Spicy Jalapeño Popper Chicken Soup

This Spicy Jalapeño Popper Chicken Soup is rich, creamy, and deeply comforting with a gentle kick of heat. It has tender chicken, silky cream cheese, smoky bacon, and just enough jalapeño warmth to keep every spoonful interesting. The recipe is straightforward and beginner friendly, making it perfect for weeknight cooking. From start to finish, it comes together in about 45 minutes.

Ingredients

For the soup base

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 cups cooked chicken breast, shredded
• 4 cups chicken stock

For the creamy jalapeño mixture

• 200 g cream cheese, softened
• 1 cup double cream
• 2 to 3 fresh jalapeños, finely chopped and deseeded if preferred
• 1 teaspoon smoked paprika
• 0.5 teaspoon ground cumin
• Salt to taste
• Black pepper to taste

For the topping

• 150 g cheddar cheese, grated
• 6 rashers smoked bacon, cooked and crumbled
• 2 tablespoons fresh parsley or spring onions, finely chopped

Method

Prepare the base

Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds until fragrant.

Build the soup

Add the shredded chicken to the pot and stir well so it absorbs the onion and garlic flavour. Pour in the chicken stock and bring the soup to a gentle simmer. Cook for 10 minutes.

Make it creamy

Lower the heat and add the cream cheese in small pieces, stirring constantly until fully melted. Pour in the double cream and mix until smooth.

Add heat and seasoning

Stir in the chopped jalapeños, smoked paprika, cumin, salt, and black pepper. Simmer gently for another 10 minutes, stirring occasionally.

Finish and serve

Taste and adjust seasoning if needed. Ladle the soup into bowls and top with grated cheddar, crispy bacon, and fresh parsley or spring onions.

Tips

How do I control the heat level?

Remove all jalapeño seeds for mild heat, or leave some seeds in if you enjoy a spicier soup.

Why does my soup look grainy?

This usually happens if the heat is too high after adding cream cheese. Keep the heat low and stir constantly.

Can I make this soup thicker?

Yes. Simmer uncovered for a few extra minutes or add a small slurry of cornflour and water.

What chicken works best?

Leftover roast chicken or rotisserie chicken gives the best flavour and texture.

Serving Suggestions

• Serve with crusty bread or garlic toast
• Pair with a simple green salad
• Add extra cheese on top for a richer bowl

Storage

Room temperature

This soup should not be left out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove.

Freezing

Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat slowly.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 9 g
• Protein: 28 g
• Fat: 32 g
• Saturated Fat: 17 g
• Sodium: 980 mg

Nutritional values are estimates and may vary depending on ingredients used.

FAQs

Can I make this soup in advance?

Yes. The flavours develop beautifully overnight, making it ideal for meal prep.

Is this soup keto friendly?

Yes. It is naturally low in carbohydrates and suitable for a keto lifestyle.

Can I use pickled jalapeños?

Fresh jalapeños are best, but pickled ones can be used for a tangier heat.

What cheese melts best in this soup?

Cheddar works well, but Monterey Jack or a mild mozzarella also melt smoothly.