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smoky jalapeño popper soup with grilled chicken
Lily Brooks

Smoky Jalapeño Popper Soup with Grilled Chicken

Smoky jalapeño popper soup with grilled chicken delivers the perfect blend of creaminess, heat, and protein in a hearty, comforting dish. A flavor-packed fusion of your favorite appetizer in soup form.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

For the Grilled Chicken:
  • 1.5 lbs boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
For the Soup Base:
  • 6-8 jalapeños halved and seeded
  • 8 oz cream cheese softened
  • 1 cup sharp cheddar cheese shredded
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 4 strips thick-cut bacon chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
For Garnish:
  • Chopped green onions
  • Extra shredded cheese
  • Crispy bacon bits
  • Sour cream
  • Crushed tortilla chips

Method
 

  1. Season chicken with oil, paprika, garlic powder, salt, and pepper. Grill 6-7 minutes per side. Rest and slice.
  2. Char jalapeños cut-side down on grill 3-4 minutes until blistered.
  3. In a Dutch oven, cook bacon until crispy. Remove and reserve 2 tbsp fat in the pot.
  4. Sauté onion in bacon fat 4-5 minutes. Add garlic and cook 30 seconds more.
  5. Add flour, stir 2 minutes. Whisk in broth gradually to form base.
  6. Add chopped jalapeños and cream cheese. Simmer 10 minutes, stirring to melt cheese.
  7. Blend soup partially or fully for desired texture.
  8. Stir in cream, cheddar, chicken, and bacon. Simmer 5 minutes. Season and garnish as desired.

Nutrition

Serving: 1bowlCalories: 485kcalCarbohydrates: 12gProtein: 32gFat: 35gSodium: 890mgFiber: 2g

Notes

Sub Greek yogurt for cream cheese to reduce calories. Use almond flour to make gluten-free. Coconut milk and nutritional yeast create a dairy-free base. Freeze portions for up to 3 months.

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