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Cheesy Chicken Jalapeno Soup
Are you ready for a chicken soup recipe that will blow you away? I thought I’d tried every type of chicken soup there was until I came across this Instant Pot recipe at Once a Month Members (it’s now for members’ access only). My family and I LOVED it! Chicken, jalapeños, cream cheese, and bacon — all the flavors of jalapeño poppers. What more could you want?
It’s so good that when my son smells cumin, he’s disappointed if I’m not making this soup. I’ve since played around with the ingredients and made the recipe easier to make, and I can’t wait to share my Jalapeño Popper Chicken Chili with you today.
Ingredients for Jalapeno Popper Chicken Chili
- 1 onion, diced
- 2-3 cloves garlic, minced
- 2 jalapeños, minced
- 3 chicken breasts
- 10-ounce can tomatoes with green chiles
- 16-ounce carton chicken broth
- 1 15-ounce can corn
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. bacon, cooked and crumbled
- 1 block cream cheese
- 2 cups, shredded cheese
How to Make Instant Pot Jalapeño Popper Chicken Chili
This chili is so easy to make.
1. In the Instant Pot, sauté the onion, garlic, and jalapeños until soft. Add all the other ingredients except for bacon, cheese, and cream cheese.
3. Cook on high pressure for 10 minutes and then Quick Release.
4. Remove the chicken and shred with two forks (or dice into cubes).
5. Add cream cheese and shredded cheese and stir until melted. (It’s normal for it to look a little speckled.)
6. Add chicken back to pot and serve.
How to Make Jalapeño Popper Chicken Chili in the Slow Cooker
1. If you’re making this in your slow cooker, sauté the onion, garlic, and jalapeños in a small skillet.
2. Then add all the other ingredients except bacon, cheese, and cream cheese.
3. Cook on low for 6-7 hours or on high for 3-4 hours.
4. Follow the instructions above from Step 4 to the end.
Tips for Making Jalapeño Popper Chicken Chili
- It’s best served with both bacon and crumbled tortilla chips. The crunchiness of the chips is so good along with the creamy soup, and the bacon is essential for the jalapeño popper flavors.
- If you have chicken that’s already been cooked, you can use that — just dice it into cubes and cook the chili for 8 minutes instead of 10.
- This chili freezes well if you freeze it before adding the cream cheese.
- This chili is Keto-friendly and can be served to anyone eating a Keto diet (they will just need to leave off the chips).
Jalapeno Popper Chicken Chili
Chicken, cream cheese, jalapenos, and bacon combine to bring the flavors of a jalapeno popper in chili form.
Ingredients
- 1 onion, diced
- 2-3 cloves garlic
- 2 jalapenos, diced
- 3 chicken breasts
- 10 ounce can tomatoes with green chiles
- 16 ounce carton chicken broth
- 15 ounce can corn
- 1 Tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 lb. bacon, cooked and crumbled
- 1 block cream cheese
- 2 cups shredded cheese
Instructions
Saute onion, garlic, and jalapenos in the Instant Pot until soft.
Add all ingredients except bacon and cream cheese and cook on High Pressure for 10 minutes.
Quick Release pressure.
Remove chicken and shred with two forks.
Add cream cheese to the chili and stir well until fully melted.
Add chicken back into the chili and serve with crumbled bacon and shredded cheese.
Let me know if you make this recipe in the comments below!
If you like this recipe, you’ll also like these soups:
Easy Homemade Chili
Vegetable Beef Taco Soup
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