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I have another delicious crock pot recipe for you to try this week. If you love our jalapeño poppers and our white chicken chili then you are going to love this Crock pot Jalapeño Popper Chicken Soup Recipe.  This soup has all the delicious flavors of jalapeño poppers in a delicious soup to warm you up.

Try this easy crock pot jalapeño popper chicken soup recipe. This delicious crock pot jalapeno popper soup is easy to make and delicious too!
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Slow cooker jalapeño popper chicken soup is the best!

If you love jalapeño poppers, you are going to love this chicken jalapeño popper soup recipe.  This soup is easy to make in a crock pot and packed with all of the flavors of traditional jalapeño poppers.

The best part about this recipe is you can lessen or add more jalapeños depending on how spicy you want this crock pot chicken soup.

You are going to love this easy crock pot jalapeño poppers chicken soup recipe. Give it a try and come back and let us know what you think!

Try this easy crock pot jalapeño popper chicken soup recipe. This delicious crock pot jalapeno popper soup is easy to make and delicious too!

Ingredients for crock pot jalapeño popper chicken soup:

Here is what you’ll need to make this easy and delicious jalapeño popper soup recipe!

  • Chicken Breasts – You’ll need 3 boneless breasts for this recipe.
  • Salt
  • Pepper
  • Taco Seasoning – I use this homemade taco seasoning recipe.
  • Fresh Jalapeño Peppers – I deseeded and diced them into small pieces.
  • Onion – Diced into small pieces.
  • White Great Northern Beans
  • Cream of Chicken Soup (or our homemade cream of chicken soup)
  • Chicken Broth
  • Bacon
  • Cream Cheese
Try this easy crock pot jalapeño popper chicken soup recipe. This delicious crock pot jalapeno popper soup is easy to make and delicious too!

What size crock pot is needed?

I recommend using at least a 6 quart crock pot when making soups or stews to hold all the ingredients and broth needed to create these recipes.

Also, using a slightly larger crock pot ensures that you don’t make a huge mess when making this jalapeño popper chicken soup recipe.

If you love crock pot cooking as much as I do, check out all my favorite crock pot recipes here!

How to make jalapeño popper chicken soup: 

First, add the chicken breasts in the bottom of a crock pot.  Then season the chicken with the salt, pepper, and taco seasoning.

Next pour in the diced jalapeños, diced onion, beans, cream of chicken soup and chicken broth.

Stir to gently combine all the ingredients in the slow cooker.  Cover and cook on low for 6-8 hours or cook on high for 3-4 hours.

After the cook time, remove chicken and shred. Add the chicken back to crock pot. Then dice the cream cheese and add the cream cheese into the crock pot.  Cover and cook until the cheeses melt.

While the cream cheese is melting in the crock pot, cook the bacon until it’s crispy.  This Air Fryer Bacon Recipe is a great way to prepare the bacon quickly.  Then chop up the cooked bacon into smaller bite size pieces.

Add in the cooked bacon stirring it into the soup right before serving (save some for the topping).  Serve immediately topped with cheddar cheese, additional jalapeño poppers and bacon.  Enjoy!

Try this easy crock pot jalapeño popper chicken soup recipe. This delicious crock pot jalapeno popper soup is easy to make and delicious too!

Tips for this jalapeño poppers chicken soup recipe: 

  • Use a spoon to easily deseed the jalapeño peppers.
  • Check out this tip on how to make shredding the chicken for this recipe even easier with a hand held mixer.
  • Do not drain the beans as this makes the soup thicker.
  • Once you have added the cream cheeses and cooked it through, uncover and start stirring until the cheeses are well incorporated.
  • If you are sensitive to spicy food, reduce the jalapeño peppers in half.  Taste test the soup once it’s finished and you can add more jalapeño peppers to the top of the soup if more spice is wanted.

What to serve with Jalapeño Popper Soup? 

This soup is very filling on it’s own.  I love topping it with sour cream, cheddar cheese, bacon and additional diced jalapeño peppers.

Also, I love serving this soup with a side salad and bread.  Here are some of my favorite bread recipes that will go great with this easy soup recipe.

