Cheesy Jalapeno Chicken Soup

Indulge in the comforting warmth of Cheesy Jalapeno Chicken Soup, a delightful blend of flavors that perfectly balances spicy and creamy. This hearty soup combines tender chicken, zesty jalapenos, and a medley of colorful vegetables, all enveloped in a rich, cheesy broth.

Whether you’re warming up on a chilly day or looking for a satisfying meal, this recipe is sure to become a favorite. With easy-to-follow steps, you can whip up a bowl of goodness that’s perfect for sharing or savoring all on your own!

Cheesy Jalapeno Chicken Soup

Ingredients:

2 Tablespoons butter

1 small yellow onion, diced

1 jalapeno pepper, diced

3 cloves garlic, diced

1 Tablespoon tomato paste

1 15 oz. can corn, drained

1 10 oz. can Rotel diced tomatoes with green chilies, undrained

1 15 oz. can black beans, drained and rinsed

5 cups chicken broth

2 small boneless skinless chicken breasts, or 2 cups shredded chicken

1 pinch Cayenne Pepper

1 teaspoon cumin

1-2 teaspoons hot sauce

1 oz. packet taco seasoning, equal to 3 Tbsp.

1 ½ cups cheddar cheese, shredded

1/3 cup cream cheese, softened

For Topping

Corn or Flour Tortillas

Instructions

Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.

Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)

Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.

Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.

Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.

Taste and add any additional seasonings as needed. Garnish and serve!

Notes:

Chicken Options: You can use either fresh boneless skinless chicken breasts or pre-cooked shredded chicken. If using rotisserie chicken, add it towards the end to avoid overcooking.

Spice Level: Adjust the amount of jalapeno and hot sauce to suit your heat preference. Removing the seeds from the jalapeno can reduce the spiciness.

Taco Seasoning: Start with 2 tablespoons of taco seasoning and taste as you go. You can always add more for a stronger flavor.

Cheese Choices: While cheddar cheese adds a great flavor, feel free to experiment with other cheeses like Monterey Jack or Pepper Jack for an extra kick.

Thickness: If you prefer a thicker soup, you can reduce the amount of chicken broth or add a cornstarch slurry to achieve your desired consistency.

Serving Suggestions: This soup pairs beautifully with tortilla chips, crusty bread, or topped with avocado, cilantro, and lime for a fresh twist.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.

Freezing: This soup freezes well. Portion it into containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition Information:

Nutrition Facts (Per Serving):

Frequently Asked Questions:

Can I adjust the level of spiciness in the soup?

Absolutely! You can control the spiciness by adjusting the amount of jalapeno, cayenne pepper, hot sauce, and Rotel diced tomatoes with green chilies.

Start with smaller amounts if you prefer a milder flavor and increase according to your taste.

Can I use pre-cooked or rotisserie chicken instead of cooking chicken breasts in the soup?

Yes, you can use pre-cooked or rotisserie chicken.

Add shredded cooked chicken during the later stages of cooking to infuse the flavors into the soup without overcooking the chicken.

Is there a substitute for taco seasoning if I don’t have the packet?

Certainly! You can make your own taco seasoning using a mix of chili powder, cumin, paprika, garlic powder, onion powder, oregano, and a pinch of cayenne pepper.

Adjust the quantities to match your flavor preferences.

Can I make this soup in advance?

Yes, this soup can be made in advance.

Allow it to cool and store it in an airtight container in the refrigerator.

Reheat on the stove, and adjust the seasoning if needed before serving.

What are some recommended garnishes for this soup?

Corn or flour tortilla strips, sliced jalapenos, chopped fresh cilantro, a dollop of sour cream, and a squeeze of lime juice make excellent garnishes for this soup.

Customize it based on your preferences.

Can I make this soup ahead of time and reheat it later?

Yes, this soup can be made in advance.

Allow it to cool and store it in the refrigerator.

Reheat on the stove, stirring occasionally, until warmed through.

You may need to adjust the seasonings before serving.

Is there a way to reduce the spiciness of the soup for a milder version?

Certainly! To reduce spiciness, you can deseed the jalapeno or use less of it.

Adjust the amount of cayenne pepper, hot sauce, and Rotel diced tomatoes to your preferred spice level.

Can I use different types of beans in place of black beans?

Absolutely! You can substitute black beans with kidney beans, pinto beans, or any other beans you prefer.

Choose beans that complement your taste.

What can I use as an alternative to Rotel diced tomatoes with green chilies?

If you don’t have Rotel, you can use diced tomatoes and add chopped green chilies separately.

Adjust the quantity to achieve the desired level of heat.

Can I freeze this soup?

While the soup can be frozen, keep in mind that dairy-based soups like this one may have a different texture after thawing.

If you plan to freeze, omit the cream cheese and add it after reheating for better results.