Craving a creamy, cheesy, and slightly spicy soup? This Jalapeño Popper Chicken Soup takes my Spicy Jalapeño Popper Soup up a notch by adding tender shredded chicken, making it hearty enough for a full meal. Packed with crispy bacon, gooey cream cheese, sharp cheddar, and just the right amount of heat from jalapeños, it’s comfort in a bowl that’s perfect for lunch, dinner, or any cozy night in. Check out more of my delicious soup recipes, too!
Ingredients & Substitutions
- Bacon: I used thick-cut bacon, chopped into small pieces, but regular or turkey bacon works well too. The bacon adds smoky flavor and richness to the soup.
- Onion: Yellow onion works best, but white onion or shallots are fine substitutes. Dice them finely so they cook evenly and blend into the creamy base.
- Jalapeño Peppers: I added 4 medium jalapeños for the soup, seeds removed for moderate heat. Adjust to taste (leave some seeds in for an extra kick, or swap in a serrano pepper). For garnish, slice an additional jalapeño and add on top when serving for a fresh, spicy touch. You can also omit entirely for a milder soup.
- Garlic: Fresh minced garlic gives the best flavor, but jarred works in a pinch.
- Chicken Broth: 4 cups of low-sodium chicken broth works well if you want to control saltiness. Regular broth is fine too, but taste before adding extra salt.
- Heavy Whipping Cream: Adds richness and a silky texture. You can substitute half-and-half for a slightly lighter soup.
- Cream Cheese: Softened, cubed cream cheese makes the soup creamy and smooth. Neufchâtel cheese works as a lighter alternative.
- Sharp Cheddar Cheese: Adds tang and depth to the soup. Mixing in some Monterey Jack can make it a bit milder and extra melty.
- Shredded Chicken: 3 cups of cooked, shredded chicken (rotisserie chicken works great) make this soup hearty enough for a full meal.
- Seasonings: Kosher salt, black pepper, and red pepper flakes, adjust to taste. Red pepper flakes control the heat, so increase or decrease as desired.
- Croutons: Any chance I can make my homemade croutons, I am more than happy to! Just save a few for the soup (since I have been known to eat them all before even adding them to a salad or soup😊).
FAQs
Can I make this soup spicier or milder?
Yes! Adjust the heat by keeping or removing jalapeño seeds, adding an extra pepper, or increasing/reducing the red pepper flakes. For extra spice, try adding a serrano pepper.
Can I use frozen or leftover chicken?
Absolutely! Frozen (but thawed) cooked chicken can be added straight to the soup. Leftover rotisserie or baked chicken works perfectly, too.
Can I make this soup ahead of time?
Yes! The soup actually tastes even better the next day as the flavors all come together. Reheat gently on the stove over low heat, stirring occasionally.
Can I make this soup dairy-free or lighter?
You can substitute half-and-half for heavy cream, or use a dairy-free cream and cheese alternative. Keep in mind the soup won’t be quite as rich and creamy.
Why do we temper the cream cheese?
Tempering the cream cheese by whisking it with a little hot broth first prevents lumps and ensures the soup is smooth and creamy.
Can I garnish the soup differently?
Yes! Beyond sliced jalapeños, extra bacon, or croutons, there are other great ways to garnish your bowl of soup. Try fresh herbs like cilantro or parsley, a dollop of sour cream, crispy fried wonton strips, diced avocado, pickled veggies, or even a light sprinkle of smoked paprika.
Serving Ideas for Jalapeño Popper Chicken Soup
- Comfort Meal: Serve with warm, crusty bread, a soft dinner roll, or focaccia breadsticks for dipping into the creamy soup.
- Crunch Factor: Top with fried wonton strips, tortilla chips, or croutons for added texture.
- Creamy Touch: A dollop of sour cream or Greek yogurt balances the heat and adds extra richness.
- Fresh & Bright: Sprinkle fresh cilantro, parsley, or chopped green onions just before serving.
- Cheesy Boost: Add extra shredded cheddar or a mix of cheddar and Monterey Jack for a melty finish.
How to Store Jalapeño Popper Chicken Soup
Refrigerator: Let the soup cool slightly, then transfer to an airtight container. It will keep for up to 4 to 5 days. Reheat gently on the stove over low heat, stirring occasionally.
Freezer: This soup freezes well for up to 2 months. Cool completely, then transfer to a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and reheat gently on the stove.
Tip: For the best texture, add any garnish like fried wonton strips, avocado, or fresh herbs just before serving (they don’t freeze well).
Jalapeño Popper Chicken Soup
Ingredients
- 6 slices thick-cut bacon, chopped into small pieces
- 1 medium yellow onion, diced
- 4 medium jalapeño peppers, seeds removed, finely diced
- 2 teaspoons garlic minced
- ¼ cup (31 g) all-purpose flour
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- 8 ounces cream cheese, softened, cubed
- 2 cups (226 g) sharp cheddar cheese, shredded
- 3 cups rotisserie chicken, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Garnish (Optional)
- 1 medium jalapeño pepper, sliced for garnish
- homemade croutons, or store-bought
Instructions
- To a large pot or Dutch oven over medium heat, add the chopped bacon. Cook until crispy, about 8 to 10 minutes. Use a slotted spoon to remove the bacon from the pan and place it onto a plate. Reserve 2 tablespoons of bacon grease in the pot; discard the rest.
- To the same pot with the bacon grease, add the onion and jalapenos. Cook until softened, about 5 to 7 minutes.
- Add garlic and cook for 1 minute, stirring constantly.
- Sprinkle the flour over the vegetables, stirring to coat evenly until no dry spots remain.
- Slowly pour in the chicken broth and heavy cream, stirring constantly, and bring to a gentle simmer, about 5 minutes.
- Reduce heat to low. In a heatproof bowl, gradually whisk the cubed cream cheese with ½ cup of the hot broth mixture until completely smooth. Then pour the cream cheese mixture back into the pot.
- Add the shredded cheddar cheese, stirring until melted and the soup is smooth and creamy.
- Stir in the chicken, kosher salt, black pepper, and red pepper flakes.
- Fold in half of the cooked bacon, reserving the rest for garnish.
- Serve warm, garnished with the remaining bacon, sliced jalapeños, and croutons.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
Rich, cheesy, and perfectly comforting. The bacon adds such a smoky depth; I’ll be making this on chilly nights for sure.
Elizabeth
This is rich and creamy, and I loved the added chicken in there, but I did end up adding a few extra red pepper flakes for more of a kick.
Stephanie
This soup is hearty, creamy, and loaded with chicken and cheese. The flavors come together so deliciously.
Bella
This soup is amazing, but I wanted a bit more punch, so I added an extra jalapeño and a pinch more red pepper flakes. Totally worth it!
