Spicy Jalapeño Popper Chicken Soup
This Spicy Jalapeño Popper Chicken Soup is a hearty and flavorful dish that combines the classic flavors of jalapeño poppers with tender chicken and creamy goodness. Perfect for warming up on a chilly day, it's both spicy and comforting, making it a delightful meal.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 ladle
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 whisk
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced jalapeños adjust based on spice preference (fresh or pickled)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- for garnish fresh cilantro, optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
- Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
- Pour in the chicken broth and add the can of diced tomatoes with green chilies. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes.
- In a separate bowl, whisk together the softened cream cheese until smooth. Gradually add some of the hot soup broth to the cream cheese, mixing until combined and creamy.
- Stir the cream cheese mixture back into the soup, followed by the shredded cheddar cheese and diced jalapeños.
- Add the ground cumin, smoked paprika, and season with salt and pepper to taste. Allow the soup to simmer for another 5-10 minutes, or until everything is heated through and the flavors meld together.
- Serve hot in bowls, garnished with fresh cilantro if desired.
Notes
For a spicier soup, keep the seeds in the jalapeños or add additional spices. This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving. Consider serving with tortilla chips or crusty bread for dipping.