides gooey, cheesy richness that ties everything together.

How to Make Jalapeno Popper Chicken Soup Recipe

Step 1: Cook the Bacon

Start by placing the chopped bacon in a large Dutch oven over medium heat. Cook it until it becomes irresistibly crisp, then transfer the bacon onto a paper towel-lined plate to drain off excess fat. That bacon fat left in the pot will be used to cook your vegetables for extra flavor, so don’t throw it away!

Step 2: Sauté the Vegetables

In the same pot with that flavorful bacon fat, add your diced onion, celery, green and red bell peppers, and chopped jalapenos. Sauté the veggies just until they become tender and fragrant. This step softens them up while building the savory base of your soup. The aroma at this point is pure magic.

Step 3: Add Flour and Garlic, Then Stir in Broth

Sprinkle the flour evenly over the sautéed vegetables, which helps create that luscious thickness we want in the soup. Add the minced garlic right after and cook it briefly, just until it’s fragrant—be careful not to burn it! Then slowly pour in the chicken broth while stirring constantly. This ensures the mixture stays smooth without lumps. Finally, stir in the half-and-half and bring the pot to a gentle boil. Your soup is officially coming together.

Step 4: Melt in the Cream Cheese and Cheddar

In a separate bowl, whisk together some of the hot broth with the softened cream cheese until silky smooth—this step makes it much easier to incorporate into the soup. Pour this mixture back into the pot, then add the shredded sharp cheddar. Stir until everything melts into a creamy, cheesy dream. This is where the soup really transforms into the indulgent comfort food it’s destined to be.

Step 5: Add Chicken and Bacon, Then Serve

Finally, mix in the shredded chicken and most of the crispy bacon pieces, reserving a little for garnish. Give it a good stir, then ladle the soup into bowls. Top with the remaining bacon and any additional garnishes you love. Congratulations, you’ve just made the ultimate Jalapeno Popper Chicken Soup Recipe!

How to Serve Jalapeno Popper Chicken Soup Recipe

Garnishes

Topping your soup is where you can have a lot of fun and add extra flavor and texture. Fresh chopped cilantro or green onions bring a bright note, while a dollop of sour cream adds cooling creaminess to balance the jalapeno heat. Don’t forget extra shredded cheddar or crumbled bacon for that irresistible finishing touch. These little extras make each spoonful even better.

Side Dishes

This soup already feels like a full meal, but you can round things out with a few simple sides. Warm crusty bread or garlic toast is perfect for mopping up every last drop of soup. A light side salad with a tangy vinaigrette also pairs nicely, cutting through the richness and adding freshness to your plate.

Creative Ways to Present

Want to impress guests or just switch things up at home? Serve this Jalapeno Popper Chicken Soup Recipe in bread bowls for a rustic, cozy vibe. You can also add a sprinkle of crispy fried jalapenos on top for some extra crunch and heat. Or layer the soup in clear mugs or jars for an inviting presentation that shows off all those colorful, tasty ingredients.

Make Ahead and Storage

Storing Leftovers

This soup stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making your leftovers just as delightful as the first bowl. Just be sure to keep it chilled promptly to maintain freshness and food safety.

Freezing

If you want to keep the Jalapeno Popper Chicken Soup Recipe on hand for busy nights, freezing is a great option. Use freezer-safe containers or heavy-duty bags, leaving some space for expansion. Freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.

Reheating

Gently reheat the soup on the stove over low to medium heat, stirring occasionally to prevent scorching and ensure even warming. If it’s too thick after chilling, add a splash of chicken broth or water to loosen it up. Microwave reheating works too—just heat in shorter intervals and stir in between.

FAQs

Can I make this soup less spicy?

Absolutely! Simply reduce the number of jalapenos or remove all the seeds before chopping, as the seeds hold a lot of the heat. You can even substitute with a milder pepper if you prefer more gentle warmth.

What’s the best chicken to use?

Shredded rotisserie chicken is a super convenient choice and adds great flavor, but you can also cook and shred your own chicken breasts or thighs. Whatever you choose, just make sure it’s cooked through and tender before adding.

Can I use a slow cooker for this recipe?

You can adapt this soup to a slow cooker by cooking the bacon and veggies beforehand, then combining everything and cooking on low for 3-4 hours. Add the dairy ingredients towards the end to avoid curdling.

Is this soup gluten-free?

The recipe uses all-purpose flour to thicken, which contains gluten. For a gluten-free version, you can substitute with a gluten-free flour blend or cornstarch slurry.

What if I don’t have half-and-half?

No worries! You can substitute with equal parts milk and cream or use whole milk for a lighter version. Just keep in mind the soup might be slightly less rich.

Final Thoughts

This Jalapeno Popper Chicken Soup Recipe really is a showstopper. It combines the comforting warmth of a classic soup with the exciting kick and creaminess we all love from jalapeno poppers. Whether you’re making it for a weeknight dinner or feeding a crowd, it promises satisfaction in every bowl. Give it a try—you might just find your new favorite cozy meal!

Jalapeno Popper Chicken Soup Recipe

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4.3 from 30 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x

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Description

This Jalapeno Popper Chicken Soup is a creamy, spicy, and comforting dish inspired by the flavors of jalapeno poppers. It combines crispy bacon, tender chicken, sharp cheddar, and a touch of heat from jalapenos in a rich broth, perfect for a cozy meal.

Ingredients

Scale

Meat & Dairy

4 slices raw bacon, chopped
2 cups shredded cooked or rotisserie chicken breast
4 ounces cream cheese, softened
2 cups shredded sharp cheddar cheese
1 cup half-and-half

Vegetables & Aromatics

1/2 sweet or white onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 jalapeno peppers, seeded and chopped
3 cloves garlic, minced

Other Ingredients

1/4 cup all-purpose flour
3 cups low-sodium chicken broth

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Instructions

Cook Bacon: In a Dutch oven over medium heat, cook the chopped bacon until it becomes crisp. Once cooked, transfer the bacon pieces onto a plate lined with paper towels to drain excess grease.
Saute Veggies: Using the same pot with the bacon drippings, add the diced onions, celery, green and red bell peppers, along with the seeded and chopped jalapeno peppers. Sauté the mixture until the vegetables are just tender, releasing their aromatic flavors.
Add Flour & Broth: Sprinkle the flour over the sautéed veggies and immediately add the minced garlic. Stir well to coat everything evenly. Slowly pour in the low-sodium chicken broth while continuously stirring to prevent lumps, then add the half-and-half. Bring the mixture to a gentle boil, allowing it to slightly thicken.
Melt Cheeses: Whisk the hot broth mixture with the softened cream cheese until the cream cheese melts completely and the mixture is smooth. Add this cream cheese mixture along with the shredded sharp cheddar cheese back into the soup pot, stirring until all the cheese is melted and the soup is creamy.
Finish Soup: Stir in the shredded cooked chicken and most of the crispy bacon, reserving a small amount for garnish. Once everything is heated through, ladle the soup into bowls. Top each serving with the reserved bacon and any additional desired garnishes such as extra shredded cheese or fresh herbs.

Notes

Removing the seeds from the jalapenos reduces the overall heat, but you can leave some seeds for a spicier kick.
Use rotisserie chicken for a quick option or leftover cooked chicken breast.
Adjust the cream cheese and cheddar amounts to your desired creaminess and cheesiness.
For a thicker soup, cook it a little longer before adding the cheeses.
Serve with crusty bread or tortilla chips for dipping.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American