Dinner

Spicy Jalapeño Popper Chicken Soup Recipe

ByOlivia Monroe November 9, 2025November 9, 2025

Introduction

Spicy Jalapeño Popper Chicken Soup is a creamy, flavorful dish that combines the heat of jalapeños with the comforting richness of cream cheese and cheddar. This hearty soup is perfect for chilly days or whenever you’re craving a spicy twist on classic chicken soup.

A white bowl filled with creamy soup that has a light yellow color and small oil spots on the surface. Inside the soup are pieces of cooked chicken and melted orange cheese, along with green chopped herbs spread evenly. On top, several thin slices of bright green jalapeño peppers drip slightly with moisture, and small red-brown crispy bacon bits are scattered in the center. The bowl rests on a folded green and white cloth on a wooden table, with some fresh green herbs and extra jalapeño slices blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
2 large jalapeños, seeds removed and diced (Adjust number based on spice preference.)
1 pound boneless, skinless chicken breasts
4 cups chicken broth
1 cup heavy cream (Can substitute half with low-fat milk for a lighter version.)
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup crumbled bacon (Optional for added flavor.)
Fresh cilantro for garnish

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes until softened.
Step 2: Stir in the minced garlic and diced jalapeños, cooking for an additional 2 minutes.
Step 3: Add the chicken breasts to the pot, followed by the chicken broth. Bring to a boil, then reduce the heat and simmer for 15 minutes until the chicken is cooked through.
Step 4: Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
Step 5: Stir in the heavy cream, ground cumin, paprika, and season with salt and pepper.
Step 6: Add the softened cream cheese, stirring until it is fully incorporated and the soup is creamy.
Step 7: Mix in the shredded cheddar cheese until melted and combined. If using, add the crumbled bacon for added flavor.
Step 8: Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
Step 9: Serve hot, garnished with fresh cilantro.

Tips & Variations

For a milder soup, remove all jalapeño seeds or reduce the amount used.
Use rotisserie chicken instead of cooking raw chicken breasts to save time.
Swap cream cheese with Greek yogurt for a tangier, lower-fat option.
For extra smoky flavor, add a pinch of smoked paprika or chipotle powder.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheeses from separating. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy, light yellow soup with visible spices and herbs mixed in. Floating on top are chunks of white chicken meat and small pieces of crispy, dark reddish-brown bacon scattered mainly in the center. Bright green slices of jalapeño peppers with visible seeds are distributed around the bowl. Finely chopped green herbs are sprinkled over the entire surface, adding a fresh touch. The bowl sits on a green and gray cloth napkin on a dark wooden surface with some fresh parsley and sliced jalapeños in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chicken breasts with firm tofu or additional vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth.

How spicy is this soup?

The heat level depends on the number of jalapeños and whether you remove the seeds. Removing the seeds makes it milder, while leaving them in increases the spice.