Get ready to ditch those bland dinner blues and dive headfirst into a bowl of pure, unadulterated comfort with a kick! We’re talking about a soup that takes everything you adore about a crispy, creamy, spicy jalapeño popper and transforms it into the most soul-satisfying, spoon-worthy experience. Imagine rich, savory chicken, lusciously melted cheeses, crispy bacon, and that signature jalapeño zing, all swirling together in one glorious pot. This isn’t just soup; it’s a flavor fiesta, a culinary hug with a playful punch, and your new favorite way to warm up from the inside out. Are you ready to meet the incredible Jalapeño Popper Chicken Soup?
Why You’ll Love This Jalapeño Popper Chicken Soup Recipe
Prepare to fall head over heels for this incredible soup for a multitude of delicious reasons:
- Irresistibly Creamy & Cheesy: With generous amounts of cream cheese and cheddar, this soup is luxuriously smooth and delightfully cheesy, offering that melt-in-your-mouth goodness with every spoonful.
- That Perfect Popper Kick: It delivers all the iconic flavors of a jalapeño popper – the smoky bacon, the vibrant jalapeño spice, and the rich creaminess – but in a comforting, spoonable form.
- Super Easy & Quick: Thanks to the magic of pre-cooked rotisserie chicken, this impressive soup comes together in just about 30 minutes, making it perfect for a busy weeknight dinner.
- Low-Carb & Keto-Friendly: Packed with protein and healthy fats, this recipe is naturally low in carbs, making it an excellent choice for those following a keto or low-carb lifestyle without sacrificing flavor.
Ingredients
To whip up this amazing Jalapeño Popper Chicken Soup, you’ll need the following:
- 5 cups chicken stock
- 4 cups shredded cooked chicken (a store-bought rotisserie chicken works perfectly!)
- 8 ounces cream cheese, softened to room temperature
- 1 cup shredded cheddar cheese, plus a little extra for garnish
- 6 slices uncured bacon, raw and chopped into small pieces
- 3 jalapeño peppers, finely chopped (remove seeds and membranes for less heat)
- 1/2 cup diced onion
- 1 teaspoon chili seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Ready to create your own bowl of Jalapeño Popper Chicken Soup perfection? Follow these easy steps:
- Crisp the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s wonderfully crisp. Remove the crispy bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain.
- Sauté Aromatics: Drain most of the bacon grease from the pot, leaving about a tablespoon. Add the diced onion and chopped jalapeño peppers, then sauté them for a few minutes until they soften and become fragrant.
- Toast Seasoning: Stir in the chili seasoning and let it toast for about 10 seconds while stirring constantly – this really enhances the flavor!
- Simmer the Soup Base: Pour in the chicken stock, add the shredded chicken, the remaining salt, and black pepper. Bring the mixture to a gentle simmer over medium heat and let it cook, uncovered, for about 15 minutes to allow all the delicious flavors to meld together.
- Melt the Cheeses: Reduce the heat to low. Stir in the shredded cheddar cheese and the softened cream cheese until they are completely melted and the soup is beautifully creamy and smooth.
- Serve & Garnish: Ladle the warm soup into bowls. For a healthy and flavorful touch, garnish generously with a sprinkle of extra cheddar cheese, the reserved crispy bacon, and a few fresh chopped jalapeño peppers if you enjoy an extra kick!
Presenting and Serving Your Jalapeño Popper Chicken Soup
This Jalapeño Popper Chicken Soup is already a star, but here are some ways to make its presentation and serving even more spectacular:
- Garnish Galore: Don’t underestimate the power of garnishes! Besides the suggested extra cheddar, crispy bacon, and fresh jalapeños, consider a dollop of sour cream or Greek yogurt for extra creaminess, a sprinkle of fresh chopped chives or cilantro for color, or even some crushed pork rinds for an extra keto-friendly crunch.
- Bread Dippers: Serve your Jalapeño Popper Chicken Soup with warm, crusty bread, garlic knots, or soft dinner rolls for dipping. If you’re sticking to low-carb, opt for keto-friendly crackers or toasted almond flour bread.
- Soup & Salad Combo: Pair a hearty bowl of this soup with a light, crisp side salad tossed with a zesty vinaigrette. The freshness of the salad will beautifully complement the richness of the soup.
- Mini Soup Shooters: For a party appetizer, serve smaller portions in shot glasses or mini mugs, garnished with a tiny piece of bacon and a sliver of jalapeño. It’s a fun and interactive way to enjoy the flavors!
Storing Your Jalapeño Popper Chicken Soup
One of the best things about this Jalapeño Popper Chicken Soup is how well it holds up for leftovers, making meal prep a breeze!
- Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will last beautifully in the refrigerator for 3-4 days.
- Freezing: While soups with cream cheese and cheddar can sometimes separate in texture when frozen and thawed, this soup generally freezes quite well. For best results, freeze it in individual portions in airtight freezer-safe containers or bags for up to 2-3 months. When reheating, thaw in the refrigerator overnight, then gently warm on the stovetop over low heat, stirring frequently. You might need to whisk it to bring back its smooth consistency and add a splash of milk or a tiny bit more cream cheese if it seems too thin.
