Smoky Jalapeño Popper Soup with Grilled Chicken is the perfect dish for anyone who loves warm, comforting flavors. This creamy and spicy soup combines the smoky taste of jalapeños with tender grilled chicken, making it a delicious choice for lunch or dinner. It’s easy to make and sure to please everyone at the table!
Why Make This Recipe
This soup is great for chilly days; it warms you right up! It’s also simple to prepare, which makes it perfect for busy weeknights or relaxed weekends. Plus, if you have leftover grilled chicken, this soup is an excellent way to use it up. Everyone in my family loves this soup, and it’s become a staple in our home during fall and winter!
How to Make Smoky Jalapeño Popper Soup with Grilled Chicken
Ingredients:
- 2 cups grilled chicken, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 (10 ounce) can diced tomatoes and green chilies, undrained
- 1 (4 ounce) can diced jalapeños, undrained
- 1 (10 ounce) can cream of potato soup
- 1 (4 ounce) can chopped green chiles, undrained
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper to taste
- Optional: Chopped fresh cilantro or parsley for garnish
Directions:
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Throw in the minced garlic and cook for an additional minute until you can smell that wonderful aroma.
- Pour in the chicken broth, diced tomatoes and green chilies, diced jalapeños, cream of potato soup, and chopped green chiles. Bring to a simmer, then reduce heat and cook for 15 minutes, stirring occasionally.
- Stir in the shredded chicken and cheddar cheese. Simmer for 5 more minutes, or until the cheese is melted and the soup is heated through.
- Reduce heat to low and stir in the sour cream. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped cilantro or parsley, if desired. Serve hot and enjoy!
How to Serve Smoky Jalapeño Popper Soup with Grilled Chicken
This soup is perfect on its own, but you can also serve it with some warm crusty bread or tortilla chips for dipping. A sprinkle of extra cheese or some avocado slices on top can add an extra layer of flavor!
How to Store Smoky Jalapeño Popper Soup with Grilled Chicken
If you have leftover soup, let it cool down and store it in an airtight container in the fridge. It will keep well for about 3 to 4 days. You can also freeze the soup. Just make sure to use a freezer-safe container, and it should last for about 2-3 months.
Tips to Make Smoky Jalapeño Popper Soup with Grilled Chicken
- For a spicier kick, leave some seeds in the jalapeños.
- If you want a thicker soup, let it simmer longer or add a little more cream of potato soup.
- To make it even creamier, consider adding more sour cream or a splash of heavy cream.
Variation
You can easily customize this soup by adding your favorite veggies, like corn or beans, for extra flavor and nutrition. If you prefer it vegetarian, swap out the chicken for more vegetables or use beans instead!
FAQs
Can I use rotisserie chicken?
Yes! Using rotisserie chicken is a great time-saver and adds extra flavor.
Is this soup spicy?
It has a little kick from the jalapeños, but you can adjust the spice level by controlling the amount you use.
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, so feel free to make it ahead of time and reheat when you’re ready to serve.