Every time I make Jalapeño Popper Soup, it transports me back to those chilly autumn evenings when the leaves turn golden, and the scent of something warm and delicious fills the air. This recipe isn’t just about ingredients; it’s about the memories that come with it. I can still hear my family laughing around the dinner table as they enjoyed this comforting bowl of goodness. The creaminess of the soup, mixed with the kick of the jalapeños, creates a perfect harmony that warms the soul. I can already imagine your kitchen filled with this delightful aroma, and I know that once you try it, you’ll feel the same warmth and joy that I do every time I make it.
Now, let’s dive into how to make this delightful Jalapeño Popper Soup. It’s easier than you might think and oh-so-rewarding!
Ingredients:
- 8 oz bacon, diced: Bacon adds that irresistible flavor that lifts this soup to a new level of deliciousness.
- 4–6 jalapeño peppers, chopped: These little guys bring the heat! The more you add, the spicier it gets, so feel free to adjust according to your taste.
- 1/2 cup chopped red or green bell peppers: They add a lovely sweetness and vibrant color to the soup.
- 1/2 cup chopped white onion: Onions are the foundation of many great dishes, bringing depth and flavor.
- 3 large garlic cloves, minced: Because who doesn’t love garlic? It adds that aromatic quality that’s simply divine.
- 1/4 cup all-purpose flour: This helps thicken the soup, giving it that creamy texture we all love.
- 1/4 tsp paprika: A hint of smokiness that elevates the overall flavor.
- 1 tsp cumin: This spice brings warmth and a subtle earthiness to the soup.
- 1 tsp kosher salt and 1/2 tsp black pepper: Essential for seasoning—the right amounts can make all the difference in a dish!
- 4 cups low-sodium chicken broth: The base of our soup! Using low-sodium ensures you can control the saltiness.
- 8 oz cream cheese, cubed: This is where the magic happens—adding creaminess that makes this soup truly comforting.
- 1 cup half and half: For an even richer texture and flavor.
- 2 cups shredded chicken: Leftover rotisserie chicken works great, making it easy-peasy!
- Optional toppings: Shredded cheddar cheese, chopped green onions, sliced jalapeños, or crumbled bacon—these add a personal touch to your bowl!
Now that we have our ingredients lined up, let’s roll up our sleeves and start cooking!
Step 1: Cook the Bacon
Start by heating a Dutch oven or stock pot over medium heat. Once it’s nice and warm, add the diced bacon. You’ll want to cook it, stirring frequently, for about 10 minutes or until it’s crispy and fragrant. You can already smell the deliciousness, right? When it reaches that perfect crispy texture, carefully remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Don’t toss that bacon grease just yet! You’ll want to reserve about 2 tablespoons in the pot for the next step.
Step 2: Sauté the Vegetables
Now, it’s time to add some color and flavor! Add the chopped jalapeños, bell peppers, and onion to the pot with the reserved bacon grease. Sauté these for about 5 to 6 minutes until they’re softened. Stir in the minced garlic, flour, paprika, cumin, salt, and pepper. Cook this luscious mixture for about a minute, stirring constantly. This step is crucial as you want to toast those spices and flour, letting their flavors blossom.
Step 3: Create the Soup Base
Pour in the chicken broth and bring the mixture to a boil over medium-high heat. Once you see those bubbles rising, reduce the heat to medium-low. Now is the time to add the cream cheese. Stir vigorously until it’s fully melted and incorporated into the broth. Can you picture how rich and creamy that looks? I just love this part!
Step 4: Stir in the Chicken and Half and Half
Now, add in the half and half along with the shredded chicken. Stir everything together and let it cook for about 10 minutes. This step is all about allowing those flavors to meld together and warm through. You know it’s ready when your kitchen fills with that comforting aroma!
Step 5: Serve and Garnish
Once your soup is heated through, it’s time to serve! Ladle the soup into bowls and don’t forget to jazz it up with your favorite toppings. Whether you go for shredded cheddar cheese, a sprinkle of chopped green onions, some sliced jalapeños for extra kick, or crumbled bacon for a second round ofthat smoky flavor, trust me—these little extras make it special!
Why I Love Making This Dish
Jalapeño Popper Soup is one of those recipes that brings people together. It’s not just a meal; it’s a hug in a bowl! I adore how the heat from the jalapeños mingles beautifully with the creaminess of the soup. Each spoonful brings back fond memories of family gatherings and cozy nights. It’s amazing how food can evoke such strong emotions, isn’t it?
