Description
If you love the bold bite of jalapeño poppers, this soup takes those crave-worthy flavors and turns them into a rich, cozy bowl of comfort. Think smoky bacon, melty cheese, tender chicken, and just the right amount of heat—all simmered together into a creamy soup that feels indulgent but still totally doable for a weeknight dinner.
Ingredients
Scale
- 1 tablespoon olive oil or butter
- 4 slices bacon, diced
- 1 small onion, finely chopped
- 3 to 4 fresh jalapeños, minced (remove seeds for mild heat, keep them for extra spice)
- 3 garlic cloves, finely minced
- 1 pound cooked chicken, shredded (store-bought rotisserie works perfectly)
- 4 cups chicken stock
- 8 ounces cream cheese, softened and cut into chunks
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese (optional, for extra creaminess)
- ½ cup heavy cream
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chopped green onions, extra shredded cheese, sliced jalapeños, crispy bacon bits
Instructions
- Render the bacon: Heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Transfer bacon to a paper towel-lined plate, leaving about a tablespoon of the rendered fat in the pot.
- Soften the aromatics: Add the onion and jalapeños to the pot. Cook for 4–5 minutes, stirring often, until softened. Stir in the garlic and cook for about 30 seconds until fragrant.
- Build the soup base: Add the shredded chicken and chicken stock. Bring everything to a gentle boil, then lower the heat and let it simmer for about 10 minutes.
- Create the creamy texture: Reduce the heat to low. Add the cream cheese pieces and stir until fully melted and incorporated. Gradually mix in the cheddar cheese, Monterey Jack (if using), and heavy cream until the soup is smooth and creamy.
- Season and simmer: Sprinkle in smoked paprika, salt, and black pepper. Let the soup simmer gently for another 5–10 minutes so the flavors meld together.
- Serve and enjoy: Spoon into bowls and finish with crispy bacon, extra cheese, jalapeños, or green onions if desired.
Notes
- Craving extra heat? Keep the jalapeño seeds or add a dash of cayenne or hot sauce.
- Thicker soup: Stir in additional cream cheese or cheese at the end, or blend one cup of soup and return it to the pot.
- Low-carb friendly: This soup naturally fits keto and low-carb lifestyles.
- Slow cooker option: Add everything except the cream cheese, shredded cheese, and heavy cream to the slow cooker. Cook on low for 4–6 hours, then stir in dairy during the last 30 minutes until melted and smooth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner