Description
A rich and creamy Smoky Jalapeño Popper Soup featuring tender grilled chicken, cream cheese, cheddar, and smoky paprika. This hearty soup balances spicy jalapeños with smoky bacon and fresh cilantro, creating a comforting and flavorful bowl perfect for any meal.
Ingredients
Scale
For the Soup
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4-6 fresh jalapeños, chopped (seeds removed for less heat)
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup half-and-half (or heavy cream)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
For the Grilled Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Chicken: Coat the chicken breasts with olive oil, then season with salt, pepper, garlic powder, and smoked paprika. Let them sit for a few minutes to absorb the flavors.
- Grill the Chicken: Preheat a grill or grill pan over medium heat. Grill the chicken breasts until cooked through, about 6-7 minutes per side, until internal temperature reaches 165°F (75°C). Remove from grill and let rest, then slice into strips or cubes.
- Sauté Onion and Garlic: In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté until translucent and fragrant, about 5 minutes. Add minced garlic and chopped jalapeños, cooking for another 2 minutes to release their flavors.
- Add Broth and Simmer: Pour in 4 cups of chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for about 10 minutes to meld the flavors and soften the jalapeños.
- Add Cream Cheese and Cheddar: Stir in softened cream cheese and half of the shredded cheddar cheese until melted and smooth, creating a creamy texture.
- Incorporate Half-and-Half and Spices: Pour in the half-and-half (or heavy cream) and add smoked paprika. Continue stirring until heated through. Season with salt and pepper to taste.
- Finish with Bacon and Chicken: Stir in crumbled cooked bacon and grilled chicken pieces. Heat through for a couple of minutes to combine all flavors.
- Serve and Garnish: Ladle soup into bowls and garnish with chopped fresh cilantro if desired. Serve hot for a comforting meal.
Notes
- Adjust jalapeños based on your preferred spice level; removing seeds reduces heat.
- Using half-and-half lightens the soup compared to heavy cream but still keeps it creamy.
- Bacon can be cooked in advance to save time.
- Grilled chicken can be replaced with rotisserie chicken for convenience.
- This soup pairs well with crusty bread or a fresh salad.
