Jalapeño Popper Soup

A warm and creamy delight that brings the flavors of jalapeño poppers into a comforting soup, perfect for chilly evenings.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Appetizer, Soup

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

For the soup

2 cups chicken broth
1 cup cream cheese Can use low-fat or non-dairy cream cheese as alternative.
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup cooked, shredded chicken Can substitute with turkey or beans for a vegetarian version.
1 cup jalapeños, diced Adjust to personal heat preference.
1 teaspoon garlic powder
1 teaspoon onion powder
to taste Salt and pepper
for garnish Chopped green onions

Method

Cooking

In a large pot, heat the chicken broth over medium heat.
Add the cream cheese and stir until melted and smooth.
Stir in the shredded cheddar and mozzarella cheeses until fully combined.
Add the cooked chicken, diced jalapeños, garlic powder, onion powder, salt, and pepper.
Continue to cook for about 5-10 more minutes, stirring occasionally, until everything is heated through.
Serve hot, garnished with chopped green onions.

Notes

For added flavor, serve with crusty bread, crispy tortilla strips, or topped with a drizzle of sour cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup can also be frozen for up to 3 months.