- Reheating: Reheat individual servings in the microwave, stirring occasionally, until hot. For larger quantities, gently reheat on the stovetop over medium-low heat, stirring frequently to prevent scorching the bottom.
FAQs About Jalapeño Popper Chicken Soup
- Can I make this Jalapeño Popper Chicken Soup less spicy?
- Absolutely! To reduce the heat, ensure you remove all seeds and membranes from the jalapeño peppers. You can also use fewer jalapeños, or substitute one of them with a milder green bell pepper.
- Can I add more vegetables to this soup?
- Yes! This soup is very adaptable. Consider adding diced celery, carrots (sautéed with the onion), or even a handful of spinach or kale stirred in at the end until wilted.
- Is this Jalapeño Popper Chicken Soup freezer-friendly?
- Yes, it generally freezes well. While dairy-based soups can sometimes have a slightly altered texture after freezing, this soup holds up better than most due to the cream cheese. Reheat slowly and whisk well to restore creaminess.
- What kind of chicken is best for this recipe?
- A store-bought rotisserie chicken is ideal for convenience and flavor. You can also use any leftover cooked chicken, or boil/bake chicken breasts or thighs and then shred them.
- Can I use a different type of cheese?
- While cheddar cheese is classic for a “popper” flavor, you could experiment with Monterey Jack, Colby Jack, or even a smoked gouda for a different twist on your Jalapeño Popper Chicken Soup.
- How can I thicken my Jalapeño Popper Chicken Soup?
- This soup is naturally thick from the cheeses. If you prefer it even thicker, you can create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering soup at the end, cooking for a few minutes until thickened.
- What can I serve with Jalapeño Popper Chicken Soup?
- It’s hearty enough on its own! However, it pairs wonderfully with crusty bread, a light green salad, or low-carb crackers for a complete meal.
- Can I make this recipe vegetarian?
- To make a vegetarian version, omit the chicken and bacon. You could add plant-based “chicken” pieces, or more vegetables like corn and black beans. You’d also need to replace the chicken stock with vegetable stock.
- Why did my cheese curdle in the soup?
- Cheese can curdle if added to boiling liquid or if the heat is too high. Always add the cheeses to a low-heat soup and stir gently until fully melted and smooth. Using softened cream cheese also helps prevent curdling.
- Can I prepare parts of this Jalapeño Popper Chicken Soup ahead of time?
- Absolutely! You can cook and crumble the bacon, chop your jalapeños and onion, and shred your chicken a day or two in advance. This will significantly cut down on your active cooking time when you’re ready to make the soup.
- Large Pot or Dutch Oven
- 5 cups chicken stock
- 4 cups shredded cooked chicken a store-bought rotisserie chicken works perfectly!
- 8 ounces cream cheese softened to room temperature
- 1 cup shredded cheddar cheese plus a little extra for garnish
- 6 slices uncured bacon raw and chopped into small pieces
- 3 jalapeño peppers finely chopped (remove seeds and membranes for less heat)
- 1/2 cup diced onion
- 1 teaspoon chili seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Crisp the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s wonderfully crisp. Remove the crispy bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain.
- Sauté Aromatics: Drain most of the bacon grease from the pot, leaving about a tablespoon. Add the diced onion and chopped jalapeño peppers, then sauté them for a few minutes until they soften and become fragrant.
- Toast Seasoning: Stir in the chili seasoning and let it toast for about 10 seconds while stirring constantly – this really enhances the flavor!
- Simmer the Soup Base: Pour in the chicken stock, add the shredded chicken, the remaining salt, and black pepper. Bring the mixture to a gentle simmer over medium heat and let it cook, uncovered, for about 15 minutes to allow all the delicious flavors to meld together.
- Melt the Cheeses: Reduce the heat to low. Stir in the shredded cheddar cheese and the softened cream cheese until they are completely melted and the soup is beautifully creamy and smooth.
- Serve & Garnish: Ladle the warm soup into bowls. For a healthy and flavorful touch, garnish generously with a sprinkle of extra cheddar cheese, the reserved crispy bacon, and a few fresh chopped jalapeño peppers if you enjoy an extra kick!
Jalapeño Popper Chicken Soup 🌶️
A hearty, creamy, and flavorful soup inspired by classic jalapeño poppers. This easy-to-make recipe features shredded chicken, crispy bacon, two kinds of cheese, and a perfect kick of jalapeño, making it a comforting and low-carb meal.
Equipment
Ingredients
Instructions
Notes
This Jalapeño Popper Chicken Soup is an excellent choice for a healthy, low-carb, and keto-friendly dinner. Adjust the amount of jalapeño for your preferred spice level!
Nutrition Information (per serving):
Calories: 343 kcal
Total Carbohydrates: 4 g
Net Carbs: 4 g
Fats: 28 g
Protein: 16 g
Calories: 343 kcal
Total Carbohydrates: 4 g
Net Carbs: 4 g
Fats: 28 g
Protein: 16 g