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Spicy Jalapeño Popper Chicken Soup

A creamy and spicy chicken soup with the zesty bite of jalapeños and rich cheeses, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb boneless, skinless chicken breast, diced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup diced jalapeños (fresh or canned, adjust to taste)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cups corn (canned or frozen)
  • 1 tsp paprika
  • Salt and pepper, to taste
  • Olive oil, for cooking

Method
 

Preparation
  1. Get all your ingredients ready. Dice the chicken, onion, garlic, and jalapeños, and measure out the cream cheese and shredded cheddar.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the diced chicken and cook until browned and fully cooked, about 7-10 minutes. Remove the chicken from the pot and set aside.
  2. In the same pot, add the diced onions and sauté until they’re soft, about 3-4 minutes. Now, stir in the minced garlic and jalapeños; cook for another minute until fragrant.
  3. Pour in the chicken broth and add the cooked chicken back to the pot. Let the mixture simmer on low heat.
  4. It’s time to stir in the softened cream cheese. Whisk until incorporated and smooth.
  5. Mix in the shredded cheddar cheese and corn, letting everything simmer for another 5 minutes until the cheese is melted, and the soup is hot and inviting.
  6. Finally, season the soup with paprika, salt, and pepper to taste. Serve hot, garnished with extra cheese, crispy tortilla strips, or avocado slices if desired.

Notes

Adjust the heat of the soup by modifying the amount of jalapeños. For a lighter version, substitute half of the cream cheese with Greek yogurt. Store leftovers in an airtight container for up to 3 days or freeze individual portions for up to 3 months.