Jalapeno Popper Chicken Soup combines tender chicken, smoky bacon, fresh jalapenos, cream cheese, and sharp cheddar in a rich, savory broth. It has the creamy, tangy flavor of jalapeno poppers, with enough chicken and vegetables to make it a satisfying meal.
The soup cooks in one pot and uses the rendered bacon fat to build flavor from the beginning. Adding the cream cheese and cheddar over low heat keeps the broth smooth and reduces the chance of the dairy separating.
Why This Recipe Works
- Cooking the bacon first provides a crisp topping and flavorful fat for browning the chicken and vegetables.
- Removing the seeds and membranes from the jalapenos gives the soup fresh pepper flavor with more manageable heat.
- A small amount of flour thickens the broth without turning it into a heavy sauce.
- Softened cream cheese melts more evenly and gives the soup the characteristic tang of jalapeno poppers.
- Adding the cheddar over low heat prevents the cheese from becoming grainy or separating from the broth.
Equipment Needed
- 5- to 6-quart Dutch oven or heavy-bottomed soup pot
- Slotted spoon
- Wooden spoon or heat-resistant spatula
- Whisk
- Instant-read meat thermometer
- Ladle
Ingredients List
For the Soup
- 6 slices thick-cut bacon, about 6 ounces (170 g), cut into 1/2-inch pieces
- 1 1/4 pounds (565 g) boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 1 medium yellow onion, about 6 ounces (170 g), finely diced
- 2 medium jalapeno peppers, about 2 ounces total (55 g), seeded and finely diced
- 3 garlic cloves, minced
- 1/4 cup (30 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground black pepper
- 8 ounces (225 g) full-fat cream cheese, softened and cut into cubes
- 1 cup (240 ml) heavy cream
- 1 1/2 cups (170 g) shredded sharp cheddar cheese, divided
Optional Garnishes
- 1 medium jalapeno pepper, thinly sliced, optional
- 2 tablespoons chopped fresh chives, optional
Ingredient Notes and Substitutions
- Chicken breasts: Chicken breasts provide lean protein and cook quickly when cut into small, even pieces. Boneless, skinless chicken thighs can replace them in the same quantity. Thigh meat will taste richer and may require a few additional minutes to reach 165°F (74°C).
- Jalapeno peppers: Fresh jalapenos provide mild heat and a grassy pepper flavor. Removing the seeds and pale inner membranes reduces the heat. For a milder soup, replace one jalapeno with 1/2 cup (75 g) diced green bell pepper. Pickled jalapenos can be used, but they will add more acidity and salt.
- Cream cheese: Full-fat cream cheese thickens the soup and adds the tang associated with jalapeno popper filling. Reduced-fat cream cheese can be used, but the broth may be thinner and slightly less smooth. Fat-free cream cheese is not recommended because it may become grainy.
- Heavy cream: Heavy cream adds richness and helps create a smooth broth. Half-and-half can replace it in the same quantity, although the soup will be lighter and less thick. Avoid boiling the soup after adding either dairy product.
- Sharp cheddar cheese: Sharp cheddar contributes strong cheese flavor without requiring an excessive quantity. Monterey Jack can replace it for a milder, smoother result. Pre-shredded cheese may not melt as evenly because it is coated with anti-caking starch.
Step-by-Step Instructions
Step 1: Cook the bacon
Place the chopped bacon in a cold 5- to 6-quart Dutch oven. Set the pot over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the bacon is browned and crisp.
Step 2: Reserve the bacon and fat
Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot. Carefully remove any excess.
Step 3: Brown the chicken
Increase the heat to medium-high. Add the chicken pieces in an even layer and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and no longer pink on the outside. The chicken does not need to be fully cooked yet. Transfer it to a clean plate.
Step 4: Soften the vegetables
Reduce the heat to medium. Add the diced onion and jalapenos to the pot. Cook for 4 to 5 minutes, stirring and scraping up the browned bits, until the onion is translucent and the peppers have softened. Add the garlic and cook for 30 seconds.
Step 5: Add the flour and seasonings
Sprinkle the flour, smoked paprika, onion powder, salt, and black pepper over the vegetables. Cook for 1 minute, stirring constantly. The mixture should look pasty and no dry flour should remain.
Step 6: Add the broth gradually
Slowly pour in 1 cup (240 ml) of the chicken broth while whisking. Once the mixture is smooth, add the remaining 3 cups (720 ml) of broth. Scrape the bottom of the pot to release any remaining browned bits.
Step 7: Finish cooking the chicken
Return the browned chicken and any accumulated juices to the pot. Bring the soup to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 8 to 10 minutes, until the chicken reaches 165°F (74°C) and the broth has thickened slightly.
Step 8: Melt the cream cheese
Reduce the heat to low. Add the softened cream cheese a few cubes at a time, whisking after each addition. Continue whisking until the cream cheese is fully incorporated. Small white streaks indicate that it needs more mixing.
Step 9: Add the cream and cheddar
Stir in the heavy cream. Add 1 cup (115 g) of the shredded cheddar in three additions, stirring until each addition melts before adding the next. Keep the soup below a simmer so the dairy stays smooth.
