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Jalapeño Popper Chicken Soup

This creamy, spicy, and comforting jalapeño popper chicken soup is perfect for a cozy night in. With the zesty flavor of jalapeños, tender chicken, and a rich cheese base, this soup combines all the flavors of your favorite jalapeño poppers in a bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Wooden spoon or spatula
  • 1 Cutting board
  • 1 set Measuring cups and spoons
  • 1 Ladle

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium jalapeños, seeded and diced Adjust quantity for desired spiciness.
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 pound boneless chicken breasts, diced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened (8 oz)
  • 1 cup shredded cheddar cheese (4 oz)
  • 1 cup corn frozen or fresh
  • 1 can diced tomatoes, undrained (15 oz)
  • to taste salt and pepper
  • optional garnishes chopped green onions, crispy bacon bits, additional cheese, or cilantro

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-5 minutes until translucent.
  • Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant.
  • Add the ground cumin and smoked paprika to the pot, stirring well.
  • Increase the heat to medium-high and add the diced chicken. Cook for about 5-7 minutes until the chicken is no longer pink.
  • Pour in the chicken broth and add the corn and undrained diced tomatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
  • Add the softened cream cheese to the pot and stir until it is fully melted and incorporated into the soup.
  • Stir in the shredded cheddar cheese, allowing it to melt and thicken the soup. Season with salt and pepper to taste.
  • Serve hot with optional garnishes like chopped green onions, crispy bacon bits, additional cheese, or cilantro.

Notes

To adjust the spiciness, use fewer jalapeños or omit the seeds.
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
For a lighter version, consider using reduced-fat cream cheese and cheese or add more vegetables.