Jalapeño Popper Crack Chicken Soup
Let’s Chat About This Jalapeño Popper Crack Chicken Soup
Alright, so picture this: It’s been a long, drizzly Tuesday, the kind that makes you want to curl up under a blanket and ignore your inbox (if only, right?). That’s when I break out this Jalapeño Popper Crack Chicken Soup recipe—my secret weapon against the blahs. I still remember the first time I made it, thinking it was probably a bit much, but my sister showed up unexpectedly, and we basically parked at the kitchen table with giant bowls, laughing until someone snorted soup. Not me. Nope. Anyway, this is the sort of cozy bowl that can salvage any day, or at least make your kitchen smell like you’ve got your act together. Even if there’s laundry mountain lurking nearby.
Why I Keep Coming Back to This Soup
I’ll be honest—I make this when I need a guaranteed win. My family goes full-on feral when they see bacon crumbles, and I mean, you can’t blame them. Cream cheese, shredded chicken, jalapeños that sort of sneak up on you with a tingle rather than a full punch in the taste buds… what’s not to love? It’s one of those recipes where I finally figured out how not to curdle cream cheese (after a few, err, interesting attempts), and now it’s the dish that gets me requests for seconds. Occasionally, my father-in-law claims it’s best with some extra cheddar, but he says that about everything. I make it for game nights, rainy days, or, honestly, just when I can’t face another boring salad. Oh, and if the kids help, there will definitely be cheese on the wall. That’s just a fact.
What You’ll Need (But I’ve Subbed a Few Things, If We’re Honest)
- 2 cups cooked, shredded chicken (rotisserie is my shortcut; leftover turkey works in a pinch!)
- 6 strips of crispy bacon, crumbled (I mean, more never hurts—unless you’re me and have zero self-control around bacon)
- 2–3 jalapeños, finely chopped (seeds in or out; who’s feeling wild?)
- 1 small onion, diced (yellow, white, even shallots if that’s all you’ve got—been there, done that)
- 3 cloves garlic, minced (I’ve used jarred minced garlic when I’m lazy, and it’s fine. Sorry Grandma!)
- 4 cups chicken broth (homemade is great but frankly, carton broth is just easier most nights)
- 225g (8 oz) cream cheese, at room temp (lets be real, sometimes I forget and nuke it in the microwave for 10 seconds)
- 1 cup shredded cheddar cheese (I’ll say it—bagged cheese melts differently, use what you’ve got tho)
- 1/2 cup shredded mozzarella (optional, but I like the stretchiness)
- 1 teaspoon smoked paprika (or regular, if you’re out—nobody’s judging)
- Salt and pepper to taste (I probably use more than I should, but trust your tastebuds)
- 1/2 cup heavy cream (or half-and-half; it’s all cream to me after a long day)
- Optional: Chopped green onions or fresh coriander/cilantro for topping (my kids hate this part, so more for me)
How I Make It (With Some Chaos, Always)
- Crisp the bacon. Toss those strips into a big pot or Dutch oven over medium heat. No need to fuss. Flip when crispy and drain most of the fat, but leave a little—you’ll want that flavor.
- Sauté veggies. Throw in the onion and jalapeños (again, seeds are up to you) and cook until soft. Garlic goes in last, because burnt garlic is, in my opinion, a crime against humanity. Stir for about a minute.
- Add chicken and broth. Stir in your cooked chicken and pour in the broth. Scrape the pot a bit—this is where the magic happens; all those browned bits are what make it taste like you tried even if you barely paid attention.
- Cream cheese time. Take the pot off the heat for a second (ask me how often I’ve curdled cream cheese trying to rush this), then break the cream cheese into bits and mix in. Stir like mad. If it looks a little lumpy, don’t panic; it comes together later. Promise.
- Melt in the cheese. Back over low heat, add your cheddar, mozzarella, and smoked paprika. Keep stirring. I usually sneak a spoonful here. Don’t tell.
- Final touches. Pour in the cream, add salt and pepper, and let it gently bubble for 10–15 minutes, just to thicken slightly. Stir every now and then unless you like cheese surprises at the bottom. Some do, I guess.
- Serve. Top each bowl with crumbled bacon, maybe some green onions or even a stray jalapeño round if you feel fancy.
Some Notes (Because I Always Forget Something)
- Cream cheese blends better if you let it warm up, but honestly, I still forget half the time and just smash it with a spoon.
