Creamy Jalapeño Popper Chicken Soup (3 Ways!)
Published Sep 06, 2021 Updated Sep 17, 2024
This post may contain affiliate links. Please read our disclosure policy.
This Jalapeno Popper Chicken Soup will soon become your new favorite healthy comfort recipe. It’s exploding with creamy flavor and just the right kick. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love.
Why You’ll Love This Jalapeño Popper Soup Recipe
Soup season is the best season and I love cozy soups (see this Hearty Hamburger Soup and this Creamy Taco Soup for reference). Honestly, though, I love soup so much I can even eat it in the summer. Although, there is just something extra magical about it in the Fall/Winter and comforting soups are just the ticket.
If you’re a fan of jalapeno poppers, then you are going to love My Jalapeño Popper Chicken Soup! All the flavors of the classic appetizer in soup form. It’s cozy, mind-blowing, and so darn delicious. You won’t believe it is healthy because it tastes like real-life comfort food.
And while you’re at it, if you want to make another fun recipe in soup form, add this Buffalo Chicken Soup to your rotation next!
Ingredient Notes
This recipe calls for simple ingredients and can be made in 3 different ways! It’s the perfect comfort food for cold weather, and you can customize it to your diet– Whole30, Keto, Dairy-Free, Gluten-Free, or Regular Dairy/Gluten!
- chicken breasts: You’ll need cooked chicken for this recipe. Use leftover chicken or you can also use a Rotisserie chicken.
- full-fat coconut milk: You can use your favorite dairy-free milk of choice or use regular whole milk or heavy cream if you’re not dairy-free.
- gluten-free all-purpose flour: See notes in the recipe card below for low-carb and Whole30 substitutions.
- ghee or butter (or vegan butter)
- dairy-free cream cheese: Or regular cream cheese.
- sweet onion
- garlic cloves
- chicken broth: Vegetable broth will also work here.
- jalapenos
- seasonings: garlic powder, onion powder, ground cumin, paprika, sea salt, black pepper.
- garnish: Crispy bacon, green onions, shredded cheddar cheese (non-dairy if desired), sour cream (dairy-free if desired), and/or fresh jalapeño slices.
Step-by-Step Instructions
Here’s how to make this delicious soup on the stovetop. See the recipe card below for detailed instructions for the Instant Pot and Slow Cooker methods.
Step 1: In a large pot or Dutch oven over medium heat add the olive oil. Add the chopped onion, minced garlic, and diced jalapeños. Sauté for 3-4 minutes until the onion is translucent and the jalapeño peppers are softened. Add in the spices and mix.
Step 2: Add the ghee and sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste and create a roux to help thicken the soup.
Step 3: Gradually pour in the chicken broth, stirring to combine and avoid lumps.Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Stir in the shredded chicken and continue to simmer for another 5 minutes.
Step 4: Lower the heat to medium-low. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is fully melted and the soup is smooth and creamy.
Cooking Methods
There are many different ways to cook this soup. It really depends on your time. Below are all the ways you can cook this Jalapeño Popper Chicken Soup.
- Crockpot: If you are running out the door in the morning and want dinner to be ready when you get home, the crock pot method is the way to go. Cook on low for 6-7 hours or on high for 3-4 hours.
- Instant Pot: Are you home after a long day and want to make something quick? If so, go with the instant pot pressure cooker method. It can be ready in under 20 minutes.
- Stove top: This is my favorite method to use on the weekend. I can cook my chicken on the stovetop in a large soup pot then add everything in and let it simmer throughout the afternoon. It makes my house smell amazing.
Mac’s Pro Tip
Expert Tips & Substitutions
If you are not completing a Whole30, feel free to use regular dairy and cheese. Below are the substitutions you can use for this recipe.
- Cream Cheese: Feel free to sub regular cream cheese for this dairy-free version.
- Dairy-Free Cheese: This is not considered Whole30 if you are completing a round, just remove that from the garnish. If you are not dairy-free or W30 and just need it to be keto, sub your favorite cheese of choice.
- Low Carb Keto Jalapeno Popper Soup: Substitute konjac flour or arrowroot powder to thicken the soup instead of gluten-free flour.
- Thickeners: I use gluten-free all-purpose flour for thickening, but I am adding low-carb and whole30 options below in case you need a substitute.
