CREAMY CHICKEN AND JALAPEÑO SOUP
This Creamy Chicken and Jalapeño Soup is a rich, spicy, and comforting dish with tender chicken, creamy broth, and a kick of heat from fresh jalapeños. Perfect for a cozy dinner or when you need a little spice to warm up!
Ingredients
- 2 tablespoon olive oil
- 1 lb boneless skinless chicken breasts or thighs, diced
- 1 onion chopped
- 3-4 fresh jalapeños seeds removed and finely chopped (adjust to heat preference)
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese optional for topping
- ¼ cup fresh cilantro chopped (optional for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chicken and cook for 5-6 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and cook for 2-3 minutes, until softened.
- Add the chopped jalapeños and garlic to the pot, cooking for another 1-2 minutes until fragrant.
- Pour in the chicken broth, heavy cream, cumin, chili powder, and smoked paprika. Stir to combine and bring to a simmer.
- Add the cooked chicken back into the pot and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste.
- For a creamier texture, use an immersion blender to blend part of the soup (optional).
- Serve the soup in bowls and top with shredded cheddar cheese and fresh cilantro, if desired.
Notes
- For a milder version, reduce the number of jalapeños or remove the seeds to decrease the heat.
- If you prefer a thicker soup, you can add a tablespoon of cornstarch mixed with water to thicken the broth.
- This soup is great for meal prep! Store leftovers in an airtight container in the fridge for up to 3 days.
- You can use cooked rotisserie chicken for an even quicker version of this soup.
- For extra flavor, add a squeeze of lime juice before serving.
- For a dairy-free version, substitute the heavy cream with coconut milk and leave out the cheese topping.