Save The first time my friend Sarah brought this soup to our weekly game night, I honestly didnt expect much. I mean, jalapeño poppers as soup? But one spoonful in, and everyone abandoned their board games for seconds. The way the creamy cheese base plays with that gentle jalapeño heat is pure magic, and it became the most requested recipe in our entire friend group within a month.
Last winter when my sister was recovering from surgery, I brought over a pot of this soup. She called me the next morning saying she had it for breakfast, lunch, and dinner, and asked if I could marry her just for the recipe. Theres something about this soup that feels like a warm hug when you need it most, and now I make double batches just to keep in the freezer for those moments.
Ingredients
- 1 tablespoon olive oil: The foundation for building flavor, just enough to sauté your aromatics without overwhelming the dish
- 1 medium onion, diced: Sweet onions work beautifully here, creating a subtle sweetness that balances the heat
- 3 cloves garlic, minced: Fresh garlic makes all the difference, dont even think about using the pre-minced stuff
- 2 large jalapeños, seeds removed and diced: Adjust the quantity based on your spice tolerance, but the seeds are where most of the fire lives
- 1 pound boneless, skinless chicken breasts: Theyll poach right in the broth, staying tender and soaking up all those spices
- 4 cups chicken broth: A quality broth matters, I learned this the hard way when I used the cheap stuff once
- 1 cup heavy cream: The secret to that luxurious restaurant style texture, though you can go half and half if youre watching calories
- 1 cup cream cheese, softened: Let it sit on the counter while you prep, otherwise youll be fighting lumps forever
- 1 cup shredded cheddar cheese: Sharp cheddar gives you the best flavor punch against all that cream
- 1 teaspoon ground cumin: Adds that earthy background note that makes people wonder whats your secret ingredient
- 1 teaspoon paprika: Smoked paprika takes it to another level, but regular works perfectly fine
- Salt and pepper, to taste: The broth might be salty enough, so taste before you go crazy with the salt shaker
- ½ cup crumbled bacon, optional: Everything is better with bacon, thats just a fact of life
- Fresh cilantro, for garnish: Brightens everything up and makes the bowls look instagram worthy
Instructions
- Build your flavor foundation:
- Heat that olive oil in your biggest pot over medium heat, then toss in your diced onion. Let it soften and turn translucent, about 5 minutes, until your kitchen starts smelling amazing. This is where all the magic begins.
- Add the aromatics:
- Stir in your garlic and jalapeños, and watch out for that sizzle. Two minutes is all you need, just until the garlic becomes fragrant but dont let it brown or itll turn bitter.
- Poach the chicken:
- Add your chicken breasts and pour in all that broth. Bring it to a gentle boil, then drop the heat to low and let it simmer. In about 15 minutes, your chicken will be perfectly cooked through and infused with flavor.
- Shred and return:
- Pull out the chicken and set it on a cutting board to cool slightly. Use two forks to shred it into bite sized pieces, then toss it right back into that flavorful broth.
- Make it creamy:
- Pour in the heavy cream and sprinkle in your cumin, paprika, salt, and pepper. Give it a good stir and watch the color change from clear to this gorgeous creamy orange.
- Add the cheeses:
- Drop in your softened cream cheese and whisk like you mean it until it disappears completely. Then stir in that cheddar until the whole pot is irresistibly smooth and thick.
- Bring it together:
- Let everything simmer together for just 5 more minutes so the flavors become best friends. If youre using bacon, stir it in now so it gets to know everyone too.
- Serve it up:
- Ladle steaming hot into bowls and scatter fresh cilantro on top. Watch peoples eyes light up when they take that first spoonful.
Save 
Save My husband who claims he doesnt like spicy food at all had three bowls the first time I made this. He literally stood at the stove with the ladle, dipping it in between bowls until half the pot was gone. Now whenever the temperature drops below 50 degrees, he starts dropping not so subtle hints about that good soup.
Making It Your Own
Ive discovered that the beauty of this recipe is how forgiving it is. One night when I was out of heavy cream, I used half and half with a splash of milk, and honestly, nobody noticed the difference. My neighbor makes it with rotisserie chicken for a quick weeknight version, and it comes out just as delicious. You can even throw in some corn kernels for sweetness, or swap the cheddar for pepper jack if you really want to live dangerously with the heat level.
Perfect Pairings
This soup deserves some serious accompaniments. I learned early on that a simple crusty bread is non negotiable for sopping up every last drop. My brother in law swears by serving it with tortilla chips for crunch, and my mom always makes a side of cornbread when I bring this over for Sunday dinner. Honestly, a simple green salad with a vinaigrette cuts through all that richness perfectly.
Storage & Meal Prep Magic
This soup actually tastes better the next day, which is saying something. I make a double batch every Sunday and portion it into containers for the weeks lunches. The flavors develop so beautifully overnight that my coworkers are constantly asking what smells so good when I heat it up. Just be aware that it thickens up in the fridge, so add a splash of broth when reheating to get it back to that perfect consistency.
- Freeze individual portions in freezer safe bags for up to 3 months
- Reheat gently over low heat, stirring occasionally to prevent separating
- If it seems too thick after reheating, thin it with a little broth or water
Save 
Save Theres nothing quite like watching someone take that first skeptical spoonful and seeing their face light up. This soup has become my go to for everything from casual Tuesday dinners to bringing comfort to friends who need it most.
Recipe FAQs
- → How spicy is this soup?
The spice level is adjustable based on the jalapeños used. Removing seeds and membranes reduces heat, while leaving them intact adds more kick. Two large jalapeños provide a medium spice level that's warm but not overwhelming.
- → Can I make this ahead of time?
Yes, prepare up to 3 days in advance and refrigerate. Reheat gently over low heat, stirring occasionally to prevent separation. The flavors actually develop and meld better after resting.
- → What can I serve with this soup?
Crusty bread, tortilla chips, or cornbread work beautifully for soaking up the creamy broth. A simple green salad with vinaigrette helps balance the richness.
- → Can I make this vegetarian?
Simply omit the chicken and bacon, replacing chicken broth with vegetable broth. Consider adding white beans or extra vegetables like bell peppers for added substance.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The soup may thicken when chilled—thin with a splash of broth or cream when reheating.
- → Can I freeze this soup?
Freezing is possible but may cause slight texture changes due to the dairy. For best results, freeze before adding the cream and cheeses, then add them when reheating.
