Jalapeño Popper Chicken Soup: Creamy, Spicy, and Comforting Recipe

Indulge in the ultimate comfort food with this Jalapeño Popper Chicken Soup, a creamy and spicy twist on a classic favorite. Packed with flavors from crispy bacon, diced jalapeños, and melted cheddar cheese, this soup is perfect for warming up on chilly days. Whether you’re a spice enthusiast or prefer a milder kick, this recipe is customizable to suit your taste buds. Follow our easy step-by-step guide to create a bowl of goodness that’s sure to become a household staple!

Ingredients

• 4 slices bacon, cut into 1-inch pieces
• 1 tablespoon oil
• 1 onion, diced
• 4 jalapeño peppers, diced (adjust to taste)
• 2 cloves garlic, chopped
• 4 cups chicken broth or vegetable broth
• 2 cups cooked chicken, diced or shredded
• 1 (15 ounce) can white beans
• Salt and pepper to taste
• 1 cup corn
• 4 ounces cream cheese, room temperature
• 1 cup aged cheddar cheese, shredded

Preparation

1. Cook the bacon in a large saucepan until crispy. Set aside on paper towels to drain and pour off the excess grease.
2. Heat the oil in the pan over medium heat. Add the diced onion and jalapeño peppers, cooking until tender (about 5-7 minutes).
3. Add the chopped garlic and cook until fragrant (about 1 minute).
4. Stir in the broth, bacon, chicken, and white beans. Simmer for 15 minutes, seasoning with salt and pepper to taste.
5. Add the corn, cream cheese, and cheddar cheese, stirring until the cheeses melt and the soup is creamy.
6. For Slow Cooker: Follow steps 1-3, then place everything except the beans, corn, and cheese into the slow cooker. Cook on low for 6-10 hours or high for 2-4 hours. Add the reserved ingredients and continue cooking until the cheese melts.
Tip: Adjust the number of jalapeños to control the heat level. For a milder soup, remove the seeds. If the soup is too spicy, add more cream cheese to balance the heat.
Enjoy this delicious, hearty soup with crusty bread or a side salad for a complete meal!