What You’ll Need
Aside from your ingredients, you’ll want to make sure you have some basic kitchen tools on hand. A good Dutch oven or stock pot is essential, and a slotted spoon will make it easy to remove the bacon. You may also want a sturdy wooden spoon for stirring, and of course, some bowls for serving. A ladle is great for pouring the soup into bowls without any mess!
Tips for Perfect Results
To make your soup even better, consider these tips. Use fresh herbs if you have them! A sprinkle of cilantro or even fresh parsley really enhances the flavor. If you like it spicier, don’t remove the seeds from the jalapeños before chopping them. Trust me, it’ll pack a punch! For a more smoked flavor, try using smoked paprika instead of regular.
Serving Suggestions and Sides
This soup is perfect on its own, but if you want to round out the meal, I recommend serving it with some warm, crusty bread or a side salad. A nice green salad with a simple vinaigrette pairs beautifully with the richness of the soup. I also love making cornbread to go alongside it—there’s just something about cornbread and spicy soup that makes my heart smile.
Leftovers
Now, if you’re lucky enough to have leftovers (which I often do because my family loves it so much!), you’ll want to store them in an airtight container in the fridge. It stays good for about 3 to 4 days. When reheating, I suggest warming it up gently on the stove over medium heat. You can add a splash of chicken broth or half and half if you find it thickens up too much. It makes for a perfect lunch the next day!
FAQ Section
Can I use boneless chicken?
You can, but trust me, the bone-in version is so much more flavorful. I’ve tried both, and bone-in is always juicier! It’s worth it for that extra richness.
What if I can’t find fresh jalapeños?
No worries! You can use pickled jalapeños instead. They will give a different but delightful flavor to your soup!
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day after the flavors have had time to meld together. Just follow the storage tips I shared earlier.
What’s the best way to freeze the soup?
If you want to freeze it, you can! Just make sure it’s completely cooled before putting it in airtight freezer-safe containers. It can last about 3 months in the freezer. When you’re ready to eat, thaw it in the fridge overnight and reheat as usual.
This Jalapeño Popper Soup has become a cherished recipe in my household, and I can’t wait for you to try it too! I just know that you and your family will love it as much as we do. So, roll up your sleeves and give it a go. And when your family asks for seconds, just like mine does every time, know that you’ve created something special. I’d love to hear how it turns out for you! Enjoy every comforting spoonful.
Jalapeño Popper Soup
Ingredients
Main Ingredients
- 8 oz bacon, diced Adds irresistible flavor.
- 4–6 pieces jalapeño peppers, chopped Adjust according to taste for spiciness.
- 1/2 cup chopped red or green bell peppers Adds sweetness and color.
- 1/2 cup chopped white onion Provides depth and flavor.
- 3 cloves large garlic, minced Enhances aroma.
- 1/4 cup all-purpose flour Thickens the soup.
- 1/4 tsp paprika Adds a hint of smokiness.
- 1 tsp cumin Brings warmth and earthiness.
- 1 tsp kosher salt Essential for seasoning.
- 1/2 tsp black pepper Essential for seasoning.
- 4 cups low-sodium chicken broth Control the saltiness.
- 8 oz cream cheese, cubed Creates creaminess.
- 1 cup half and half For richer texture.
- 2 cups shredded chicken Leftover rotisserie chicken works great.
Optional Toppings
- shredded cheddar cheese Adds extra flavor.
- chopped green onions Adds freshness.
- sliced jalapeños For extra kick.
- crumbled bacon For an additional smoky flavor.
Instructions
Cook the Bacon
- Heat a Dutch oven or stock pot over medium heat and add the diced bacon. Cook, stirring frequently, for about 10 minutes until crispy. Remove with a slotted spoon and drain on paper towels, reserving 2 tablespoons of bacon grease in the pot.
Sauté the Vegetables
- Add chopped jalapeños, bell peppers, and onion to the pot with the reserved bacon grease. Sauté for about 5 to 6 minutes until softened. Stir in minced garlic, flour, paprika, cumin, salt, and pepper, cooking for about a minute while stirring constantly.
Create the Soup Base
- Pour in the chicken broth and bring to a boil over medium-high heat. Reduce heat to medium-low and add cream cheese, stirring until fully melted and incorporated.
Stir in the Chicken and Half and Half
- Add half and half and shredded chicken, stirring to combine. Allow to cook for about 10 minutes to meld the flavors.
Serve and Garnish
- Ladle soup into bowls and garnish with optional toppings of your choice.