This easy slow-cooker soup delivers bold, comforting flavor. Try this Crockpot Jalapeño Popper Chicken Soup for game day or any night you want a satisfying, cheesy bowl with a hint of heat.
Crockpots shine when it comes to soups. Slow, even heat allows flavors to meld and develop, turning simple ingredients into something rich and comforting. This Crockpot Jalapeño Popper Chicken Soup adapts the classic jalapeño popper combination—cheese, bacon, and a little heat—into a creamy, satisfying soup that’s perfect for serving a crowd or for easy weeknight dinners.
How to Make Crockpot Jalapeño Popper Chicken Soup
Place 1½ lb boneless, skinless chicken breasts in the crockpot with spices, vegetables, and about 3 cups of chicken broth. A good-quality broth makes a noticeable difference because the base sets the tone for the whole soup. Add the onions, green pepper, minced garlic and seeded, chopped jalapeños to build layers of flavor. Cover and cook until the chicken is tender and easy to shred.
After cooking, remove the chicken, shred it with two forks, then return it to the pot. Stir in cream cheese, shredded Mexican-style cheese, a half cup of heavy cream, and cooked crumbled bacon. Let the cheeses soften and melt into the broth for a few minutes, then stir again until the soup is smooth and creamy.
Serve topped with extra shredded cheese, diced jalapeños, and crumbled bacon. If you like, add a dollop of sour cream or a few tortilla chips for crunch. This combination creates a creamy, slightly spicy soup with familiar popper flavor in every spoonful.
What Size Crockpot?
A larger crockpot is helpful for soups and stews to prevent spills and to allow room for ingredients to circulate. For this recipe, a 5–6 quart slow cooker works well. Larger capacity also makes it easier to stir and to brown or melt cheeses without overflow.
What to Serve with Jalapeño Popper Soup?
This soup is hearty on its own, but it’s also excellent with tortilla chips for scooping or with warm crusty bread. Top each bowl with extra cheese, sliced jalapeños, bacon bits, and a spoonful of sour cream for balance. For a lighter option, omit the heavy cream and use additional broth with a touch of Greek yogurt stirred in at the end.
Crockpot Jalapeno Popper Chicken Soup
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Equipment
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6 qt (or larger) crockpot
Ingredients
- 1½ lbs boneless skinless chicken breasts
- 2 garlic cloves minced
- ½ onion diced
- ½ green pepper diced
- 2 jalapeños seeded and chopped
- ½ lb bacon cooked and crumbled
- 6 oz cream cheese
- 3 cups chicken broth
- ½ cup heavy whipping cream
- ¼ tsp paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- 1½ cups Mexican-style shredded cheese
Instructions
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Add chicken, onions, peppers, jalapeños, spices, and garlic into your 6 qt crockpot and cover with chicken broth.
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Cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is cooked through and tender.
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Remove the chicken, shred it with forks, then return the shredded chicken to the crockpot.
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Add cream cheese, heavy whipping cream, shredded cheeses, and cooked bacon. Stir until the cheeses are melted and the soup is creamy.
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Serve topped with extra Monterey Jack or shredded cheese, sour cream, sliced jalapeños, and crumbled bacon.
4 servings
Amanda Carlisle | MomsWithCrockpots.com
Tips and variations: Adjust the heat by using fewer jalapeños or leaving seeds in for extra spice. For a thicker soup, mash a portion of the shredded chicken and vegetables against the side of the crockpot or stir in a small slurry of cornstarch and water at the end and simmer until thickened. To make this lower in fat, reduce the cream and cream cheese or substitute part of the cream with plain Greek yogurt stirred in off-heat. Leftovers keep well in the refrigerator for 3–4 days and can be frozen in a sealed container for up to 2 months; thaw and reheat gently to avoid breaking the cream.
Originally posted January 2018. Updated September 2019.
More Crockpot Soup Recipes
- Crockpot Ham and Potato Soup Recipe
- Crockpot Sweet Potato Soup Recipe
- Crockpot Stuffed Pepper Soup Recipe