Description
This Smoky Jalapeño Popper Soup with Grilled Chicken is a creamy, spicy, and comforting dish inspired by the flavors of jalapeño poppers. Loaded with smoky spices, melted cheddar cheese, crispy bacon, and tender grilled chicken, this soup delivers a rich and satisfying taste perfect for any season.
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4-6 fresh jalapeños, chopped (seeds removed for less heat)
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup half-and-half (or heavy cream)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
For the Grilled Chicken:
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Chicken: Preheat a grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, salt, pepper, garlic powder, and smoked paprika. Grill the chicken for 6-8 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest.
- Sauté Aromatics: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes until soft and translucent. Add the minced garlic and chopped jalapeños, cooking for another 2-3 minutes until fragrant.
- Add Broth and Simmer: Pour in 4 cups of chicken broth. Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld and the jalapeños to soften.
- Create Creamy Base: Add the softened cream cheese to the pot, stirring continuously until melted and smooth. Stir in half of the shredded cheddar cheese and the half-and-half, mixing until the cheese is fully melted and the soup is creamy.
- Season Soup: Sprinkle in smoked paprika, salt, and pepper to taste. Adjust seasoning as needed. Continue to simmer on low heat for 5 minutes to thicken slightly.
- Prepare Chicken for Serving: Slice or dice the rested grilled chicken breasts into bite-sized pieces.
- Serve: Ladle the soup into bowls and top with the remaining cheddar cheese, crumbled bacon, grilled chicken pieces, and a sprinkle of chopped fresh cilantro if desired. Enjoy warm.
Notes
- For milder soup, remove all seeds from jalapeños. For more heat, include some seeds.
- Substitute turkey bacon or omit bacon for a lighter version.
- Use low-fat cream cheese and half-and-half for a lighter option.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Garnish with extra cilantro or a squeeze of lime for added freshness.
