Jalapeno Soup with Cheese and Chicken Recipe
Jalapeno Soup with Cheese and Chicken combines the classic flavors of white bean chicken chili and jalapeno poppers into one hearty and flavorful soup. Featuring tender chicken, creamy cheese, smoky bacon, and a touch of heat from jalapenos, this soup is comfort food at its best without being overly spicy.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Ingredients
Ingredients for Soup
- 1 onion, diced
- 4 jalapenos, seeds removed and diced
- 6 pieces bacon, cut into pieces
- 2 Tablespoons butter
- 3 (15.5 ounces each) cans great northern beans, drained and rinsed
- 2 cups shredded chicken
- 14.5 ounces chicken broth
- 1 ½ teaspoons garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon oregano
- 8 ounces cream cheese
- 3 Tablespoons cilantro, chopped
- 1 cup heavy cream, straight from the carton
Toppings for Chili
- Sour cream
- Corn chips
- Grated cheese
Instructions
- Prepare the Instant Pot: Set your Instant Pot to the Sauté mode and melt the butter in the pan to start cooking the aromatics and bacon.
- Sauté vegetables and bacon: Add the diced onions, jalapenos, and bacon pieces into the Instant Pot and cook until the onions are translucent and the bacon is cooked through, stirring occasionally.
- Add remaining ingredients: Stir in the drained beans, shredded chicken, chicken broth, garlic powder, salt, cumin, and oregano. If using raw boneless skinless chicken breasts, add them now so they will cook during the pressure cooking phase.
- Pressure cook the soup: Seal the Instant Pot lid and set it to cook on high pressure for 10 minutes. Make sure the valve is closed to build pressure. Once cooking is complete, perform a quick release of the pressure valve carefully.
- Mix in cream cheese: Open the lid and add the cream cheese. Replace the lid and let the soup sit for about 10 minutes so the cream cheese softens and can be easily stirred in.
- Finish with cream and cilantro: Stir in the heavy cream and chopped cilantro until well combined and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls and garnish with your favorite toppings like sour cream, corn chips, and grated cheese. Enjoy warm.
Notes
- For a slow cooker method, see the original post instructions for adapting time and process.
- Leave jalapeno seeds in for more heat or substitute with mild canned green chilies for a gentler flavor.
- Shredding raw chicken after pressure cooking ensures tender chicken pieces in the soup.
