Jalapeño Popper Chicken Soup with Bacon

Deconstructed jalapeño poppers in a hearty, rich chili-flavored soup. The cast of characters includes jalapeño peppers, chicken, white beans and corn swimming in a tomato and cream cheese infused broth topped with cheddar and jack cheese(s) and crispy bacon.

Seeing my inability to walk away from all the lovely jalapeños showing up in abundance at my farm market jalapeño poppers are the first things to come to mind. Lately I’m totally obsessed with deconstructing them. Even though I’ve never actually eaten one. True confession.

Chili or soup. . . this is both. Rife with all the flavors of chili in a creamy broth you get the best of both worlds. Chili soup. There is so such a thing.

To turn it into a thick chili simply leave out the chicken broth and for a bigger pop of heat leave the seeds in the jalapeño peppers.

Jalapeno Popper Chicken Soup

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yield: serves 4-5

Jalapeno Popper Chicken Soup

Deconstructed jalapeño poppers in a hearty, rich chili-flavored soup.


olive oil, for sauteing
1 small onion, diced
1 red bell pepper, diced
4 jalapeno peppers, diced, seeds removed
3 cloves garlic, minced
coarse salt and fresh ground black pepper
1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
2 teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon Mexican oregano, crushed between fingertips
1 (14 ounce) can petite diced tomatoes with juices
1 + 1/2 cups chicken broth
2 cups cannellini beans (cooked or canned)
1 cup corn
8 ounces cream cheese
1/2 pound bacon, cooked crispy and crumbled, for serving
Monterrey jack cheese, shredded, for serving
sharp cheddar cheese, shredded, for serving


  1. In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.
  2. Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.
  3. Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
  4. Add cream cheese and stir until completely melted. Remove from heat.
  5. Serve with crumbled bacon and both types of cheese sprinkled over top.


-For a thick chili omit chicken broth.

-For a bigger pop of heat leave seeds in jalapeno peppers.


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  1. Tammy Northrup says

    This looks delicious. Can’t wait to try it. Is that a personal size bowl with the lid? I love it!

  2. says

    This looks simply amazing! I’d like to make it for a holiday party I’m hosting. How much chili does this recipe yield? I’m sure I’ll have to do some math to make sure we have enough for everyone :)

    • says

      Hi Christa! The recipe as written will fill 4 – 5 soup bowls. I’m sorry I can’t give you a more precise measurement. Hope this helps!

  3. Joanne says

    Amazing flavor! I used my leftover smoked turkey instead of chicken, and threw some cilantro on top! Thanks for this recipe

  4. Scotti O. says

    Just made this tonight….AMAZING! I am really weird about textures, particularly beans so I used my immersion blender for everything before adding the chicken. Just licked the spoon and and am pleasantly surprised by just how tasty this is! I haven’t even topped with cheese or bacon yet which we know will only make this better! My husband will love it. Planning on trying to freeze it to see how it keeps. I’ll keep you posted! Thanks so much for sharing!

  5. says

    This looks so good it is hard for me not to use dirty words! Pinned this and about to put it on Stumbleupon too because we are definitely making this soon when the temps chill. Holy smokes….I want it now.

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