This Smoky Jalapeño Popper Soup is a creamy, cheesy, and slightly spicy dish with grilled chicken, crispy bacon, and smoky jalapeños. It’s an easy one-pot meal packed with flavor!
🔧 Equipment
•Grill or grill pan
•Large pot or Dutch oven
•Cutting board & knife
•Wooden spoon
•Ladle
🌶️ Ingredients
For the Soup:
•2 tbsp butter
•6 slices bacon, chopped
•1 small onion, diced
•3-4 jalapeños, diced (seeds removed for less heat)
•2 cloves garlic, minced
•2 tbsp all-purpose flour
•4 cups chicken broth
•1 cup heavy cream
•4 oz cream cheese, softened
•1 ½ cups shredded cheddar cheese
•1 ½ cups shredded Monterey Jack cheese
For the Grilled Chicken:
•2 chicken breasts
•1 tbsp olive oil
•1 tsp smoked paprika
•½ tsp garlic powder
•½ tsp salt
•½ tsp black pepper
Toppings (Optional):
•Crumbled bacon
•Extra shredded cheese
•Sliced jalapeños
•Chopped green onions
•Tortilla strips
🔥 Instructions
Step 1: Grill the Chicken
1️⃣ Preheat a grill or grill pan over medium heat.
2️⃣ Rub chicken breasts with olive oil, smoked paprika, garlic powder, salt, and pepper.
3️⃣ Grill for 5-6 minutes per side until fully cooked (165°F internal temp). Let rest, then slice or shred.
Step 2: Make the Soup Base
4️⃣ In a large pot, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
5️⃣ In the same pot, melt butter and sauté diced onions, jalapeños, and garlic until softened (about 3-4 minutes).
6️⃣ Stir in flour and cook for 1 minute to thicken.
Step 3: Build the Soup
7️⃣ Gradually whisk in chicken broth and bring to a gentle simmer.
8️⃣ Reduce heat to low, then stir in heavy cream and cream cheese, whisking until smooth.
9️⃣ Add cheddar and Monterey Jack cheese, stirring until melted.
Step 4: Add Chicken & Bacon
🔟 Stir in the grilled chicken and crispy bacon. Let the soup simmer for 5 minutes to allow the flavors to blend.
Step 5: Serve & Enjoy!
🔥 Ladle into bowls, garnish with extra cheese, bacon, jalapeños, or green onions, and serve hot!