This creamy chicken and jalapeño soup is the perfect combination of comforting richness and bold, spicy flavors. Tender chicken, a creamy broth, and the zesty heat of jalapeños come together to create a soup that’s ideal for chilly nights or when you're craving a satisfying meal with a little extra kick. Topped with melty cheese and fresh cilantro, it's a dish that's sure to warm you up and leave you craving more.
Why You’ll Love This Recipe
If you're looking for a cozy, flavorful soup that delivers both comfort and a spicy kick, this creamy chicken and jalapeño soup is for you. The rich combination of cream cheese, heavy cream, and cheddar cheese creates a velvety smooth base, while the jalapeños add just the right amount of heat. Plus, it's quick and easy to make, ready in just 35 minutes, making it a perfect weeknight dinner. Whether you're craving something to warm you up on a cold day or want a dish that's bursting with bold flavors, this soup checks all the boxes.
Ingredients
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2 tablespoons olive oil
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1 medium onion, diced
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2 cloves garlic, minced
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2-3 jalapeños, seeds removed and diced
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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4 cups chicken broth
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2 cups cooked chicken, shredded
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1 cup heavy cream
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4 ounces cream cheese, softened and cubed
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1 cup shredded cheddar cheese
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1 can (15 oz) diced tomatoes, drained
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½ teaspoon salt
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¼ teaspoon black pepper
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Juice of 1 lime (optional, for brightness)
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Fresh cilantro, chopped (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Sauté Aromatics
Heat olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the garlic, jalapeños, cumin, and smoked paprika, and sauté for another 1-2 minutes until fragrant. -
Add Broth and Chicken
Pour in the chicken broth and bring to a gentle boil. Add the shredded chicken and diced tomatoes, stirring to combine. -
Incorporate Creaminess
Lower the heat to medium-low. Add the heavy cream and cream cheese cubes, stirring continuously until the cream cheese is fully melted and incorporated. -
Melt the Cheese
Gradually stir in the shredded cheddar cheese, ensuring it melts smoothly into the soup. -
Season and Simmer
Add salt and pepper, adjusting to taste. Let the soup simmer for 5-7 minutes to thicken slightly and blend the flavors. -
Finish with Lime
Stir in lime juice (if using) for a fresh, tangy finish. -
Serve and Garnish
Ladle the soup into bowls and top with fresh cilantro. Optionally, add extra jalapeño slices for a spicy kick!
Servings and Timing
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Prep Time: 10 minutes
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Cook Time: 25 minutes
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Total Time: 35 minutes
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Servings: 4 servings
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Calories: 380 kcal per serving
Variations
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Add more heat: If you like your soup extra spicy, leave some of the seeds in the jalapeños or add an extra one.
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Vegetarian option: Swap the chicken for white beans or chickpeas for a vegetarian version of this soup.
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Cheese options: Swap the cheddar for other melty cheeses like Monterey Jack or Pepper Jack for a different flavor profile.
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Add greens: Stir in a handful of spinach or kale for an added boost of nutrients and color.
Storage/Reheating
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Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
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Freezing: This soup can also be frozen. Allow it to cool completely, then transfer to a freezer-safe container. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
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Reheating: To reheat, warm the soup in a pot over low heat, stirring occasionally. If the soup has thickened too much, add a little more chicken broth or cream to reach your desired consistency.
FAQs
Can I use raw chicken in this recipe?
Yes, you can use raw chicken! Simply cook the chicken in the pot before adding the other ingredients, then shred it once it’s fully cooked.
How spicy is this soup?
This soup has a moderate level of spiciness due to the jalapeños. If you prefer it milder, reduce the number of jalapeños or remove the seeds to lessen the heat.
Can I make this soup ahead of time?
Yes, this soup can be made a day ahead and stored in the refrigerator. The flavors will meld together even more after sitting overnight.
Can I use a different type of cheese?
Absolutely! You can substitute the cheddar with Monterey Jack, Pepper Jack, or any cheese that melts well.
Is this soup gluten-free?
Yes, all of the ingredients in this soup are naturally gluten-free.
How can I make this soup more filling?
You can add rice, quinoa, or corn kernels to make the soup heartier. Tortilla strips also add a nice texture.
Can I make this soup dairy-free?
For a dairy-free version, use coconut cream instead of heavy cream and dairy-free cheese options.
Can I add more vegetables to this soup?
Yes, you can add veggies like corn, bell peppers, or zucchini for extra texture and flavor.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Sauté the onions, garlic, jalapeños, and spices on the stovetop, then add them to the slow cooker with the remaining ingredients. Cook on low for 4-6 hours.
What should I serve this soup with?
This soup pairs perfectly with a slice of crusty bread, tortilla chips, or a fresh salad for a complete meal.
Conclusion
This creamy chicken and jalapeño soup is the ultimate comfort food, with its creamy texture, bold flavors, and a perfect amount of heat. Whether you're looking to warm up on a chilly evening or satisfy a craving for something spicy, this soup will not disappoint. It's easy to make, versatile, and sure to become a family favorite. Enjoy every comforting spoonful!
Creamy Chicken and Jalapeño Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy chicken and jalapeño soup combines rich, velvety creaminess with a spicy kick from jalapeños. Tender shredded chicken, zesty seasonings, and melted cheese make this soup the perfect comfort food. Ideal for chilly nights, it’s a quick and easy weeknight meal that’s full of bold flavors. Get the recipe for a creamy, flavorful bowl of soup in just 35 minutes, perfect for spice lovers!
Ingredients
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
2-3 jalapeños, seeds removed and diced
1 teaspoon ground cumin
½ teaspoon smoked paprika
4 cups chicken broth
2 cups cooked chicken, shredded
1 cup heavy cream
4 ounces cream cheese, softened and cubed
1 cup shredded cheddar cheese
1 can (15 oz) diced tomatoes, drained
½ teaspoon salt
¼ teaspoon black pepper
Juice of 1 lime (optional)
Fresh cilantro, chopped (for garnish)
Instructions
Instructions
-
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook for 3-4 minutes until softened. Stir in garlic, jalapeños, cumin, and smoked paprika, and sauté for 1-2 minutes until fragrant.
-
Add Broth and Chicken: Pour in the chicken broth and bring to a gentle boil. Stir in shredded chicken and diced tomatoes.
-
Incorporate Creaminess: Reduce heat to medium-low and add the heavy cream and cream cheese cubes. Stir continuously until the cream cheese is melted and fully combined.
-
Melt the Cheese: Gradually stir in shredded cheddar cheese, ensuring it melts smoothly.
-
Season and Simmer: Add salt and pepper, adjusting to taste. Let the soup simmer for 5-7 minutes to thicken slightly.
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Finish with Lime: Stir in lime juice for a fresh, tangy finish.
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Serve and Garnish: Ladle the soup into bowls and top with fresh cilantro. Optionally, add extra jalapeño slices for extra spice.
Notes
- If you like it spicier, leave some seeds in the jalapeños or add more.
- You can substitute chicken with white beans or chickpeas for a vegetarian version.
- Feel free to swap cheddar cheese for Monterey Jack or Pepper Jack for a different flavor.
- This soup can be frozen for up to 3 months. Reheat on the stove with added broth or cream if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
