Slow Cooker Jalapeño Popper Chicken Soup
A creamy, spicy, and comforting slow cooker soup inspired by jalapeño poppers. Tender chicken, diced jalapeños, and melted cheese come together in a flavorful broth for an easy and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6
Ingredients
1 pound boneless skinless chicken breasts
4 cups low-sodium chicken broth
1 cup diced jalapeño peppers, seeds removed for less heat
1 cup diced yellow onion
3 cloves garlic, minced
1 cup diced potatoes (about 1 medium potato)
1 cup shredded sharp cheddar cheese
4 ounces cream cheese, softened and cut into cubes
1/2 cup sour cream
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
Instructions
Heat olive oil in a skillet over medium heat. Add diced onions and cook for 3-4 minutes until softened.
Add minced garlic and diced jalapeños to the skillet and cook for an additional 1-2 minutes, stirring frequently. Remove from heat.
Place the chicken breasts in the slow cooker. Add the cooked onion, garlic, and jalapeño mixture, diced potatoes, chicken broth, smoked paprika, ground cumin, salt, and black pepper.
Cover and cook on low for 6 hours, or until the chicken is cooked through and potatoes are tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker. Add the cream cheese cubes and stir until melted and fully incorporated.
Stir in the shredded cheddar cheese and sour cream until the soup is creamy and smooth.
Taste and adjust seasoning if needed.
Serve hot, garnished with chopped fresh cilantro.