This Smoky Jalapeño Popper Soup with Grilled Chicken is a creamy, spicy, and comforting bowl that brings together the best flavors of jalapeño poppers in soup form. Loaded with smoky spices, tender grilled chicken, and a cheesy, creamy base, it’s perfect for warming up on chilly days or when I want a satisfying, flavorful meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tbsp olive oil
1 small onion, diced
3–4 jalapeños, seeded and diced (leave some seeds for more heat)
3 cloves garlic, minced
4 cups chicken broth
1 block (8 oz) cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
2 cups cooked grilled chicken, chopped or shredded
1/2 cup heavy cream or half-and-half
Optional toppings: crispy bacon bits, chopped green onion, shredded cheese, crushed tortilla chips
Directions
Heat olive oil in a large pot over medium heat. Sauté the diced onion and jalapeños for 5 to 6 minutes until they soften. Add the minced garlic and cook for 1 more minute.
Pour in the chicken broth and add smoked paprika and cumin. Bring everything to a simmer.
Lower the heat and whisk in the softened cream cheese until it melts smoothly into the broth.
Stir in the shredded cheddar cheese until melted, then add the grilled chicken. Let the soup simmer for 5 to 10 minutes to let the flavors combine.
Stir in the heavy cream or half-and-half, then taste and adjust seasoning with salt and pepper.
Serve hot, garnished with your favorite toppings like crispy bacon, extra jalapeño slices, chopped green onions, shredded cheese, or crushed tortilla chips.
Servings and timing
This recipe makes about 4 generous servings. It takes roughly 30 minutes from start to finish, making it a great choice for a weeknight dinner or a cozy weekend meal.
Variations
To make it vegetarian, I substitute the chicken broth with vegetable broth and omit the grilled chicken, adding more beans or roasted vegetables for extra heartiness.
For a dairy-free version, I use vegan cream cheese, dairy-free cheddar, and coconut cream instead of heavy cream.
If I want more smoky flavor, I sometimes add a splash of chipotle in adobo sauce or smoked sausage.
For extra heat, I leave more jalapeño seeds in or add a dash of hot sauce when serving.
I can swap the grilled chicken for cooked shredded rotisserie chicken to save time without sacrificing flavor.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm the soup on the stove over medium-low heat, stirring occasionally to keep it creamy and prevent the cheese from separating. If the soup thickens too much, I add a splash of chicken broth or cream to loosen it up. This soup also freezes well—just thaw overnight in the fridge before reheating.
FAQs
Can I use fresh jalapeños instead of pickled?
Yes, fresh jalapeños work perfectly here. Just seed and dice them as directed. Leaving some seeds adds more heat, but you can adjust based on your preference.
What if I don’t have grilled chicken on hand?
You can easily use rotisserie chicken or even cooked shredded chicken breast. If you want, pan-sear the chicken for added flavor before adding it to the soup.
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, jalapeños, and garlic first, then transfer everything to the slow cooker. Add the broth, spices, cream cheese, and chicken, and cook on low for 4–6 hours. Stir in cheddar and cream at the end.
How spicy is this soup?
The spice level depends on how many jalapeños you use and whether you leave the seeds in. I usually keep it moderately spicy, but you can adjust for mild or hotter by changing the amount or seeds.
Can I prepare this soup ahead of time?
Yes, this soup tastes great the next day as the flavors meld even more. Just reheat gently and add fresh toppings right before serving.
Conclusion
I find this Smoky Jalapeño Popper Soup with Grilled Chicken to be the ultimate comfort dish that’s bursting with flavor and just the right amount of spice. It’s easy to whip up, versatile, and perfect for meal prep or entertaining. Every spoonful feels like a cozy, smoky hug that warms me from the inside out. I’m confident it’ll become one of my go-to recipes whenever I crave something hearty and delicious with a bit of a kick.
Recipe:
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Smoky Jalapeño Popper Soup with Grilled Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Salt
Description
A creamy, smoky, and spicy soup inspired by jalapeño poppers, featuring tender grilled chicken, sharp cheddar, and a flavorful blend of spices for a comforting meal.
Ingredients
1 tbsp olive oil
1 small onion, diced
3–4 jalapeños, seeded and diced (leave some seeds for more heat)
3 cloves garlic, minced
4 cups chicken broth
1 block (8 oz) cream cheese, softened
1 cup shredded sharp cheddar cheese
1/2 tsp smoked paprika
1/2 tsp cumin
Salt & pepper to taste
2 cups cooked grilled chicken, chopped or shredded
1/2 cup heavy cream or half-and-half
Optional toppings: crispy bacon bits, chopped green onion, shredded cheese, crushed tortilla chips
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the diced onion and jalapeños for 5 to 6 minutes until they soften.
- Add the minced garlic and cook for 1 more minute.
- Pour in the chicken broth and add smoked paprika and cumin. Bring everything to a simmer.
- Lower the heat and whisk in the softened cream cheese until it melts smoothly into the broth.
- Stir in the shredded cheddar cheese until melted, then add the grilled chicken. Let the soup simmer for 5 to 10 minutes to let the flavors combine.
- Stir in the heavy cream or half-and-half, then taste and adjust seasoning with salt and pepper.
- Serve hot, garnished with your favorite toppings like crispy bacon, extra jalapeño slices, chopped green onions, shredded cheese, or crushed tortilla chips.
Notes
Use fresh jalapeños and adjust seeds for desired heat level.
Rotisserie chicken can be used as a shortcut.
To make vegetarian, use vegetable broth and omit chicken, adding beans or roasted vegetables.
For dairy-free, substitute vegan cream cheese, dairy-free cheddar, and coconut cream.
Soup stores well for up to 3 days refrigerated and freezes nicely.
Reheat gently, adding broth or cream if soup thickens.
Slow cooker method: sauté veggies first, then slow cook with broth and spices 4–6 hours, adding cheese and cream last.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 75 mg
