When the weather calls for something warm and hearty, this Easy Jalapeño Chicken Cheddar Soup delivers big on flavor and comfort. Packed with tender chicken, smoky jalapeño cheddar sausage, and a rich blend of cheeses, this Tex-Mex-inspired soup is bold, creamy, and incredibly satisfying.
The secret to its deep flavor? Big Poppa Smokers seasonings! A combination of Jallelujah Lime, Jallelujah Jalapeño, and Little Louie’s Seasoning brings the perfect balance of heat, citrus, and savory goodness. Toss in fire-roasted Hatch green chiles, Rotel tomatoes, and pinto beans for even more depth, and finish it off with a touch of Mexican crema and melted cheddar to tie everything together.
This soup isn’t just delicious—it’s also quick and easy to make. In under an hour, you’ll have a steaming bowl of comfort topped with fresh avocado, cilantro, and a squeeze of lime. Whether you’re meal prepping or serving up a cozy dinner, this jalapeño cheddar soup is a guaranteed hit.
🔥 Ready to spice up your soup game? Grab your ingredients and follow the recipe below!
Easy Jalapeño Chicken Cheddar Soup
Big Poppa
Rated 5.0 stars by 1 users
Category
Soup Recipes
Cuisine
Tex-Mex
Servings
6
Prep Time
20 minutes
Cook Time
45 minutes
Spice up your soup game with this hearty and flavorful Jalapeño Chicken Cheddar Soup! Loaded with tender chicken, savory jalapeño cheddar sausage, and a medley of vibrant veggies, this soup delivers comfort with a kick. Perfect for chilly evenings or when you crave bold flavors, this recipe is a must-try for soup enthusiasts.
Preheat and oil a griddle. Butterfly the chicken drumsticks and sear them on both sides with Big Poppa’s Little Louie’s, Jallelujah Lime, and Jallelujah Jalapeño Seasonings. Remove once browned but not fully cooked.
Add sausages to the griddle, brown evenly, then slice into thick pieces and sear. Wrap the cooked meat in foil to keep warm.
Cook the Veggies:
Preheat and oil a soup pot. Add onions, red peppers, celery, and jalapeños. Season with Big Poppa’s Little Louie’s and Jallelujah Lime Seasonings. Sauté until translucent.
Add garlic and stir for 1-2 minutes.
Combine Ingredients:
Chop the seared chicken and sausage, then add to the pot.
Stir in Hatch green chiles, Rotel tomatoes, and additional Big Poppa’s Little Louie’s and Jallelujah Jalapeño Seasonings.
Pour in chicken stock and bring to a boil. Reduce heat, cover, and simmer for 30-45 minutes.
Thicken and Finish:
Stir in Mexican crema and pinto beans. Add shredded cheddar cheeses and stir until melted.
Create a roux by mixing melted butter and flour, then stir into the soup to thicken. Let simmer for 5 minutes.
Serve and Garnish:
Ladle soup into bowls and top with Mexican crema, avocado slices, chopped cilantro, and a squeeze of fresh lime. Serve hot and enjoy!
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