Description

A creamy, cheesy chicken soup inspired by jalapeño poppers—loaded with tender shredded chicken, tangy cream cheese, sharp cheddar, and a customizable peppery kick, finished with an optional buttery crunch topping.

Ingredients

Scale

1 tbsp olive oil

2 tbsp unsalted butter

1 medium yellow onion, diced (about 1 1/2 cups)

4 cloves garlic, minced

2–3 fresh jalapeños, finely diced (seeded for mild)

1 tsp ground cumin

1 tsp smoked paprika

1 tsp salt, plus more to taste

1/2 tsp black pepper

6 cups chicken broth

3 cups cooked shredded chicken

1 can (4 oz) diced green chiles

1 cup frozen corn (optional)

8 oz full-fat cream cheese, softened and cubed

1 1/2 cups shredded sharp cheddar cheese (about 6 oz)

1/2 cup heavy cream

1 tbsp lime juice

1/4 cup chopped cilantro (optional)

Ingredients (Crunchy topping, optional)

1/2 cup panko breadcrumbs

1 tbsp unsalted butter

1/4 cup shredded cheddar cheese

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Instructions

1. In a large pot over medium heat, warm 1 tbsp olive oil and 2 tbsp unsalted butter. Add the diced onion and cook 5–7 minutes until softened. Add garlic and jalapeños; cook 1 minute.

2. Stir in cumin, smoked paprika, salt, and black pepper; cook 30 seconds until fragrant.

3. Add chicken broth, diced green chiles, and corn (if using). Bring to a gentle simmer.

4. Stir in shredded chicken and simmer 5 minutes. Reduce heat to low.

5. Add softened cream cheese cubes and stir until completely melted and smooth. Stir in heavy cream.

6. Turn off heat. Add shredded cheddar in small handfuls, stirring to melt. Stir in lime juice. Taste and adjust seasoning.

7. Optional topping: Melt 1 tbsp butter in a skillet over medium heat. Toast panko 2–3 minutes until golden. Off heat, stir in 1/4 cup cheddar. Sprinkle on bowls just before serving.

Notes

For a milder soup, seed the jalapeños and use mild diced green chiles.

For the smoothest texture, shred cheddar from a block and keep the heat low after adding dairy.

Store topping separately and add just before serving to keep it crunchy.

Prep Time: 15 minutes
Cook Time: 25 minutes