Step 10: Add the bacon
Stir three-quarters of the cooked bacon into the soup. Reserve the remaining bacon for serving. Heat over low for 2 to 3 minutes, until the soup is steaming and thick enough to lightly coat the back of a spoon.
Step 11: Adjust the consistency
If the soup is thicker than desired, stir in 2 to 4 tablespoons (30 to 60 ml) of water. Do not bring it to a rapid boil, which can cause the cheese and cream to separate.
Step 12: Rest and serve
Remove the pot from the heat and let the soup stand for 5 minutes. Ladle it into bowls and top with the remaining 1/2 cup (55 g) cheddar, reserved bacon, sliced jalapeno, and chives as desired.
Storage, Freezing, and Make-Ahead Instructions
- Cool leftover soup promptly and transfer it to an airtight container within 2 hours of cooking. Refrigerate it for up to 4 days. Store additional bacon, cheese, jalapeno slices, and chives separately so the garnishes keep their texture.
- Reheat the soup gently in a saucepan over low to medium-low heat, stirring frequently, until it reaches 165°F (74°C). Add a small splash of broth, milk, or water if it has thickened during storage. Avoid boiling it during reheating because high heat can cause the dairy to separate.
- Freezing is not recommended. Cream cheese, heavy cream, and cheddar can become grainy or separate after thawing.
- The soup can be prepared up to 2 days ahead. For the smoothest texture, reheat it slowly and add the crisp bacon garnish only when serving.
FAQ
How spicy is Jalapeno Popper Chicken Soup?
This version has mild to moderate heat when the seeds and membranes are removed. Jalapenos vary naturally in heat, so use one pepper for a milder soup or leave some membranes attached for more spice.
Can I use cooked rotisserie chicken?
Yes. Replace the raw chicken with 3 cups (425 g) shredded cooked chicken. Skip the chicken-browning step and add the cooked chicken after the broth has simmered for about 5 minutes. Heat it to 165°F (74°C) before adding the dairy.
Why did my soup turn grainy?
The soup may have boiled after the cream cheese or cheddar was added, or the cheese may have been added too quickly. Keep the heat low and add the cheese gradually, stirring until each portion melts.
Can I make this soup without bacon?
Yes. Omit the bacon and use 1 tablespoon (15 ml) of olive oil to brown the chicken and vegetables. The soup will have less smoky flavor, so increase the smoked paprika to 1 1/2 teaspoons if desired.
How can I thicken the soup?
Let the soup stand for 5 to 10 minutes because it naturally thickens as it cools. If it remains thinner than desired, return it to low heat and stir gently for several minutes without allowing it to boil.
Ingredients
Method
- Place the chopped bacon in a cold 5- to 6-quart Dutch oven. Set the pot over medium heat and cook for 7 to 9 minutes, stirring occasionally, until the bacon is browned and crisp.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot. Carefully remove any excess.
- Increase the heat to medium-high: Add the chicken pieces in an even layer and cook for 5 to 7 minutes, stirring occasionally, until lightly browned and no longer pink on the outside. The chicken does not need to be fully cooked yet. Transfer it to a clean plate.
- Reduce the heat to medium: Add the diced onion and jalapenos to the pot. Cook for 4 to 5 minutes, stirring and scraping up the browned bits, until the onion is translucent and the peppers have softened. Add the garlic and cook for 30 seconds.
- Sprinkle the flour, smoked paprika, onion powder, salt, and black pepper over the vegetables. Cook for 1 minute, stirring constantly. The mixture should look pasty and no dry flour should remain.
- Slowly pour in 1 cup (240 ml) of the chicken broth while whisking. Once the mixture is smooth, add the remaining 3 cups (720 ml) of broth. Scrape the bottom of the pot to release any remaining browned bits.
- Return the browned chicken and any accumulated juices to the pot. Bring the soup to a gentle simmer over medium heat, then reduce the heat to medium-low. Simmer uncovered for 8 to 10 minutes, until the chicken reaches 165°F (74°C) and the broth has thickened slightly.
- Reduce the heat to low: Add the softened cream cheese a few cubes at a time, whisking after each addition. Continue whisking until the cream cheese is fully incorporated. Small white streaks indicate that it needs more mixing.
- Stir in the heavy cream: Add 1 cup (115 g) of the shredded cheddar in three additions, stirring until each addition melts before adding the next. Keep the soup below a simmer so the dairy stays smooth.
- Stir three-quarters of the cooked bacon into the soup. Reserve the remaining bacon for serving. Heat over low for 2 to 3 minutes, until the soup is steaming and thick enough to lightly coat the back of a spoon.
- If the soup is thicker than desired, stir in 2 to 4 tablespoons (30 to 60 ml) of water. Do not bring it to a rapid boil, which can cause the cheese and cream to separate.
- Remove the pot from the heat and let the soup stand for 5 minutes. Ladle it into bowls and top with the remaining 1/2 cup (55 g) cheddar, reserved bacon, sliced jalapeno, and chives as desired.
