If you’re looking for a delicious and comforting soup that packs a punch, look no further than Smoky Jalapeño Popper Soup with Grilled Chicken. This recipe mixes the flavors of smoky, spicy jalapeños with creamy cheese and tender chicken, creating a bowl of goodness that’s perfect for any day.
Why Make This Recipe
This soup is not just tasty; it’s also a great way to use leftover grilled chicken! The combination of flavors will warm you up, making it perfect for cozy nights or gatherings with friends and family. Plus, it’s quick and easy to prepare, ensuring you spend less time in the kitchen and more time enjoying your meal.
How to Make Smoky Jalapeño Popper Soup with Grilled Chicken
Making Smoky Jalapeño Popper Soup is simple and straightforward. Follow these easy steps to create a hearty and flavorful dish that everyone will love.
Ingredients:
- 1 lb grilled chicken breast, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup jalapeños, chopped (fresh or pickled)
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Directions:
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until soft.
- Add the diced grilled chicken, jalapeños, and smoked paprika. Cook for a few minutes until heated through.
- Pour in the chicken broth and bring the mixture to a simmer.
- Stir in the cream cheese until it melts, then add the shredded cheddar cheese.
- Season with salt and pepper to taste, and let it simmer for about 10 minutes.
- Serve hot, garnished with additional cheese and jalapeños if desired.
How to Serve Smoky Jalapeño Popper Soup with Grilled Chicken
Serve the soup hot in a bowl. You can add extra toppings like shredded cheese or sliced jalapeños for added flavor and presentation. This soup pairs well with crusty bread or tortilla chips for dipping.
How to Store Smoky Jalapeño Popper Soup with Grilled Chicken
Store any leftovers in an airtight container in the refrigerator. The soup will stay fresh for about 3 to 4 days. To reheat, simply warm it up on the stove or in the microwave until heated through.
Tips to Make Smoky Jalapeño Popper Soup with Grilled Chicken
- For a spicier kick, use fresh jalapeños instead of pickled ones.
- Feel free to adjust the amount of cheese to suit your taste.
- If you like a thicker soup, blend some of it with an immersion blender and then stir it back into the pot.
Variation
You can easily make this soup vegetarian by omitting the chicken and adding beans like black beans or chickpeas for protein. Use vegetable broth instead of chicken broth for a lighter version.
FAQs
Q: Can I use rotisserie chicken?
A: Yes! Using rotisserie chicken can save time and add flavor to your soup.
Q: How spicy is this soup?
A: The spice level can vary based on the type and amount of jalapeños you use. Adjust them to your spice preference!
Q: Can I freeze this soup?
A: Yes, you can freeze it in an airtight container for up to 2 months. Just make sure to thaw and reheat it slowly to maintain the flavor and texture.
Smoky Jalapeño Popper Soup with Grilled Chicken
Ingredients
Main Ingredients
- 1 lb grilled chicken breast, diced Use leftover grilled chicken for convenience.
- 1 tablespoon olive oil For sautéing the vegetables.
- 1 medium onion, chopped Adds sweetness and flavor.
- 3 cloves garlic, minced Enhances the flavor profile.
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup cream cheese, softened For creaminess in the soup.
- 1 cup shredded cheddar cheese Mix in for flavor, can garnish with more.
- ½ cup jalapeños, chopped Fresh or pickled, depending on your spice preference.
- 1 teaspoon smoked paprika Adds a smoky flavor.
- Salt and pepper to taste Adjust according to preference.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until soft.
- Add the diced grilled chicken, jalapeños, and smoked paprika. Cook for a few minutes until heated through.
- Pour in the chicken broth and bring the mixture to a simmer.
- Stir in the cream cheese until it melts, then add the shredded cheddar cheese.
- Season with salt and pepper to taste, and let it simmer for about 10 minutes.
- Serve hot, garnished with additional cheese and jalapeños if desired.
