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- 1 tablespoon olive oil - 1 pound boneless, skinless chicken breasts - 1 cup cream cheese - 4 cups chicken broth, preferably low-sodium - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro, roughly chopped - Crumbled tortilla chips - 1 cup jalapeños, fresh or pickled {{ingredient_image_2}} To start, heat one tablespoon of olive oil in a large pot over medium heat. Once the oil shimmers, add one finely diced onion. Sauté the onion for about five minutes until it turns translucent and lightly golden. Next, stir in two minced garlic cloves. Cook the garlic for one minute, stirring to keep it from burning. You want it fragrant, not browned. Now, add one pound of diced chicken breasts to the pot. Cook the chicken for five to seven minutes until it is no longer pink. This step is key for a tender soup base. Once the chicken is cooked, carefully pour in four cups of chicken broth. Bring the mixture to a gentle simmer. Lower the heat and add one cup of softened cream cheese. Stir it consistently until it melts and blends into the broth, creating a creamy texture. Gradually mix in one cup of shredded sharp cheddar cheese, one cup of chopped jalapeños, and one cup of corn. Don’t forget to add one teaspoon of ground cumin and one teaspoon of smoked paprika. Season with salt and freshly ground black pepper to your taste. Allow the soup to simmer for another ten to fifteen minutes. This lets all the flavors meld beautifully. Before serving, taste the soup. Adjust the seasoning as needed by adding extra salt, pepper, or spices to suit your preference. Serve the soup hot. Top it with fresh cilantro and a handful of crumbled tortilla chips for a delightful crunch. Enjoy your Jalapeño Popper Chicken Soup! To avoid clumps of cream cheese, make sure it is soft. Let it sit at room temp. If you mix it into the hot broth slowly, it will blend better. Stir constantly as you add it. This helps it melt smoothly into the soup. For a smoother broth, whisk the soup after adding the cream cheese. This breaks up any lumps. If the soup is too thick, add more chicken broth. A splash of broth can help achieve your desired consistency. To boost flavor, try adding spices like garlic powder or onion powder. A dash of cayenne pepper adds warmth without too much heat. You can also use chili powder for a richer taste. Adding acidity with lime juice brightens the dish. Squeeze fresh lime juice just before serving. This small step makes a big difference in flavor. It balances the richness of the cream cheese and cheese. Pair this soup with warm, crusty bread. A side salad with fresh greens also works well. For a fun twist, serve with crispy tortilla chips for dipping. For a creative presentation, use colorful bowls. Garnish with fresh cilantro and crumbled tortilla chips on top. This adds a pop of color and texture. You can even serve it with lime wedges for an extra zing! Pro Tips Adjust the Heat: Depending on your spice tolerance, you can use fewer jalapeños or opt for milder varieties. For a smoky flavor without added heat, consider using smoked jalapeños. Make it Creamier: For an ultra-creamy texture, blend a portion of the soup before adding the cheese. This will give you a thicker base while still maintaining some chunky elements. Garnish Wisely: Enhance your soup with toppings like avocado slices or a dollop of sour cream for added richness and flavor contrast. Storage Tips: This soup stores well in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if it thickens too much. {{image_4}} If you crave heat, you can add more jalapeños or hot sauce. Fresh jalapeños pack a punch, while pickled ones add tang. You can also mix in spicy ingredients like diced serrano peppers or a dash of cayenne. This will elevate your soup and make it a fiery delight. For gluten-free options, use certified gluten-free chicken broth. You can also swap regular cream cheese for a gluten-free brand. If you're looking for a vegetarian meal, skip the chicken. Instead, use beans or lentils for protein. This way, you keep the soup hearty and filling. You can try different cheeses like Monterey Jack or pepper jack for a twist. These cheeses melt well and add unique flavors. If chicken isn't your thing, swap it for turkey or even tofu for a vegetarian option. Each swap can change the soup's flavor and texture while keeping it comforting. To store leftovers, let the soup cool to room temperature. Transfer it into airtight containers. This helps keep it fresh and tasty. I recommend using glass or BPA-free plastic containers. These materials do not absorb odors. They are also easy to clean. For long-term storage, you can freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Make sure to leave some space at the top. The soup will expand when it freezes. To reheat frozen soup, slowly thaw it in the fridge overnight. You can also heat it directly from frozen on the stove over low heat. Stir often to help it warm evenly. In the fridge, Jalapeño Popper Chicken Soup lasts about 3 to 4 days. Always check for signs of spoilage. If the soup smells sour or has a strange color, it’s best to throw it out. Keeping track of the date you made it helps you stay safe. Yes, you can! To prepare this soup in a slow cooker, follow these steps: 1. Heat the olive oil in a skillet and sauté the onion and garlic until soft. 2. Add the diced chicken to the skillet and cook until no longer pink. 3. Transfer the chicken mix to the slow cooker. 4. Pour in the chicken broth and add the softened cream cheese. 5. Stir in the cheddar cheese, jalapeños, corn, cumin, and smoked paprika. 6. Season with salt and pepper. 7. Cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to mix nicely while you go about your day. If you need a substitute for cream cheese, consider these options: - Greek yogurt: It gives a creamy texture with less fat. - Cottage cheese: Blend it until smooth for a similar taste. - Silken tofu: Great for a dairy-free version; blend until smooth. - Cashew cream: Soak cashews and blend with a bit of water for a rich texture. These swaps keep your soup creamy and delicious. To make Jalapeño Popper Chicken Soup dairy-free, try these ideas: - Replace cream cheese with silken tofu or cashew cream. - Use dairy-free cheese instead of sharp cheddar. - Choose a dairy-free milk alternative like almond or oat milk in place of cream cheese. These adjustments will keep the soup tasty and enjoyable for everyone. This blog post covered how to make Jalapeño Popper Chicken Soup. You learned about key ingredients like chicken, cream cheese, and spices. I shared step-by-step instructions to guide you in making this tasty dish. Tips for texture and flavor help you perfect your soup. I also discussed variations, storage, and answered common questions. Now, with these insights, you can create a delicious soup that impresses. Enjoy cooking and tasting each flavorful bite!

