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Spicy Jalapeno Popper Chicken Soup

A rich, creamy, and low-carb soup loaded with shredded chicken, crispy bacon, melted cheddar, and the perfect spicy kick of fresh jalapeños.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base & Aromatics
  • 6 slices thick-cut bacon chopped
  • 1 small yellow onion diced
  • 4 jalapenos diced, seeds removed for milder heat
  • 3 cloves garlic minced
Broth & Dairy
  • 4 cups chicken broth
  • 8 oz cream cheese full fat, softened to room temperature
  • 0.5 cup heavy whipping cream
  • 1.5 cups sharp cheddar cheese freshly grated
Chicken & Spices
  • 2 cups cooked chicken breast shredded
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
Garnishes
  • 0.5 cup sour cream
  • 1 small bunch fresh cilantro chopped
  • 1 fresh jalapeno sliced into rings

Equipment

  • Large Pot or Dutch Oven
  • Whisk
  • Wooden Spoon
  • Slotted spoon

Method
 

  1. Cook the chopped bacon in a large pot over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the grease in the pot.
  2. Add the diced onion and jalapenos to the bacon grease. Sauté for 5 minutes until soft. Add the garlic and spices, cooking for 1 more minute.
  3. Pour in the chicken broth and bring to a simmer.
  4. Add the softened cream cheese to the simmering broth. Whisk continuously until completely melted and smooth.
  5. Stir in the shredded chicken and half of the cooked bacon. Reduce heat to low, cover, and simmer for 10-15 minutes.
  6. Remove the pot from the heat. Slowly stir in the heavy cream and grated cheddar cheese until completely melted.
  7. Ladle into bowls and garnish with the remaining bacon, extra cheddar, fresh jalapeno slices, sour cream, and cilantro.

Notes

Always add the cheddar cheese OFF the heat to prevent the soup from separating or becoming grainy.