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Creamy Chicken and Jalapeño Soup

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This Creamy Chicken and Jalapeño Soup is a hearty, flavorful dish with a perfect balance of spice and creaminess. Packed with tender chicken, zesty jalapeños, and a rich broth, it’s ideal for warming up on chilly nights.

Ingredients

Scale

Serves 6

  • For the soup:
    • 2 tablespoons olive oil
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 2–3 jalapeños, diced (seeds removed for less heat)
    • 1 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika
    • Salt and black pepper, to taste
    • 4 cups (960 ml) chicken broth
    • 2 cups (480 ml) heavy cream or half-and-half
    • 2 cups (300 g) cooked, shredded chicken (rotisserie chicken works well)
    • 1 (15 oz / 425 g) can diced tomatoes, drained
    • 1 (15 oz / 425 g) can black beans, rinsed and drained (optional)
    • 1 cup (150 g) frozen or fresh corn kernels
    • 1/2 cup (60 g) shredded cheddar or Monterey Jack cheese
  • For garnish (optional):
    • Fresh cilantro, chopped
    • Sliced jalapeños
    • Crushed tortilla chips
    • Sour cream

Instructions

  1. Sauté the aromatics:
    • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 3-4 minutes.
    • Stir in the garlic, jalapeños, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
  2. Add the liquids and chicken:
    • Pour in the chicken broth and heavy cream. Stir well to combine. Bring to a simmer.
  3. Incorporate the remaining ingredients:
    • Add the shredded chicken, diced tomatoes, black beans (if using), and corn. Simmer for 10-15 minutes, stirring occasionally, until the flavors meld together.
  4. Add the cheese:
    • Stir in the shredded cheese until melted and the soup is creamy. Adjust seasoning with additional salt and pepper if needed.
  5. Serve:
    • Ladle the soup into bowls and garnish with fresh cilantro, sliced jalapeños, crushed tortilla chips, or a dollop of sour cream, if desired.

Notes

  • Adjust the spice level by adding more or fewer jalapeños, or substitute with milder peppers like poblanos.
  • For a lighter version, use milk or a dairy-free alternative instead of heavy cream.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Find it online: https://ukfinda.com/creamy-chicken-and-jalapeno-soup/