Description
A creamy and flavorful soup inspired by the classic jalapeno popper appetizer, featuring tender chicken, spicy jalapenos, and a rich, cheesy broth.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup chopped yellow onion (about 1 medium)
- 2 cloves garlic, minced
- 2-4 jalapeno peppers, seeded and finely diced (adjust to your spice preference)
- 4 cups chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Salt and freshly ground black pepper to taste
- Optional garnishes: cooked bacon crumbles, extra shredded cheese, chopped fresh cilantro or parsley
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides and cooked through. Remove chicken from the pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5-7 minutes.
- Add minced garlic and diced jalapenos to the pot and cook for 1-2 minutes until fragrant, stirring constantly.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Reduce heat to low and stir in the heavy cream and cubed cream cheese until the cream cheese is melted and the soup is smooth.
- Gradually stir in the shredded cheddar and Monterey Jack cheeses until melted and well combined.
- Return the cooked chicken to the pot. Season with salt and pepper to taste.
- Simmer for another 5-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Serve hot, garnished with optional bacon crumbles, extra cheese, or fresh herbs.
Notes
- For a milder soup, remove all seeds and membranes from the jalapenos.
- If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the simmering soup during the last few minutes of cooking.
- This soup can be made ahead of time and reheated gently on the stovetop.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American