Bring to a simmer and cook for 15 minutes to allow the flavors to meld.
Add the softened cream cheese and shredded cheddar cheese. Stir until the cheeses are melted and the soup is smooth.
If desired, use an immersion blender to blend the soup until smooth and creamy. Alternatively, you can carefully transfer the soup to a regular blender in batches.
Stir in the shredded grilled chicken.
If desired, stir in the half-and-half or heavy cream for extra creaminess.
Season with salt and pepper to taste.
Serve:
Ladle the soup into bowls and garnish with your favorite toppings, such as crumbled bacon, chopped green onions, extra shredded cheddar, sour cream, or tortilla chips.
Tips and Notes:
Spice Level: Adjust the amount of jalapeño to your liking. For a milder soup, remove all the seeds and membranes from the jalapeños. For a spicier soup, leave some of the seeds in.
Roasting Peppers: Roasting the peppers gives them a smoky flavor that enhances the soup. If you don’t have time to roast them, you can use canned diced green chilies as a substitute (although the flavor will be different).
Grilled Chicken: You can use leftover grilled chicken or purchase pre-cooked grilled chicken strips to save time.
Cream Cheese: Make sure the cream cheese is softened before adding it to the soup to prevent lumps.
Blending: Be careful when blending hot liquids. If using a regular blender, fill the blender only halfway full and vent the lid to allow steam to escape.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Enjoy your smoky and delicious Jalapeño Popper Soup with Grilled Chicken! Let me know if you have any other questions.
