Spicy Jalapeño Popper Chicken Soup
A delightful twist on classic jalapeño poppers, this creamy chicken soup combines tender chicken, spicy jalapeños, rich cream, and gooey cheese for a heartwarming meal.
Ingredients
For the soup base
- 1 tablespoon olive oil For sautéing
- 1 medium onion, diced Adds flavor
- 3 cloves garlic, minced Enhances richness
- 2 large jalapeños, seeds removed and diced Adjust heat level as desired
- 1 pound boneless, skinless chicken breasts Main protein source
- 4 cups chicken broth Base liquid for soup
- 1 cup heavy cream (or half low-fat milk) For creaminess
- 1 teaspoon ground cumin Adds warmth
- 1 teaspoon paprika Enhances flavor
- to taste Salt and pepper For seasoning
For garnishing and creaminess
- 1 cup cream cheese, softened Adds rich creaminess
- 1 cup shredded cheddar cheese For cheesy goodness
Instructions
Preparation
- Heat a tablespoon of olive oil in a large pot over medium heat.
- Sauté the diced onion for about five minutes until it becomes tender and slightly translucent.
- Add the minced garlic and diced jalapeños to the pot, stir and cook for another couple of minutes.
Cooking
- Place the boneless, skinless chicken breasts into the pot, followed by the chicken broth. Bring to a boil, then reduce the heat to simmer.
- Let everything cook for about 15 minutes until the chicken is cooked through.
- Remove the chicken from the pot and shred it into bite-sized pieces before returning it to the pot.
Finishing
- Stir in the heavy cream, ground cumin, paprika, salt, and pepper. Mix well.
- Add the softened cream cheese to the pot, stirring gently until melted.
- Fold in the shredded cheddar cheese and simmer for an additional five minutes.
Serving
- Serve hot, garnished with fresh cilantro and accompanied by crusty bread or tortilla chips.
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Notes
Customize the spice level and add fresh herbs for enhanced flavor. Leftovers can be stored in airtight containers for up to four days or frozen for three months.