Spicy Jalapeño Popper Chicken Soup
A hearty and creamy soup that combines the flavors of spicy jalapeño poppers and shredded chicken, perfect for chilly evenings and gatherings.
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded Use rotisserie chicken for convenience.
- 4 cups chicken broth Ensure it's gluten-free if necessary.
- 1 cup cream cheese, softened Let it soften at room temperature for easy incorporation.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack or pepper jack.
- 1 cup jalapeños, diced Use fresh or pickled, adjust amount based on spice tolerance.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- to taste salt and pepper
- 2 tablespoons olive oil
- for garnish chopped green onions
Instructions
Preparation
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 diced onion and 2 minced garlic cloves. Sauté until translucent.
- Stir in 1 cup of diced jalapeños and cook for another 2-3 minutes.
- Mix in the shredded chicken and 1 teaspoon of cumin until combined.
- Pour in 4 cups of chicken broth and bring to a simmer.
- Lower the heat and stir in 1 cup of softened cream cheese until fully melted and incorporated.
- Add 1 cup of shredded cheddar cheese, stirring until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions.
Notes
For lighter soup, consider substituting half of the cream cheese with Greek yogurt. Best served with crusty bread or tortilla chips.