Description
Jalapeño Popper Chicken Soup is a spicy, cheesy, and comforting twist on classic chicken soup. With crispy bacon, shredded chicken, cheddar cheese, and fresh jalapeños, this creamy soup delivers all the flavors of jalapeño poppers in a cozy bowl. Ready in under 40 minutes, it’s the perfect weeknight dinner or weekend comfort meal.
Ingredients
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8 oz bacon, cut into ½-inch pieces
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1 medium onion, finely chopped (about 1 ½ cups)
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1 large green bell pepper, seeded and chopped (about 1 ¼ cups)
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4 jalapeños, seeded and finely chopped (plus extra slices for garnish)
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4 cloves garlic, minced
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1 tsp kosher salt, divided
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¼ cup all-purpose flour
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4 cups low-sodium chicken broth
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2 cups whole milk
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4 oz cream cheese, room temperature, cut into chunks
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2 cups cooked shredded chicken breast
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1 cup shredded cheddar cheese
Instructions
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In a large pot, cook bacon until crispy (6–8 minutes). Remove with a slotted spoon, leaving 2 tbsp bacon fat in the pot.
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Add onion, bell pepper, and jalapeños. Sauté for 5–6 minutes until softened and fragrant.
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Stir in garlic and ½ tsp salt. Cook 1 minute.
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Sprinkle flour over vegetables, stirring for 2 minutes to create a roux.
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Gradually whisk in chicken broth, smoothing out lumps. Bring to a simmer.
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Add milk and cream cheese. Stir until smooth and creamy.
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Mix in shredded chicken and half the bacon. Simmer 10 minutes.
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Taste and adjust with remaining salt. Serve hot topped with cheddar, bacon, and jalapeño slices.
Notes
Leave some jalapeño seeds for extra heat, or remove all seeds for a milder flavor.
Use a rotisserie chicken to save time on cooking and shredding chicken.
If soup thickens too much, loosen with a splash of milk or broth.
For a smoother texture, use an immersion blender before adding chicken.
To make dairy-free, substitute coconut milk and plant-based cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup / Main Dish
- Method: Stovetop
- Cuisine: American / Tex-Mex Inspired