Try this easy crock pot jalapeño popper chicken soup recipe. This delicious crock pot jalapeno popper soup is easy to make and delicious too!

Print recipe here:

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Easy Crock pot Jalapeño Popper Chicken Soup Recipe

4.80 from 25 votes
Try this easy crock pot jalapeño poppers chicken soup recipe. This delicious crock pot jalapeño poppers chicken chili is perfect for cold days.
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6
Cuisine American
Course Soup
Calories 619
Author Carrie Barnard

Ingredients

  • 3 boneless chicken breasts
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 Tablespoons Taco seasoning
  • 2 fresh jalapeños seeded and chopped
  • 1/4 onion (chopped)
  • 2 cans white great northern beans (15 oz.)
  • 1 can cream of chicken soup (14.5 oz.)
  • 1 cup chicken broth
  • 1/2 lb bacon Reserve 3 pieces for toppings
  • 8 oz Cream Cheese
  • 1 fresh Jalapeño chopped and reserved some for topping

Instructions

  • Place the chicken in the bottom of the crock pot.
  • Sprinkle salt, pepper, and taco seasoning on top.
  • Pour in jalapeños, onion, beans, soup, and chicken broth.
  • Stir to combine.
  • Cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove the chicken and shred. Add chicken back to crock pot.
  • Dice up the cream cheese and stir it into the crock pot. Cover and allow it to melt.
  • Meanwhile fry up your bacon. Chop up the cooked bacon.
  • Stir in most of the bacon (leaving some for toppings).
  • Serve with your favorite toppings: Cheddar Cheese, Jalapeños, and More Bacon!

Recipe Notes

You can lessen or add more jalapeños depending on how spicy you want this crock pot chicken soup.

Nutrition Facts

Calories 619kcal, Carbohydrates 41g, Protein 32g, Fat 37g, Saturated Fat 15g, Cholesterol 107mg, Sodium 1239mg, Potassium 912mg, Fiber 8g, Sugar 3g, Vitamin A 953IU, Vitamin C 35mg, Calcium 133mg, Iron 4mg

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Try this easy crock pot jalapeño popper chicken soup recipe. This delicious crock pot jalapeño popper soup is easy to make and delicious too! Everyone loves this slow cooker jalapeño popper chicken soup with bacon and cream cheese! #eatingonadime #crockpotrecipes #souprecipes #slowcookerrecipes

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Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Comments

  1. 4 stars
    Great recipe. I’m not a huge beans fan, so will probably cut that back to 1 can next time! Thanks!

  3. Hi! I’ve got this cooking now! I’ve doubled the batch and wondered how well it stores? If I should add the cream cheese to all of it now or store half of it without and add the cheese when We eat it later?? Thoughts?

  4. I would just add the cream cheese to the one that you are eating now and do not add it to the leftovers. I would add it when you heat it up to serve it. Thank you!

  5. I am getting a new crockpot tomorrow and this is the very first thing I’m making. It looks amazing.

  6. I made this today. Its awesome. It’s a keeper. Everyone loved it. I drained the beans and made it like a stew. The house smelled heavenly while cooking

  8. 5 stars
    It’s that time of the year and there’s no better way to celebrate cold weather than 8 quarts of Jalapeño Popper Chicken Chili (ours is really thick). I will save about 48oz and freeze the rest in quart size containers. It freezes well, make recipe completely, don’t omit anything, cool containers in fridge with loose lid. Once chili & container is cold, cap and place in freezer. I leave an inch at the top of chili before freezing. Whatever you do, don’t take a bite of the soup in the small containers before freezing. Just one dip of spoon, fork or knife with saliva on it will make your chili/soup flavorless and runny when you thaw it out.

  11. I don’t add this time. I would cook all the ingredients except for the cheeses on high pressure in the instant pot for 25 minutes with a quick release. Then switch the instant pot to the sauté setting and mix in the cream cheese. Heat until the cheese is melted and then stir in the cooked bacon from there. I hope you enjoy it!

  12. Christmas dinner is now a Mexican dinner. This soup was a hit and a lot easier to make the. The individual poppers and more people had opportunity to taste. The level of spicy was just right.