Jalapeño Popper Chicken Soup

4.83 from 29 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 Time10

Cook Time6

Total Time6 10

Course: Soup

Cuisine: American

Servings:

Cost: $20.36 Per Recipe, $3.39 Per Serving

Place 1 ½ pounds boneless skinless chicken breasts in the crockpot.
Add ¼ chopped onion, ½ diced green bell pepper, and 1 chopped jalapeño (reserve the second jalapeño for later).
Stir in 1 teaspoon cumin, ½ teaspoon paprika, 1 teaspoon salt, and 1 teaspoon black pepper.
Pour in 3 cups chicken broth and stir to combine.
Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through.
Remove the chicken, shred it, and return it to the crockpot.
Stir in 6 ounces cream cheese, ½ of the cooked and crumbled ½ lb bacon, ½ cup heavy whipping cream, and 1 cup of the 1 ½ cups shredded Mexican cheese.
Cook on high for 15–20 minutes until everything is melted and combined.
Top with the remaining bacon, remaining shredded cheese, and the remaining chopped jalapeño before serving.

Refrigerate the leftovers in an airtight container for up to 5 days.

Make sure to cook soup on low once the cheeses are added to the crock pot to prevent the cheese from curdling.

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