If you love creamy, cheesy, slightly spicy comfort food, you’re in for a good one. This Jalapeño Popper Chicken Soup tastes just like the appetizer, but in a warm, cozy bowl. It’s thick, savory, and perfect on cold nights.
I first made this when I had leftover shredded chicken and a couple of jalapeños that needed using. It turned out so good, I now plan for those leftovers just to make this soup.
What You’ll Need
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 fresh jalapeños, seeded and diced
- 4 ounces cream cheese, softened
- 2 cups shredded cooked chicken
- 4 cups chicken broth
- 1 cup heavy cream
- 1 ½ cups shredded sharp cheddar cheese
- 4 slices cooked bacon, crumbled
- Salt and pepper, to taste
- Optional: sliced green onions or extra jalapeños for topping
Why I Love This Recipe
This soup brings together everything I love about jalapeño poppers — the creamy cheese, smoky bacon, and spicy jalapeños — but in a hearty, spoonable form. It feels indulgent but is so easy to pull together with basic ingredients I usually already have on hand.
- Creamy and cheesy with just the right amount of spice
- Great way to use up leftover chicken
- One-pot recipe that comes together fast
- Perfect for lunch or dinner with crusty bread
Servings and Cook Time
Serves: 4
Cook Time: 30 minutes
Macros (per serving)
- Calories: 480
- Protein: 33g
- Fat: 36g
- Carbs: 7g
- Fiber: 1g
- Net Carbs: 6g
Why This Recipe Works (Quick Science)
Cream cheese melts into the broth to make it rich and smooth without needing a flour-based roux. Shredded cheese melts best when added gradually, preventing separation. Jalapeños add a kick without overpowering, especially when deseeded.
Common Mistakes
- Adding cheese too fast: This can make it grainy. Add slowly and stir constantly.
- Using cold cream cheese: It won’t melt well. Let it soften first.
- Overcooking after adding dairy: Keep heat low to avoid curdling.
- Not seeding jalapeños: It’ll be spicier than expected.
What to Serve With
- Crusty sourdough bread or garlic toast
- Simple green salad
- Tortilla chips for dipping
- Grilled cheese sandwich
FAQ
Can I use rotisserie chicken?
Yes, it’s perfect and saves time.
Can I make it less spicy?
Yes! Use just one jalapeño and remove all the seeds.
Can I freeze this soup?
Not ideal due to the dairy. It can separate when reheated.
Is it keto-friendly?
Very — low in carbs, high in fat and protein.
Make Ahead Tips
- Cook and shred the chicken in advance
- Dice onion, jalapeños, and garlic ahead of time
- Measure out cheese and cream cheese and store in airtight containers
- Cook the bacon earlier and crumble it — store in fridge for up to 3 days
How to Make Jalapeño Popper Chicken Soup
Step 1: Sauté onion, garlic, and jalapeños
Melt 2 tablespoons butter in a large pot over medium heat. Add 1 diced yellow onion, 3 minced garlic cloves, and 2 diced jalapeños (seeds removed). Cook for 5–6 minutes until soft and fragrant.
Step 2: Stir in cream cheese
Add 4 oz softened cream cheese to the pot and stir constantly until fully melted and blended with the veggies, about 2–3 minutes.
Step 3: Add chicken and broth
Pour in 4 cups chicken broth and stir in 2 cups shredded cooked chicken. Bring to a gentle simmer.
Step 4: Add heavy cream
Stir in 1 cup heavy cream. Let the soup simmer gently for another 5 minutes without boiling.
Step 5: Stir in cheese
Slowly add 1 ½ cups shredded cheddar cheese, stirring constantly until melted and smooth.
Step 6: Finish with bacon and season
Add 4 slices cooked crumbled bacon. Taste and season with salt and pepper as needed.
Step 7: Serve hot
Ladle into bowls and top with extra bacon, sliced jalapeños, cheddar, or green onions.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat. Avoid boiling to keep the dairy from separating. This soup does not freeze well due to the cream and cheese.
Enjoyed This?
I hope you make this cozy bowl of jalapeño popper chicken soup soon! If you try it, drop a comment to let me know how it turned out — or if you’ve got any questions, I’m here to help!