- Xanthan Gum: Low-carb & Whole30. Xanthan gum is a powerful thickening agent, and you only need a small amount. Start with about 1/4 to 1/2 teaspoon for the entire recipe. Sprinkle it slowly into the soup while stirring continuously to avoid clumping.
- Konjac Flour: Low-carb & Whole30. Also known as glucomannan, is an excellent low-carb thickener. It’s very potent, so you only need a small amount. Start with 1/4 teaspoon for the entire recipe. Gradually whisk it into the hot soup to thicken it. Since konjac flour thickens as it cools, give it a few minutes to reach its full consistency before deciding if you need to add more.
- Arrowroot Powder: This is great Whole30-compliant alternative to cornstarch. It’s also paleo-friendly and works similarly to cornstarch as a thickener. Use it in a 1:1 ratio, so if a recipe calls for 1 tablespoon of cornstarch, you can use 1 tablespoon of arrowroot powder. Mix it with a little cold water to create a slurry before adding it to the hot soup to avoid clumping.
- Cornstarch: NOT Whole30, but gluten-free. In a small bowl, mix the cornstarch with an equal amount of cold water or broth to form a slurry. For example, if you’re using 1 tablespoon of cornstarch, mix it with 1 tablespoon of cold liquid. This prevents clumping when adding it to the hot soup.
Storage Tips & Meal Prep
Meal Prep: If you are using this for meal prep, store the same way from above, but add the garnish in a different container. After you heat up your soup, add the garnish from the other container to the top.
Storage: In the refrigerator, this soup will keep for three to four days in an airtight container. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers, and make sure to heat and chill the soup properly when serving and storing.
Freezer: Let the soup cool completely at room temperature. Pour the jalapeño popper soup into an airtight freezer bag and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat over the stovetop or in the microwave.
More Easy Soup Recipes
Follow on Instagram
If you love this recipe, please give it a star rating and leave a comment below! Follow me on Pinterest, Facebook, and Instagram for more!
Creamy Jalapeño Popper Chicken Soup (3 Ways!)
Ingredients
- 1 pound chicken breasts cooked and shredded or 2.5 cups rotisserie chicken
- 1 cup full fat coconut milk or sub dairy free cream of choice
- 1/4 cup gluten-free all-purpose flour or see notes for low carb/whole30 options
- 1 tablespoon ghee
- 8 oz dairy-free cream cheese I used KiteHill
- 1/2 sweet onion chopped
- 3-4 cloves garlic
- 4-5 cups chicken broth
- 3-4 medium jalapeños seeds removed and diced
- 1/2 tsp garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
Garnish
- 6 slices bacon chopped
- 1/3 cup green onions
- Dairy-free cheese
- Jalapeno slices
Instructions
Stovetop Method:
- Sauté: In a large pot or Dutch oven over medium heat add the olive oil. Add the chopped onion, minced garlic, and diced jalapeños. Sauté for 3-4 minutes until the onion is translucent and the jalapeños are softened. Add in the spices and mix.
- Add Flour: Add the ghee and sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste and create a roux to help thicken the soup.
- Add Broth and Chicken: Gradually pour in the chicken broth, stirring to combine and avoid lumps.Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Stir in the shredded chicken and continue to simmer for another 5 minutes.
- Finish with Cream Cheese and Coconut Milk: Lower the heat to medium-low. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is fully melted and the soup is smooth and creamy.
Crockpot Method:
- Combine Ingredients: In a 6-quart Crockpot, add the chopped onion, minced garlic, diced jalapeños, shredded chicken, chicken broth, and spices (garlic powder, onion powder, cumin, paprika, salt, and pepper). Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
- About 30 minutes before serving, add the flour to 1 cup of water and dissolve. Slowly pour the mixture over the soup and stir well to combine. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is melted and the soup is creamy. Cover and continue cooking for the remaining 30 minutes.
Instant Pot Method:
- Sauté: In a large pot or Dutch oven over medium heat add the olive oil. Add the chopped onion, minced garlic, and diced jalapeños. Sauté for 3-4 minutes until the onion is translucent and the jalapeños are softened. Add in the spices and mix.
- Add Flour: Add the ghee and sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste and create a roux to help thicken the soup.
