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 Poppers Chicken Soup Recipe. It is all the delicious flavors of jalapeño poppers in a delicious soup to warm you up on cold days.
This could very easily be a Crock pot Jalapeño Poppers Chicken Chili Recipe except it is a bit soupier so I decided to call it a a soup. However, if you want it thicker like a chili then definitely lessen the liquids or drain the beans before pouring them in. You will still have a delicious recipe but it will be thicker like a soup. This is a big hit! Another family favorite is my Crock Pot Beef Stew Recipe and it’s just as easy!
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.
Ingredients you need:
- 3 boneless chicken breasts
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 2 Tablespoons of Taco seasoning (I use this homemade taco seasoning recipe)
- 2 fresh jalapeños seeded and chopped
- 1/4 of an onion, chopped
- 2 cans of white great northern beans
- 1 can of cream of chicken soup (or our homemade cream of chicken soup)
- 1 cup of water (or chicken stock)
- 1/2 lb of bacon (save 3 pieces for toppings)
- 1 8oz container of cream cheese
- 1 fresh jalapeños chopped and reserved for topping
How to make Crock pot Jalapeño Poppers Chicken soup recipe:
- 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 water.
- Stir to combine.
- Cook on low for 6-8 hours or high for 3-4.
- Remove chicken and shred. Add chicken back to crock pot.
- Cube up the cream cheese and stir in the crock pot and allow it to melt.
- Meanwhile fry up your bacon. Chop up the bacon.
- Stir in most of the bacon (leaving some for toppings).
- Time to eat. Serve with some fun toppings like cheddar cheese, more jalapeños, and more bacon!
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 how you like it!
Print your Crock pot Jalapeño poppers chicken chili recipe below:
Try this easy crock pot jalapeño poppers chicken soup recipe. This delicious crock pot jalapeño poppers chicken chili is perfect for cold days.
- 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
- 1 can cream of chicken soup
- 1 cup water (chicken stock)
- 1/2 lb bacon (save 3 pieces for toppings)
- (1) 8 oz container of cream cheese
- 1 fresh jalapeños chopped and reserved for topping
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Place the chicken in the bottom of the crock pot.
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Sprinkle salt, pepper, and taco seasoning on top.
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Pour in jalapeños, onion, beans, soup, and water.
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Stir to combine.
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Cook on low for 6-8 hours or high for 3-4.
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Remove chicken and shred. Add chicken back to crock pot.
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Cube up the cream cheese and stir in the crock pot and allow it to melt.
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Meanwhile fry up your bacon. Chop up the bacon.
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Stir in most of the bacon (leaving some for toppings).
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Time to eat. Serve with some fun toppings like cheddar cheese, more jalapeños, and more bacon!
You can lessen or add more jalapeños depending on how spicy you want this crock pot chicken soup.
Try these other fun jalapeño poppers recipes too:
- Gluten Free Jalapeno Cheddar Cornbread Recipe
- Jalapeño Popper Stuffed Chicken Breasts recipe
- Jalapeño Popper Chicken Casserole
- Bacon Wrapped Stuffed Jalapeño Poppers recipe
Lisa says
Great recipe. I’m not a huge beans fan, so will probably cut that back to 1 can next time! Thanks!
Bonnie says
This is a great recipe. I’ve made it several times and people love it.
Steph says
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?
Carrie says
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!
Terri says
I am getting a new crockpot tomorrow and this is the very first thing I’m making. It looks amazing.
Terri says
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
Carrie says
I’m so glad you loved it!
LynnPB says
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.
Keri Prater says
Fabulous!!! Love this creamy soup with some crusty sourdough.