Description
This Smoky Jalapeño Popper Soup with Grilled Chicken is a creamy, spicy, and smoky delight that combines the heat of fresh jalapeños with the richness of cream cheese and cheddar. Perfect for a comforting meal, it features tender grilled chicken breasts seasoned with garlic and smoked paprika, wrapped in a hearty soup base enhanced by bacon and garnished with fresh cilantro for a fresh note.
Ingredients
Scale
Soup Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4-6 fresh jalapeños, chopped (seeds removed for less heat)
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup half-and-half (or heavy cream)
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Grilled Chicken Ingredients
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
Instructions
- Prepare the Soup Base: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Then add the minced garlic and chopped jalapeños (with seeds removed for less heat) and cook for another 2 minutes until fragrant.
- Add Liquids and Simmer: Pour in 4 cups of chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and jalapeños to soften.
- Incorporate Cream and Cheese: Lower the heat and stir in 1 cup of softened cream cheese until fully melted and smooth. Then add 1 cup of shredded cheddar cheese (reserve 1/2 cup for garnish), half-and-half, smoked paprika, salt, and pepper. Stir continuously until the cheese melts and the soup is creamy.
- Cook the Bacon: In a separate skillet, cook the 4 slices of bacon until crispy. Once cooked, crumble them into small pieces for topping.
- Prepare the Grilled Chicken: Preheat your grill or grill pan over medium-high heat. Brush the chicken breasts with 1 tablespoon olive oil and season with salt, pepper, garlic powder, and smoked paprika. Grill the chicken for 5-7 minutes per side or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and let rest for a few minutes before slicing.
- Assemble and Serve: Ladle the hot soup into bowls, top each serving with the remaining 1/2 cup shredded cheddar cheese, crumbled bacon, sliced grilled chicken, and garnish with fresh cilantro if desired. Serve immediately and enjoy the comforting smoky heat.
Notes
- Adjust the number of jalapeños or include seeds to increase spiciness as preferred.
- Half-and-half can be substituted with heavy cream for a richer texture or milk for a lighter version.
- Bacon can be omitted or replaced with a vegetarian alternative for dietary preferences.
- For a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