- Pressure Cook: Press “Cancel” to stop the sauté function. Add the chicken broth and shredded chicken. Stir to combine.
- Secure the lid, set the vent to the sealing position, and select “Pressure Cook” or “Manual” for 5 minutes.
- Quick Release: Once the cooking time is up, carefully perform a quick release. When the pressure has fully released, remove the lid.
- Finish with Cream Cheese and Coconut Milk:
- Set the Instant Pot to the sauté function. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is fully melted and the soup is smooth. Turn off the Instant Pot once the soup is creamy.
Notes
-
- Cream Cheese: Feel free to sub regular cream cheese for this dairy-free version.
-
- Dairy-Free Cheese: This is not considered Whole30 if you are completing a round, just remove that from the garnish. If you are not dairy-free or W30 and just need it to be keto, sub your favorite cheese of choice.
-
- Low Carb Keto Jalapeno Popper Soup: Substitute konjac flour or arrowroot powder to thicken the soup instead of gluten-free flour.
-
- Thickeners: I use gluten-free all-purpose flour for thickening, but I am adding low-carb and whole30 options below in case you need a substitute.
-
- Xanthan Gum: Low-carb & Whole30. Xanthan gum is a powerful thickening agent, and you only need a small amount. Start with about 1/4 to 1/2 teaspoon for the entire recipe. Sprinkle it slowly into the soup while stirring continuously to avoid clumping.
-
- Konjac Flour: Low-carb & Whole30. Also known as glucomannan, is an excellent low-carb thickener. It’s very potent, so you only need a small amount. Start with 1/4 teaspoon for the entire recipe. Gradually whisk it into the hot soup to thicken it. Since konjac flour thickens as it cools, give it a few minutes to reach its full consistency before deciding if you need to add more.
-
- Arrowroot Powder: This is great Whole30-compliant alternative to cornstarch. It’s also paleo-friendly and works similarly to cornstarch as a thickener. Use it in a 1:1 ratio, so if a recipe calls for 1 tablespoon of cornstarch, you can use 1 tablespoon of arrowroot powder. Mix it with a little cold water to create a slurry before adding it to the hot soup to avoid clumping.
-
- Cornstarch: NOT Whole30, but gluten-free. In a small bowl, mix the cornstarch with an equal amount of cold water or broth to form a slurry. For example, if you’re using 1 tablespoon of cornstarch, mix it with 1 tablespoon of cold liquid. This prevents clumping when adding it to the hot soup.
-
- Thickeners: I use gluten-free all-purpose flour for thickening, but I am adding low-carb and whole30 options below in case you need a substitute.
-
- Storage: In the refrigerator, this soup will keep for three to four days in an airtight container. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers, and make sure to heat and chill the soup properly when serving and storing.
-
- Freezer: Let the soup cool completely at room temperature. Pour the jalapeño popper soup into an airtight freezer bag and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat over the stovetop or in the microwave.
-
- Meal Prep: If you are using this for meal prep, store the same way from above, but add the garnish in a different container. After you heat up your soup, add the garnish from the other container to the top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post may contain affiliate links
Hey this sounds amazing, Do you not post the macros for peeps on Keto? Would love it if you would….
Thanks!
Hi Cher,
Actually working to make the macro count available soon on my blog. A work in progress. THank you for your patience. Have a wonderful day.
Absolutely delicious and very easy to make. I used regular dairy products rather than dairy free.
Hi Deanna,
SO happy you loved the soup recipe. Thanks for your kind words of support.
This was DELICIOUS! I ended up throwing the liquid (+ cream cheese) in the blender before I added the chicken back in to eliminate the larger jalapeno bits and it was great (just be sure you add the cream cheese in at room temp, otherwise it will cool down the mixture too much and froth up like mine did – oops)! If you are someone who wants a little heat, I would definitely recommend following the recipe to include some jalapeno slices as a topper as the recipe calls for or maybe some diced hot jalapenos from a can. I cannot handle super spicy things so I left the fresh slices off and was surprised at how mild it was; I was actually left wanting more zip! Great recipe and will definitely be making this again! As a matter of fact, I’m having the leftovers for lunch!
It’s so fun to hear how you personalized it—thank you for sharing your tweaks!