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Jalapeño Popper Chicken Soup: A Cozy Bowl of Comfort

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Ingredients
  

  • 2 tablespoons olive oil or butter if you prefer
  • 1 small onion chopped
  • 4-5 cloves garlic minced
  • 2 cups cooked chicken shredded (I like to use rotisserie chicken to save time!)
  • 4 cups chicken broth low-sodium is best
  • 1 can 4 oz diced green chilies (optional, but adds extra flavor)
  • 1-2 jalapeños sliced (remove seeds for a milder heat)
  • 8 oz cream cheese don’t skimp on the creamy goodness!
  • 1 cup shredded cheddar cheese plus extra for topping
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika this adds an amazing smoky flavor!
  • Fresh cilantro chopped (optional, but adds a nice freshness)

Instructions
 

Step 1: Sauté the Veggies

  • First things first—heat up a large pot or Dutch oven over medium heat. Add the olive oil (or butter, if you prefer) and sauté the chopped onion for about 3-4 minutes until it becomes soft and translucent. This is the base of the flavor, so make sure not to skip this step.
  • Next, add the minced garlic and sauté for another 30 seconds. Your kitchen will start to smell amazing at this point!

Step 2: Add the Chicken and Broth

  • Now it’s time to add in your cooked, shredded chicken. I love using rotisserie chicken because it’s already cooked and makes the process so much quicker. You can also use leftover chicken from another meal—whatever works best for you!
  • Pour in the chicken broth, and stir everything together. Bring the soup to a simmer and let it cook for about 10-15 minutes to let the flavors combine. While that’s happening, feel free to give yourself a little break. Maybe prep some toppings while you wait—tortilla chips, sour cream, or more cheese, anyone?

Step 3: Add the Creaminess

  • Here’s where the magic happens. Cut the cream cheese into cubes and add it to the soup. Stir until it melts and combines into a creamy base. This is what makes the soup so rich and comforting. It’s like a little bite of heaven with every spoonful.
  • Once the cream cheese has melted, it’s time to add the shredded cheddar and mozzarella cheeses. Stir until everything is nice and melted. You’ll notice the soup thickening up, and that’s exactly what you want!

Step 4: Spice Things Up

  • This is where you can control the heat level. If you want a mild soup, add just a few slices of jalapeño. For something spicier, throw in a few more slices or even some extra seeds. I like a little kick, so I usually go for two jalapeños and some of the seeds (but not too many—don’t want to set my mouth on fire!).
  • Now, sprinkle in the smoked paprika for that smoky flavor, and season with salt and pepper to taste. Give everything a good stir and let it simmer for another 5-10 minutes. The flavors will continue to develop, and the soup will get even creamier.

Step 5: Serve and Enjoy!

  • Once everything is nice and hot, it’s time to serve up your soup. Ladle it into bowls and top with your favorite toppings. A few crispy tortilla chips on top add a nice crunch, and a dollop of sour cream or Greek yogurt can cool things down if the soup is a little too spicy for your taste. Don’t forget to sprinkle with fresh cilantro for a burst of freshness!