Ingredients
Scale
- 1.5 lbs cooked chicken, shredded
- 6 cups low-sodium chicken broth
- 8 oz cream cheese, softened and cut into cubes
- 4 large jalapeños, seeded and finely diced (use 1–2 Tsp of seeds for extra heat)
- 4 slices thick-cut beef bacon, cooked until crispy and crumbled
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons unsalted butter
Instructions
- Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced jalapeños (and seeds, if using) and sauté for 5–7 minutes until they are softened and fragrant.
- Step 2: Pour in the chicken broth and bring the mixture to a low boil. Add the shredded chicken and reduce the heat to maintain a steady simmer for 10 minutes, allowing the flavors to meld.
- Step 3: Reduce the heat to the lowest setting. Gradually whisk in the cubed cream cheese until it is completely melted and the soup base is smooth and creamy. Stir in the heavy cream until fully combined.
- Step 4: Remove the pot from the heat entirely. Slowly stir in the shredded Monterey Jack cheese a handful at a time, ensuring each addition is fully melted before adding the next to achieve a smooth consistency.
- Step 5: Taste the soup and season with salt and pepper as needed. Ladle the Spicy Jalapeño Popper Chicken Soup into bowls and garnish each serving generously with the crumbled turkey bacon before serving.
Notes
- Store leftovers in an airtight container for up to 3 days; the soup will thicken substantially upon chilling, requiring a splash of milk or broth when reheating.
- For the smoothest texture, reheat gently on the stovetop over low heat, stirring constantly; avoid bringing the soup to a full boil to prevent the cream and cheese from separating.
- Cut the richness by serving alongside toasted sourdough bread for dipping, or add a dollop of sour cream and some fresh cilantro to introduce a cool, bright finish to the heat.
- To guarantee a perfectly smooth soup without graininess, ensure you remove the pot entirely from the heat before stirring in the Monterey Jack cheese; residual heat is enough to melt it beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American