Note: This was our family’s favorite soup this year. Be ready for a runny nose and spicy lips.
Smoked Chicken Jalapeño Soup is a rich, smoky, and more-than-mildly spicy comfort dish perfect for chilly nights or casual gatherings. This flavorful soup combines tender smoked chicken with the kick of fresh jalapeños, creamy broth, and hearty vegetables for a balanced bowl of warmth and satisfaction. Drawing inspiration from Southwest flavors, it’s a fusion of smoky barbecue and zesty Tex-Mex soup traditions, making it both familiar and exciting.
Why You’ll Love Smoked Chicken Jalapeño Soup
If you’re a make-it-spicy kind of person, you’ll love this soup for its bold depth of flavor and satisfying creaminess. The smoked chicken adds a robust, savory backbone that’s complemented perfectly by the heat of jalapeños and the smooth, rich texture of the broth. It’s a one-pot meal that feels indulgent but is relatively simple to prepare. Great for meal prep, game day, or cozy nights in, this soup is as versatile as it is delicious.
Expert Tips and Tricks
- Use freshly smoked chicken for the best flavor, but rotisserie chicken with smoked paprika works in a pinch.
- Char the jalapeños slightly before chopping for extra depth.
- Use a high-powered blender or immersion blender to make the broth extra smooth (if desired).
- Simmer low and slow to let flavors meld fully.
- Add cream or cheese at the end to prevent curdling.
- If you like more heat, leave the jalapeño seeds in or add a pinch of cayenne.
Recipe Variations and Possible Substitutions
- Swap smoked chicken with smoked turkey, grilled chicken, or shredded rotisserie chicken.
- Replace cream with coconut milk for a dairy-free version.
- Use bell peppers instead of jalapeños for a milder version.
- Add black beans or corn for extra texture and substance.
- For gluten-free, ensure your broth and any thickeners are certified GF.
- Use vegan chicken alternatives and vegetable broth for a plant-based twist.
Serving and Pairing Suggestions
Serve Smoked Chicken Jalapeño Soup hot with warm cornbread, crusty bread, or tortilla chips on the side for dipping. A squeeze of lime and a sprinkle of shredded cheese or chopped cilantro on top enhances the flavor. This soup pairs well with a crisp Mexican lager, a light-bodied red wine like Pinot Noir, or a refreshing glass of lime agua fresca. A side salad with a tangy vinaigrette makes a great complement.
Storage and Reheating Tips
- Store in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months in individual portions for easy reheating.
- Reheat on the stovetop over medium-low heat, stirring occasionally.
- Microwave in 1-minute intervals, stirring in between, until heated through.
- For best results, reheat cream-based versions gently to prevent separation.
- Add a splash of broth or cream if the soup thickens during storage.
Recipe FAQs
Can I use pre-cooked chicken?
Yes, rotisserie or leftover chicken works well—just add smoked paprika or liquid smoke for depth.
How spicy is this soup?
Medium to hot depending on how many jalapeños you use and whether you include the seeds.
Can I make this soup in a slow cooker?
Yes! Cook on low for 4–6 hours or high for 2–3 hours, adding dairy at the end.
Can I freeze this soup with cream in it?
Yes, but stir well after thawing and reheat slowly to maintain texture.
What type of cream should I use?
Heavy cream or half-and-half works best for richness and consistency.
Smoked Chicken Jalapeño Soup
Smoked Chicken Jalapeño Soup blends smoky chicken, spicy jalapeños, and creamy broth into a hearty Tex-Mex favorite perfect for cozy meals.
Ingredients
- 2 cups smoked chicken, shredded
- 1 tbsp olive oil
- 1/2 stick of butter (1/4 cup)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4-12 jalapeños, diced (seeds removed for less spice/heat)
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 block of cream cheese (for creamier texture)
- 1/2 cup shredded cheddar or Monterey Jack (optional)
- 1 tbsp lime juice
- Optional toppings: chopped cilantro, lime wedges, sour cream, shredded cheese
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add diced onions, cooking until softened, about 4–5 minutes. Then, add half your jalapenos and sauté for another 4-5 minutes. Finally, add garlic and cook another minute.
- Make your puree: With the other half the jalapenos, blend them with the cumin, smoked paprika, chili powder, salt, and pepper. Once the mix is smooth and creamy, add in 1-2 cups of chicken broth and blend.
- Create a roux: After sautéing the onions, jalapeños, and garlic, throw in your 1/2 stick of butter and melt. Once the butter has melted, sprinkle in 2 tablespoons of all-purpose flour directly into the pot. Stir constantly for about 2–3 minutes to cook off the raw flour taste. The mixture should become paste-like and lightly golden – forming your roux base.
- Finishing the roux: Slowly add in the remaining chicken broth while whisking or stirring to prevent lumping. You want it to thicken slightly before adding the puree and smoked chicken.
- Add puree and chicken: Add the jalapenos puree and shredded smoked chicken and bring to a simmer. Cook for 10–15 minutes to allow flavors to meld.
- Finish with cream: Reduce heat to low and stir in heavy cream (and cream cheese if you choose). Simmer gently for another 5–10 minutes (or until desired consistency). DO NOT boil after adding cream.
- Add cheese (optional): Stir in cheese until melted and smooth. Add lime juice to brighten the flavor.
- Serve: Ladle into bowls and garnish as desired with cilantro, lime, sour cream, or more cheese.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 486Total Fat: 39gSaturated Fat: 19gUnsaturated Fat: 20gCholesterol: 154mgSodium: 870mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 28g
