Jalapeño Popper Chicken Soup
This jalapeño popper chicken soup packs in all the spice and creaminess of a jalapeño popper in every bite.
Servings: 8 servings
Calories: 368kcal
Equipment
- Cutting Board
- Stockpot
- Wooden Spoon
Ingredients
- 4 chicken breasts (shredded or cubed) cooked
- 3 medium jalapeños diced
- 1 tablespoon butter
- 2 green onions diced
- 1 teaspoon minced garlic
- 1 teaspoon chili powder
- 2 teaspoon garlic powder
- 2 teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 cups chicken broth
- 8 oz cream cheese
- 1 cup heavy cream
- 2½ cups cheddar cheese shredded
Instructions
- In a medium stockpot, add the butter, jalapeños, green onions, and garlic. Sauté on medium-high heat for 3-4 minutes, stirring occasionally.
- Add the cream, broth, cream cheese, cheddar cheese, and spices and reduce to low heat. Allow the cheese and cream cheese to melt, stirring occasionally until fully combined.
- Add the shredded chicken and then cover and let simmer on low heat for 6-8 minutes. Serve and enjoy!
Notes
- You can cook the chicken however you choose -- grill, boil, instant pot, crockpot, etc.
- Serve with a dollop of sour cream and fresh diced green onions or jalapeños
- For less spice, remove the seeds from the jalapeños before sautéeing them
