Smoky Jalapeño Popper Soup with Grilled Chicken
A delicious and comforting soup combining smoky jalapeños with creamy cheese and tender grilled chicken, perfect for cozy nights or gatherings.
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.
Notes
Store any leftovers in an airtight container in the refrigerator for about 3 to 4 days. Can be frozen for up to 2 months. Reheat slowly to maintain flavor and texture.