Smoky Jalapeño Popper Soup with Grilled Chicken

INGREDIENTS:

For the Soup:

2 tablespoons olive oil

1 medium onion (finely chopped)

3 cloves garlic (minced)

2–3 jalapeños (seeded and finely chopped, adjust for spice preference)

4 cups chicken broth

1 cup heavy cream

8 oz cream cheese (softened and cubed)

1 cup shredded cheddar cheese

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper (to taste)

For the Grilled Chicken:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Salt and pepper (to taste)

Optional Toppings:

Sour cream or Greek yogurt

Crumbled cooked bacon

Sliced green onions

Extra shredded cheese

Tortilla strips or croutons

DIRECTIONS:

Step 1: Grill the Chicken

Preheat your grill or grill pan over medium-high heat.

Rub the chicken breasts with olive oil and season generously with chili powder, garlic powder, smoked paprika, salt, and pepper.

Grill the chicken for 6–7 minutes per side , or until fully cooked (internal temperature of 165°F/74°C). Remove from the grill and let rest for 5 minutes before slicing into bite-sized pieces.

Step 2: Sauté the Veggies

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and sauté for 3–4 minutes, or until softened. Stir in the minced garlic and jalapeños, cooking for an additional 1–2 minutes until fragrant.

Step 3: Build the Soup Base

Pour in the chicken broth and bring the mixture to a simmer. Stir in the heavy cream, smoked paprika, cumin, salt, and pepper.

Add the cubed cream cheese, stirring until melted and smooth. Gradually stir in the shredded cheddar cheese until fully melted and incorporated …