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I have another delicious crock pot recipe for you to try this week. If you love our jalapeño poppers and our white chicken chili then you are going to love this Jalapeño Popper Chicken Soup Recipe. This soup has all the delicious flavors of jalapeño poppers in a delicious soup to warm you up.
If you love jalapeño poppers, you are going to love this Chicken Jalapeno Popper Soup Recipe. This soup recipe is easy to make in a crock pot and packed with all of the flavors of traditional jalapeño poppers.
The best part about this recipe is you can lessen or add more jalapeños depending on how spicy you want this crock pot chicken soup. You are going to love the creaminess of this easy crock pot jalapeño poppers chicken soup recipe. You may also love these Jalapeño Popper Recipes, Bacon Wrapped Jalapeño Poppers, Keto Jalapeño Popper Chicken Recipe, and Easy Jalapeño Popper Chicken Casserole Recipe.
Table of Contents
Why We Love This Chicken Soup
Making soup in the slow cooker is the ultimate comfort food. This Jalapeno Popper Chicken Soup is loaded with bold flavors and combines simple ingredients to make the best soup recipe.
This soup is perfect to make ahead of time and can even be made in the instant pot. Serve warm with a side of Easy Homemade Artisan Bread Recipe to make sure you get every last drop of the broth.
Ingredients
- Boneless Skinless Chicken Breasts – You can also use Boneless Chicken Thighs
- Onion, Jalapeños and Green Bell Pepper – We use a vegetable chopper to ensure that the veggies are about the same size.
- Cumin – If you are out, see Best Substitute for Cumin
- Paprika – Check out Best Paprika Substitute if you are out
- Chicken Broth – See Chicken broth substitutes if you are out
- Cream Cheese – We like to dice the cream cheese before adding into the soup
- Bacon – Cooked and crumbled or you can use bacon bits
Scroll to the bottom for the full recipe in the recipe card.
Addition Ideas
This delicious and creamy soup can be made with the addition of other ingredients. Feel free to add in a cup of these ingredients for a delicious variation.
- Frozen Corn
- Diced Potatoes
- Pinto Beans
How to Make Jalapeño Popper Chicken Soup
Step 1 – Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
Step 2 – Cover the ingredients with the chicken broth.
Step 3 – Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
Step 4 – Remove the chicken, shred and stir it back into the crock pot.
Step 5 – Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
Step 6 – Cover and cook on low until the melting cheese combines with the soup mixture. Serve this creamy jalapeno popper soup warm garnish with the remaining jalapeños, bacon and shredded cheese. Enjoy!
Recipe Tips
- Slicing Jalapeños – Make sure to use gloves when slicing jalapenos to prevent your skin from burning from the seeds. We recommend to use a spoon to easily deseed the jalapeño peppers.
- Shredding Chicken – Check out this tip on how to make shredding the chicken for this recipe even easier with a hand held mixer.
- Combining Ingredients – Once you have added the cream cheeses and cooked it through, uncover and start stirring until the cheeses are well incorporated.
- Spicy Flavor – If you are sensitive to spicy food, reduce the jalapeño peppers in half. Taste test the soup once it’s finished and you can add more jalapeño peppers to the top of the soup if more spice is wanted.
- Cooking Soup – Make sure to cook soup on low once the cheeses are added to the crock pot to prevent the cheese from curdling.
- Slow Cooker Recommendation –I recommend using at least a 6 quart crock pot when making soups or stews to hold all the ingredients and broth needed to create these recipes. Check out these Best Slow Cookers of 2024.
What to Serve with Jalapeño Popper Soup?
This soup is very filling on it’s own. I love topping it with sour cream, cheddar cheese, bacon and additional diced jalapeño peppers.
Also, I love serving this soup with a side salad and bread. Here are some of my favorite bread recipes that will go great with this easy soup recipe.