Jalapeño Popper Chicken Soup

A creamy and spicy chicken soup with jalapeños, cream cheese, and cheddar cheese, topped with crunchy tortilla chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cups chicken broth, preferably low-sodium
  • 1 cup cream cheese, softened to room temperature
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1 cup jalapeños, either fresh or pickled, finely chopped
  • 1 cup corn, canned or frozen
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • for garnish fresh cilantro, roughly chopped
  • for topping crumbled tortilla chips

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat until shimmering. Add the finely diced onion and sauté until it becomes translucent and slightly golden, about 5 minutes.
  • Stir in the minced garlic and cook for about 1 minute, stirring constantly to avoid burning. You want the garlic fragrant but not browned.
  • Introduce the diced chicken into the pot, cooking until the meat is no longer pink and cooked through, which should take around 5-7 minutes.
  • Carefully pour in the chicken broth and bring the mixture to a gentle simmer.
  • Lower the heat to a gentle simmer and incorporate the softened cream cheese, stirring consistently until it's fully melted and blended into the broth for a creamy texture.
  • Gradually mix in the shredded cheddar cheese, chopped jalapeños, corn, cumin, and smoked paprika, then season with salt and pepper to taste. Allow the soup to simmer for another 10-15 minutes, enabling the flavors to meld beautifully.
  • Before serving, taste the soup and adjust the seasoning as needed, adding extra salt, pepper, or spices to suit your preference.
  • Serve the soup piping hot, topped with a sprinkle of fresh cilantro and a generous handful of crumbled tortilla chips for that delightful crunch.

Notes

Adjust the amount of jalapeños according to your heat preference.
Keyword chicken, comfort food, creamy, jalapeño, soup