why make this recipe
This soup is warm, creamy, and a little spicy. It mixes jalapeños, cream cheese, and chicken for a rich taste. It is fast to set up and cooks itself in a crockpot. If you like easy chicken dishes, you will enjoy this soup and can pair it with other simple meals like air fryer chicken tips for a full dinner.
introduction
This recipe makes a hearty bowl that tastes like a jalapeño popper in soup form. The soup is creamy, spicy, and filling. It is perfect for busy days because the crockpot does the work. You can change the heat by using more or fewer jalapeños. If you want a creamy chicken soup with a kick, this one fits the bill and is easy to share with family and friends. For another cozy option, try a similar comfort soup like chicken gnocchi soup.
how to make Juicy Spicy Jalapeño Popper Chicken Soup
Follow the simple steps below. Set your crockpot and come back to a warm, tasty soup.
Ingredients :
- 1 lb chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced jalapeños (fresh or pickled)
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 package (8 oz) cream cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheese (for topping)
- Fresh cilantro (for garnish)
Directions :
- In a crockpot, combine the chicken breast, black beans, corn, diced jalapeños, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Cook on low for 6-8 hours or on high for 4 hours until the chicken is tender.
- Remove the chicken, shred it, and return it to the pot.
- Add the cream cheese to the crockpot and stir until melted and mixed well into the soup.
- Serve hot, topped with shredded cheese and fresh cilantro.
how to serve Juicy Spicy Jalapeño Popper Chicken Soup
Serve hot in bowls. Top each bowl with extra shredded cheese and fresh cilantro. Add a squeeze of lime if you like. Serve with warm bread, tortilla chips, or a side salad.
how to store Juicy Spicy Jalapeño Popper Chicken Soup
Cool the soup to room temperature. Put it in airtight containers. Store in the fridge for up to 4 days. For longer storage, freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
tips to make Juicy Spicy Jalapeño Popper Chicken Soup
- Remove seeds from jalapeños for less heat.
- Use pickled jalapeños for tang and a milder spice.
- Cut the cream cheese into cubes so it melts faster.
- Shred the chicken well so it mixes evenly.
- Taste and add salt at the end.
For more ideas on chicken soup styles and flavors, see this chicken tortilla soup copycat for a different twist.
variation (if any)
- Make it milder: use fewer jalapeños or remove seeds.
- Make it hotter: add more jalapeños or a dash of hot sauce.
- Add potatoes or rice for more body.
- Use rotisserie chicken to cut cooking time.
FAQs
Q: Can I use frozen chicken?
A: Yes. Cook time may increase. Make sure the chicken reaches 165°F inside.
Q: Can I skip the cream cheese?
A: You can, but the soup will be less creamy. Try a cup of heavy cream as a substitute.
Q: Can I make this on the stove?
A: Yes. Cook the chicken and vegetables in a pot, add broth, simmer until chicken is tender, then add cream cheese.
Q: Is this soup spicy?
A: It can be. You control the heat by how many jalapeños and whether you remove the seeds.
Q: Can I add other beans or veggies?
A: Yes. Pinto beans or diced bell peppers work well.
Conclusion
This Juicy Spicy Jalapeño Popper Chicken Soup is easy, creamy, and full of flavor. It cooks in the crockpot and makes a great meal for busy days. For another take on this flavor, see a similar recipe at Chicken Jalapeno Popper Soup – Modern Honey.
Print
Juicy Spicy Jalapeño Popper Chicken Soup
- Total Time: 255 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, creamy, and spicy soup that mixes jalapeños, cream cheese, and chicken for a rich taste, perfect for busy days.
Ingredients
- 1 lb chicken breast
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 cup diced jalapeños (fresh or pickled)
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 package (8 oz) cream cheese
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Shredded cheese (for topping)
- Fresh cilantro (for garnish)
Instructions
- In a crockpot, combine the chicken breast, black beans, corn, diced jalapeños, onion, garlic, chicken broth, cumin, chili powder, salt, and pepper.
- Cook on low for 360 minutes (6 hours) or on high for 240 minutes (4 hours) until the chicken is tender.
- Remove the chicken, shred it, and return it to the pot.
- Add the cream cheese to the crockpot and stir until melted and mixed well into the soup.
- Serve hot, topped with shredded cheese and fresh cilantro.
Notes
For less heat, remove seeds from jalapeños or use pickled jalapeños. This soup can also be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg
Keywords: soup, chicken, jalapeño popper, creamy, crockpot