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Classic jalapeño popper zip turned into a hearty soup and topped with cheddar cheese!
Are you a fan of jalapeño poppers? This Jalapeño Popper Chicken soup has all the same great flavors of jalapeño poppers and is so easy to make! I take my homemade chicken stock and add fresh jalapeño peppers, shredded chicken, bacon, cheddar and cream cheese. This soup is sure to warm you up on a cold winter day and it’s honestly, one of the best soups I have ever made!!
The chicken stock that I use, I made my Chicken Stock in my Instant Pot, which was easy and only takes an hour to cook.
The shredded chicken that I use for this recipe was my Instant Pot Roasted Chicken. It has great flavor and was super easy to make!
Ingredients
6 cups chicken stock
2 1/2 cups shredded cooked chicken (I use roasted chicken)
3 jalapeño peppers, chopped
1/4 cup mascarpone cheese, at room temperature
1/2 cup cream cheese, at room temperature
1 1/3 cups shredded cheddar cheese (plus a little more for garnish)
5 pieces of uncured bacon, raw and chopped into small pieces
1/4 cup onion, diced
1/2 cup heavy cream
1 teaspoon chili seasoning
Salt and pepper to taste
Preparation
Cook the bacon over medium heat in a pot until crisp.
Remove the bacon and most of the grease, leaving behind about a tablespoon.
Sauté the onion and jalapeño peppers for a few minutes, with a little salt and pepper.
Add in the chili seasoning and allow to toast for about 10 seconds, while stirring.
Add in the chicken stock, chicken, most of the bacon (reserve a little for garnish), salt, pepper and the heavy cream.
Simmer over medium heat for 15 minutes, uncovered.
Add in the shredded cheddar, mascarpone and cream cheese and stir until melted.
Serve with a healthy garnish of cheddar cheese, bacon and chopped jalapeño peppers. As you can tell, I love a LOT of cheese in this soup!
I absolutely love this soup mug that I found at Hobby Lobby!
If you like jalapeño peppers, you might also like these recipes…
Bacon Wrapped Jalapeño Popper Chicken
Jalapeño Popper Chicken Dip
Cheddar Jalapeño “Cornbread”
Makes 6 Servings
Macros: Fat 28 grams – Protein 16 grams – Carbs 4 grams
Jalapeño Popper Chicken Soup - Keto and Low Carb
Ingredients
- 6 cups chicken stock
- 2 1/2 cups shredded cooked chicken I use roasted chicken
- 3 jalapeño peppers chopped
- 1/4 cup mascarpone cheese at room temperature
- 1/2 cup cream cheese at room temperature
- 1 1/3 cups shredded cheddar cheese plus a little more for garnish
- 5 pieces of uncured bacon raw and chopped into small pieces
- 1/4 cup onion diced
- 1/2 cup heavy cream
- 1 teaspoon chili seasoning
- Salt and pepper to taste
Preparation
- Cook the bacon over medium heat in a pot until crisp. Remove the bacon and most of the grease, leaving behind about a tablespoon. Sauté the onion and jalapeño peppers for a few minutes.
- Add in the chili seasoning and allow to toast for about 10 seconds, while stirring. Add in the chicken stock, chicken, most of the bacon (reserve a little for garnish) and the heavy cream.
- Simmer over medium heat for 15 minutes, uncovered. Add in the shredded cheddar, mascarpone and cream cheese and stir until melted.
- Serve with a healthy garnish of cheddar cheese, bacon and chopped jalapeño peppers.
Do you think it will be ok without the mascarpone or should I substitute for a different type of cheese?
Hi Brittany,
I would sub with more cream cheese, so the soup won’t lose any of it’s creaminess. I hope that helps!
So yummy for a cold night. Comfort food for sure
Great to hear you enjoyed it! It’s been so cold out lately and there is nothing like a nice hot bowl of soup to warm you up!