- If your soup is too thick, a splash of water or more broth fixes it. Too thin? More cheese. It’s almost always a good solution.
- I learned the hard way that extra-hot jalapeños can sneak up on you. Taste a piece before tossing the whole pile in!
Variations I’ve Tried (Some Winners, Some Not So Much)
- Rotisserie chicken: A total lifesaver if you don’t feel like cooking chicken from scratch.
- No bacon? I’ve subbed in smoked sausage bits once; it worked, but wasn’t quite the same saltiness.
- Corn: I threw in a handful of frozen corn once because, well, it was there. Honestly, it was…fine. Not my favorite, but the kids liked it.
- Vegetarian: I tried it with chickpeas and no bacon when my cousin visited. Decent, but missing the smoky bite.
What You Really Need (But There’s Always a Plan B)
- Large heavy pot or Dutch oven (a big saucepan works if that’s all you’ve got—done that plenty)
- Wooden spoon (metal will do; just don’t scratch grandma’s old pot!)
- Sharp knife for jalapeños—unless you’re wild and use kitchen scissors like my neighbor
If you don’t have a fancy Dutch oven, any old soup pot will do the trick. I’ve improvised with a stock pot before when everything else was in the dishwasher. Didn’t burn down the kitchen, so there you go.
How I Store It (If There’s Anything Left, To Be Honest)
Pop any leftovers into an airtight container (bonus points if you actually remember to label it). It’ll keep in the fridge for about 3 days; though honestly, in my house it never lasts more than a day! If you do freeze it, just know cream-based soups sometimes split a bit, but I just stir it like mad when reheating and nobody complains. Maybe that’s because they’re too busy eating.
How I Serve It Up (And My Family’s Odd Traditions)
I ladle it into deep bowls, pile on more bacon and sometimes tortilla strips for a little crunch. My little one insists on dipping plain white bread (bless her carb-loving heart). Once, we piled crispy tater tots on top, and now my husband insists it’s the only way to eat it. Weird hill to die on, but who am I to judge?
Pro Tips From Someone Who’s Messed Up Before
- I once tried adding cream cheese all at once while it was boiling (big mistake—the lumps haunt me still). Take it slow, let the soup cool a second.
- Rushing the cheese-melting step? You’re just asking for an oil slick on top. Just keep stirring, don’t wander off to fold laundry. (Or do, but you’ve been warned!)
- Actually, I find it works better if you add the cream near the end rather than at the beginning; learned that one the hard way.
Questions Folks Have Actually Asked Me (And My Not-So-Perfect Answers)
- Can I make this in the slow cooker?
- Yep, just toss everything but the cream and cheeses in first, cook on low 4–6 hours, then add dairy at the end. Stir it to avoid lumps; it works out pretty well!
- Too spicy for kids?
- I take out the seeds from one jalapeño and keep the rest pretty mild. You can sub in green bell pepper if they’re really spice-shy. Sometimes I do half and half if I’m feeling diplomatic.
- Is it gluten free?
- As long as you check your broth and don’t add any flour (some folks use roux), yep. But always double check labels, those sneaky gluten bits hide everywhere.
- What if I don’t eat pork?
- Beef bacon works, or turkey bacon, or just chuck it entirely. The soup’s still good—just not, well, magical bacon-y good. But you do you!
- Can I double it?
- Honestly, you’ll want to. Just use a bigger pot—voice of experience here, overflowing soup on the stove is not as fun as it sounds.
By the by, if you’re wondering where the name “crack chicken” came from—so am I. I think it just means “hide the leftovers before someone else eats them.” Or maybe that’s just my house?
Ingredients
- 2 cups cooked chicken breast, shredded
- 6 slices bacon, chopped
- 2 medium jalapeños, seeded and diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- Salt and pepper to taste
- 2 tablespoons chopped green onion (for garnish)
Instructions
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1In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Remove and set aside, leaving 1-2 tablespoons of bacon drippings in the pot.
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2Add the diced onion and jalapeños to the pot and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.
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3Pour in the chicken broth and bring to a simmer. Stir in the cream cheese until completely melted and smooth.
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4Add the shredded chicken and cooked bacon (reserve some for garnish). Simmer for 10 minutes.
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5Stir in the cheddar cheese and heavy cream. Continue to cook until the soup is heated through and creamy. Season with salt and pepper to taste.
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6Ladle soup into bowls and garnish with reserved bacon and chopped green onion before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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