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Jalapeño Popper Chicken Soup

A creamy and flavorful soup that combines spicy jalapeños, tender chicken, and rich cream, perfect for a comforting meal any night of the week.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2-4 jalapeños, diced (seeds removed for milder flavor)
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 2 cups shredded cheddar cheese
  • Salt and pepper, to taste
  • Chopped cilantro or green onions, for garnish

Method
 

Cooking Instructions
  1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and season with salt and pepper. Cook until golden brown on each side (about 6-7 minutes). Remove and set aside.
  2. In the same pot, add the diced onion and jalapeños. Sauté until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle simmer. Add the chicken back to the pot, cover, and let it cook for about 15 minutes, or until the chicken is cooked through.
  4. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
  5. Lower the heat and add the softened cream cheese. Stir until melted and fully incorporated into the broth.
  6. Gradually mix in the shredded cheddar cheese until melted and creamy. Taste and adjust seasoning with salt and pepper as needed.
  7. Ladle the soup into bowls and top with chopped cilantro or green onions for a burst of freshness. Enjoy!

Notes

You may adjust the heat level by varying the amount of jalapeños used. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for longer storage (up to 2-3 months).