Ingredients You’ll Need
For the Soup:
- 1 lb grilled chicken breast , diced
- 1 tablespoon olive oil
- 1 medium onion , chopped
- 3 cloves garlic , minced
- 2 jalapeños , seeded and finely chopped (adjust for heat preference)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional, for extra kick)
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 8 oz cream cheese , softened
- 1 cup shredded cheddar cheese
- Salt and pepper , to taste
Optional Toppings:
- Crumbled bacon
- Sour cream
- Chopped green onions
- Crackers or tortilla strips
Step-by-Step Instructions
1. Prep Your Ingredients
Dice the grilled chicken into bite-sized pieces and set aside. Finely chop the onion, mince the garlic, and seed the jalapeños before chopping them (leave some seeds if you prefer more heat).
2. Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 3–4 minutes . Stir in the minced garlic and chopped jalapeños, cooking for an additional 1–2 minutes , or until fragrant.
3. Build the Broth
Pour the chicken broth into the pot with the aromatics. Bring the mixture to a simmer, then reduce the heat to low. Stir in the smoked paprika and cayenne pepper (if using) for that signature smoky, spicy flavor.
Pro Tip: For deeper smokiness, toast the spices briefly in the pot before adding the broth.
4. Add the Creamy Base
Stir in the heavy cream and softened cream cheese until fully melted and the soup reaches a creamy consistency. Cook on low heat, stirring occasionally, until the cream cheese is smooth and well incorporated.
5. Combine Everything
Add the diced grilled chicken and shredded cheddar cheese to the pot. Stir gently until the cheese melts completely and the chicken is heated through. Season with salt and pepper to taste.
6. Serve and Garnish
Ladle the soup into bowls and garnish with your choice of toppings—crumbled bacon, sour cream, chopped green onions, or crunchy crackers. Serve hot with crusty bread or cornbread for added indulgence.
Tips for Success
- Control the Heat : Remove all seeds from the jalapeños for mild heat or leave some seeds in for extra spice.
- Use High-Quality Cheese : Freshly shredded cheddar melts better than pre-shredded varieties, ensuring a smoother texture.
- Make It Ahead : Prepare the base of the soup up to a day in advance and reheat before serving.
- Experiment with Proteins : Swap out chicken for turkey or sausage for variety.
Conclusion
This Smoky Jalapeño Popper Soup with Grilled Chicken is more than just dinner—it’s a cozy blend of flavors that will leave everyone asking for seconds. With its creamy texture, smoky spices, and savory chicken, it’s guaranteed to become a staple in your kitchen.
So gather your ingredients, roll up your sleeves, and get ready to savor this delightful creation! Don’t forget to share your results with us in the comments below—we’d love to see how they turned out.
If you enjoyed this recipe, check out our other articles for more soup inspiration and easy cooking ideas. Happy cooking, and remember—life’s too short not to enjoy something delicious now and then! 
