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Jalapeño Popper Soup – Creamy, Spicy, and Comforting

Jalapeño Popper Soup is a rich and creamy soup that delivers bold flavors with every spoonful. The combination of tender chicken thighs, diced jalapenos, and melted cheese creates a comforting meal perfect for chilly nights. This soup is easy to make, with only a few simple steps and basic ingredients. The heavy cream and cream cheese give the soup a luxurious texture, while the shredded Cheddar adds a sharp bite. Garnish the soup with extra cheese for an indulgent finish. Serve it with tortilla chips or a slice of crusty bread for the perfect pairing.

Featured in Evening meals for every day.

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Updated on Sat, 04 Jan 2025 12:12:14 GMT
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Jalapeño Popper Soup | myhomemaderecipe.com
Jalapeño Popper Soup is the perfect blend of creamy comfort and spicy heat, inspired by the classic jalapeño popper appetizer. This rich and hearty soup is loaded with tender chicken, diced jalapenos, and a delicious mix of cheeses, creating a flavorful dish that’s sure to warm you up. Let’s take a look at the ingredients you’ll need to bring this comforting soup to life.

Ingredients

  • Butter: Used to sauté the jalapenos and garlic, adding a rich flavor base to the soup.
  • Jalapeno Peppers: Diced jalapenos provide the signature heat. Adjust the amount based on your spice preference, or remove the seeds for a milder flavor.
  • Minced Garlic: Adds depth and a savory touch to balance the spiciness.
  • Chicken Broth: The base of the soup, providing a savory and light background for the rich ingredients.
  • Dried Cilantro: Adds a hint of freshness and herbaceous flavor to the soup.
  • Cajun Seasoning: A blend of spices that enhances the depth of flavor and brings a subtle heat to the dish.
  • Onion Powder: Adds a mild sweetness and extra flavor without the texture of chopped onions.
  • Chicken Thighs: Boneless, skinless chicken thighs are diced and simmered in the broth, becoming tender and juicy as they cook.
  • Cream Cheese: Melts into the soup, creating a smooth and creamy texture that pairs perfectly with the spice.
  • Shredded Cheddar Cheese: A sharp cheese that adds richness and flavor. Most of it is melted into the soup, with the rest used as a garnish.
  • Heavy Cream: Adds extra creaminess to the soup, making it indulgent and rich.
  • Salt and Ground Black Pepper: Essential for seasoning the soup to taste.

Instructions

Step 1:
Melt the butter in a large pot over medium-high heat. Add the diced jalapeno peppers and minced garlic, and sauté for 3 to 4 minutes until softened and fragrant.
Step 2:
Pour in the chicken broth, stirring up any browned bits from the bottom of the pot. Add the dried cilantro, Cajun seasoning, and onion powder. Stir well to combine and bring the mixture to a boil.
Step 3:
Reduce the heat to a simmer and add the diced chicken thighs to the pot. Simmer the soup for 10 to 15 minutes, or until the chicken is fully cooked and tender.
Step 4:
Once the chicken is cooked, stir in the cream cheese, most of the shredded Cheddar cheese, and the heavy cream. Continue to simmer the soup for another 5 minutes, stirring occasionally until the cheeses have melted and the soup is smooth and creamy.
Step 5:
Season the soup with salt and ground black pepper to taste. Adjust the seasoning as needed based on your preferences.
Step 6:
Serve the soup hot, garnished with the remaining shredded Cheddar cheese for an extra cheesy finish. Enjoy with tortilla chips or a slice of crusty bread on the side.

Serving and Storage Tips

  • Serving: Jalapeño Popper Soup is best served hot, with extra shredded Cheddar cheese sprinkled on top. For an added crunch, serve it with tortilla chips or crusty bread on the side. It’s a great dish for cold nights or when you’re craving a comforting meal with a little kick.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the soup in a pot over medium heat, stirring occasionally until warmed through. You can also microwave it in 1-minute intervals, stirring in between.
  • Freezing: To freeze, let the soup cool completely, then transfer it to a freezer-safe container. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

  • Adjusting Spice Level: For a milder soup, use fewer jalapenos and remove the seeds. For extra heat, keep the seeds or add a pinch of cayenne pepper.
  • Cheese Options: You can experiment with different cheeses, such as pepper jack for extra spice or Monterey Jack for a milder flavor.
  • Vegetarian Option: To make this soup vegetarian, substitute the chicken broth with vegetable broth and omit the chicken thighs. You can add extra vegetables like bell peppers or zucchini to make it heartier.

Tips from well-known chefs

  • Chef Maria suggests adding a squeeze of lime juice to brighten up the flavors just before serving.
  • Chef David recommends stirring in a bit of sour cream at the end to add an extra creamy touch to the soup.
  • Chef Elena advises topping the soup with crumbled bacon for a smoky, salty contrast to the creaminess.

Jalapeño Popper Soup

This Jalapeño Popper Soup combines the heat of jalapenos with tender chicken and a rich cheese base, making it a cozy and satisfying dinner.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By: Zaho

Category: Dinners

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 bowls)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 1 tablespoon butter.
02 3 jalapeno peppers, diced.
03 2 teaspoons minced garlic.
04 3 cups chicken broth.
05 1 teaspoon dried cilantro.
06 1 teaspoon Cajun seasoning.
07 1 teaspoon onion powder.
08 4 boneless, skinless chicken thighs, diced.
09 1 (8-ounce) package cream cheese.
10 ½ (8-ounce) package shredded Cheddar cheese, divided.
11 ¼ cup heavy cream.
12 Salt and ground black pepper to taste.

Instructions

Step 01

In a pot over medium-high heat, melt the butter. Add the diced jalapeno peppers and garlic, cooking for 3-4 minutes until softened.

Step 02

Stir in the chicken broth, cilantro, Cajun seasoning, and onion powder, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.

Step 03

Reduce the heat and add the diced chicken thighs. Simmer for 10-15 minutes, allowing the chicken to cook through.

Step 04

Stir in the cream cheese, most of the Cheddar cheese, and heavy cream. Continue to simmer, stirring occasionally, until the cheese has completely melted, about 5 minutes.

Step 05

Season the soup with salt and ground black pepper to taste.

Step 06

Serve hot with the remaining Cheddar cheese sprinkled on top.

Notes

  1. This creamy soup is perfect for a cozy night and pairs well with crusty bread or tortilla chips.
  2. Adjust the spice level by adding more or fewer jalapenos based on your preference.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 400
  • Total Fat: 30 g
  • Total Carbohydrate: 6 g
  • Protein: 25 g