Spicy Jalapeño Popper Chicken (Printable Version)
Creamy, spicy chicken soup featuring jalapeños, cheddar cheese, and crispy bacon for rich flavor.
# Ingredients Required:
→ Vegetables and Aromatics
01 -
1 medium onion, diced
02 -
3 cloves garlic, minced
03 -
2 large jalapeños, seeds removed and diced
04 -
Fresh cilantro for garnish
→ Proteins
05 -
450 grams boneless, skinless chicken breasts
06 -
120 grams crumbled bacon (optional)
→ Liquids and Dairy
07 -
30 milliliters olive oil
08 -
950 milliliters chicken broth
09 -
240 milliliters heavy cream
10 -
225 grams cream cheese, softened
11 -
110 grams shredded cheddar cheese
→ Spices and Seasonings
12 -
1 teaspoon ground cumin
13 -
1 teaspoon paprika
14 -
Salt and black pepper to taste
# Guide to Cooking:
01 -
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until softened.
02 -
Stir in the minced garlic and diced jalapeños, cooking an additional 2 minutes to release their flavors.
03 -
Add the chicken breasts to the pot along with the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is fully cooked.
04 -
Remove the chicken breasts from the pot and shred using two forks. Return the shredded chicken to the pot.
05 -
Stir in heavy cream, ground cumin, paprika, salt, and pepper, blending well with the broth.
06 -
Add the softened cream cheese, stirring continuously until the mixture becomes smooth and creamy.
07 -
Mix in shredded cheddar cheese until melted and fully combined. If using, fold in the crumbled bacon to enhance flavor.
08 -
Allow the soup to simmer gently for an additional 5 minutes to develop the flavors.
09 -
Serve hot, garnished with fresh cilantro.
# Extra Suggestions:
01 -
Adjust the number of jalapeños according to your preferred spice level. For a lighter version, substitute half of the heavy cream with low-fat milk.