Smoky Jalapeño Popper Soup with Grilled Chicken

Heat olive oil in a large pot over medium heat.

Add the diced onion and jalapeños, cooking until softened, about 5 minutes.

Stir in the minced garlic and cook for another 30 seconds, until fragrant.

2️⃣ Simmer the Soup Base:
Pour in the chicken broth and add smoked paprika, cumin, salt, and pepper. Bring the mixture to a simmer and cook for about 5 minutes.

3️⃣ Add the Creamy Elements:
Reduce the heat to low and stir in the softened cream cheese until it melts and blends into the broth, creating a smooth base.

Gradually pour in the heavy cream, stirring continuously to combine.

4️⃣ Incorporate the Chicken & Bacon:
Add the diced grilled chicken and crumbled bacon to the pot, mixing to incorporate and allow the flavors to meld together for a couple of minutes.

5️⃣ Melt the Cheese:
Gradually stir in the shredded cheddar cheese until fully melted and the soup becomes thick and creamy.

6️⃣ Serve & Enjoy:
Ladle the soup into bowls and garnish with fresh cilantro, extra crumbled bacon, and a sprinkle of cheddar cheese.

Serve warm with toasted bread or tortilla chips for dipping!

Serving and Storage Tips