Smoky Jalapeno Popper Soup with Grilled Chicken
A creamy soup with grilled chicken, jalapenos, cream cheese, and cheddar.
Equipment
- Large pot
- Wooden spoon
- Ladle
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts grilled and diced
- 1 tbsp olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cup low sodium chicken broth
- 1 cup whole milk
- 8 oz cream cheese softened and cubed
- 1 cup shredded cheddar cheese plus more for garnish
- ½ cup fresh jalapenos chopped, seeds removed
- 1 tsp smoked paprika
- ¼ tsp black pepper
Instructions
Cooking
- Cook the base. Soften the onion in the oil for 4 to 5 minutes, then cook the garlic for 30 seconds.
- Add the chicken. Stir in the chicken, jalapenos, and paprika and warm for 2 to 3 minutes.
- Make the soup. Add the broth and milk, bring to a simmer, and stir in the cream cheese until smooth.
- Simmer. Cook on low for 10 minutes until thickened and steaming hot at 165 degrees F.
- Finish. Off the heat, stir in the cheddar and pepper and serve with extra toppings.
Notes
Substitutions: Use rotisserie chicken or pickled jalapenos.
Tips: Keep the heat low so the cream cheese does not split.
Storage: Refrigerate up to 3 days. Do not freeze. Reheat to 165 degrees F.