Frequently Asked Questions
This Jalapeno Popper Chicken Soup is creamy because of the heavy cream and cream cheese that is added. If you prefer a thicker consistency the best thing to add is a cornstarch slurry. This consist of combining 2 tablespoons of cornstarch and 2 tablespoons of water together in a small bowl. Then pour into the soup and allow it to simmer for an additional 30 minutes.
Store the leftover soup in the refrigerator after the soup has cooled. Pour the soup in an airtight container for up to 5 days. This easy storage tip helps to keep your soup fresh and we think it even taste better the next day.
We do not recommend freezing this soup because of the dairy ingredients that are added. When the soup thaws it breaks down and the consistency may not be the same. If you decide to freeze, place in a freezer safe container for up to 1 month. Thaw in the fridge overnight when ready to reheat.
Reheat the chicken soup on the stovetop in a saucepan or Dutch Oven over medium heat until heated through. You can also reheat in a microwave safe bowl in the microwave in 1 minute increments, stirring occasionally to make sure there is no hot spots.
More Easy Crock Pot Soup Recipes
Easy Slow Cooker
Crock Pot Chicken Pot Pie Soup
Easy Slow Cooker
Crock Pot Mexican Chicken Soup
Easy Slow Cooker
Crock Pot Italian Meatball Soup
We love to hear from you. If you make Jalapeño Popper Chicken Soup Recipe, please leave us a comment or a star review.
Jalapeño Popper Chicken Soup
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breasts
- 1/4 Onion chopped
- 1/2 Green Bell Pepper diced
- 2 fresh Jalapeños seeded and chopped divided
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 cups chicken broth
- 6 ounces Cream Cheese diced
- 1/2 lb bacon cooked and crumbled, divided
- 1/2 cup Heavy Whipping Cream
- 1 1/2 cups Mexican Style Shredded Cheese divided
Instructions
- Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
- Cover the ingredients with the chicken broth.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken, shred and stir it back into the crock pot.
- Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
- Cover and cook on low until the cheese melts.
- Serve warm topped with the remaining jalapeños, bacon and shredded cheese. Enjoy!
Made this soup tonight. It was delicious. It’s a keeper
Love this soup! So easy and the perfect comfort soup.
I just love this dish as did the family
Christmas dinner is now a Mexican dinner. This soup was a hit and a lot easier to make the. The individual poppers and more people had opportunity to taste. The level of spicy was just right.
I don’t add this time. I would cook all the ingredients except for the cheeses on high pressure in the instant pot for 25 minutes with a quick release. Then switch the instant pot to the sauté setting and mix in the cream cheese. Heat until the cheese is melted and then stir in the cooked bacon from there. I hope you enjoy it!
Are there instant directions for this?
Fabulous!!! Love this creamy soup with some crusty sourdough.
It’s that time of the year and there’s no better way to celebrate cold weather than 8 quarts of Jalapeño Popper Chicken Chili (ours is really thick). I will save about 48oz and freeze the rest in quart size containers. It freezes well, make recipe completely, don’t omit anything, cool containers in fridge with loose lid. Once chili & container is cold, cap and place in freezer. I leave an inch at the top of chili before freezing. Whatever you do, don’t take a bite of the soup in the small containers before freezing. Just one dip of spoon, fork or knife with saliva on it will make your chili/soup flavorless and runny when you thaw it out.
I’m so glad you loved it!
I made this today. Its awesome. It’s a keeper. Everyone loved it. I drained the beans and made it like a stew. The house smelled heavenly while cooking
I am getting a new crockpot tomorrow and this is the very first thing I’m making. It looks amazing.
I would just add the cream cheese to the one that you are eating now and do not add it to the leftovers. I would add it when you heat it up to serve it. Thank you!
Hi! I’ve got this cooking now! I’ve doubled the batch and wondered how well it stores? If I should add the cream cheese to all of it now or store half of it without and add the cheese when We eat it later?? Thoughts?
This is a great recipe. I’ve made it several times and people love it.
Great recipe. I’m not a huge beans fan, so will probably cut that back to 1 can next time! Thanks!