You catch the smell through the steam vent and suddenly you are starving. That first whiff hits ya with all the right flavor notes. There's a kinda cozy warmth that just pulls you in, making it impossible not to wanna eat right away.
As the float valve starts its little dance on your pressure cooker top you spot the bubbling steam, full of promise. You remember how the spicy jalapeños mix perfectly with the creamy soup base, that tender pull of the shredded chicken and the crispy bits of bacon adding some fun texture.
You notice the sealing ring working hard to trap every bit of heat and flavor inside, while outside the kitchen fills with the scent of cozy comfort. The valve hiss kinda reminds you the good things take time, and that natural release will be worth the wait. Dang, this soup is something else.
Why This Recipe Works Every Single Time
- The pressure cooker seals in all the flavors real good thanks to that sealing ring holding tight.
- The tender pull on the chicken means it’s cooked just right without drying out.
- Using coconut milk makes the soup rich and creamy with a little dairy-free twist.
- The jalapeños bring heat but not too much — just enough to get your taste buds awake.
- Mixing in gluten-free flour helps it thicken up like a charm without clumps if you stir good.
- The float valve and valve hiss are your cues for when to do a natural release and not rush it.
- The addition of bacon bits and green onions on top gives it a nice crunchy, fresh contrast.
All the Pieces for This Meal
- 1 pound chicken breasts cooked and shredded or 2.5 cups rotisserie chicken
- 1 cup full fat coconut milk or your fave dairy-free cream substitute
- ¼ cup gluten-free all-purpose flour (see notes for low carb or whole30 alternatives)
- 1 tablespoon ghee for sautéeing and flavor boost
- 8 oz dairy-free cream cheese like KiteHill, to keep it smooth and creamy
- ½ sweet onion, chopped
- 3-4 cloves garlic peeled and minced
- 4-5 cups chicken broth, depending on how thick you want it
- 3-4 medium jalapeños, seeds out and diced so it’s spicy but friendly
- Seasonings: garlic powder, onion powder, cumin, paprika, salt, and pepper
Don’t forget the toppings too! Chopped bacon slices, extra jalapeño slices, green onions, and some dairy-free cheese sprinkle make it taste even better. You’re gonna find it hits that comfort spot every time.
Your Complete Cooking Timeline
Step 1: Heat ghee in your pressure cooker on medium. Toss in that chopped sweet onion and cook till they’re translucent and soft—about 5 minutes. You’ll notice the kitchen already smelling yummy.
Step 2: Add garlic and diced jalapeños. Stir it around for 2-3 minutes till everything’s fragrant and you kinda can’t wait to taste it. Watch the colors pop.
Step 3: Sprinkle the gluten-free flour over the veggies. Keep stirring for 1-2 minutes to form a roux. This is the base that makes the soup creamy and thick without lumps.
Step 4: Slowly whisk in the chicken broth bit by bit so it’s smooth. Bring it up to a little simmer. This part's all about getting it just right before the pressure cooker does its job.
Step 5: Add shredded chicken, coconut milk, and cream cheese into the pot. Stir till cream cheese melts and everything looks silky smooth. Season with garlic powder, onion powder, cumin, paprika, sea salt, and pepper.
Step 6: Lock on the lid with the sealing ring in place. Watch the float valve rise, then set your pressure cooker to high pressure for about 10 minutes. After the timer, let it do a natural release so the flavors settle in nice. When the valve hisses and drops, open and taste test! Add your favorite toppings and you’re ready to dig in.
Time Savers That Actually Work
- Use pre-cooked rotisserie chicken to skip the shredding and cooking step of raw chicken.
- Grab pre-minced garlic in a jar if chopping fresh ain’t your thing—it still works great.
- Prepare your chicken broth ahead or keep a stash of good quality store-bought broth ready.
- Slice jalapeños and chop onions in advance, store in fridge so it’s all ready when you start cooking.
These little tricks cut down your kitchen time but not the dang flavor. You get the same creamy, spicy soup with way less fuss.
What It Tastes Like Fresh From the Pot
The moment you scoop up the soup you notice that creamy lushness like it’s wrapping you up warm. It’s rich but not heavy.
The jalapeños give a gentle kick, like a little wake-up call to your mouth without being too wild. The creamy coconut base smoothes out the spice great.
The tender chicken has that perfect pull, juicy and falling apart in your spoon. The crispy bacon on top adds a delightful crunch and smoky pop.
Every bite feels like a cozy hug on a chilly day, with a little spice to keep things interesting. You’ll wanna make this again for sure.
Keeping Leftovers Fresh and Ready
Store any leftovers in an airtight container in the fridge. It keeps well for up to 3 days, which is perfect if you wanna eat it again soon.
If you want to keep it longer, freeze it in freezer-safe containers or bags. Just remember to leave a bit of space so it can expand.
When reheating, thaw in the fridge overnight first. Then gently warm it on the stove or in the microwave, stirring occasionally so it heats evenly and doesn’t split.
You’ll find the texture might thicken a bit in the fridge but just add a splash of chicken broth or water while reheating. It works real good.
Everything Else You Wondered About
- Can I use a different kind of pepper? Sure! You can swap jalapeños for poblanos if you want it milder or serranos for more heat.
- What if I don’t have dairy-free cream cheese? You can try regular cream cheese or even a full-fat coconut cream for the creamy effect.
- Do I need to use gluten-free flour? It helps with thickening especially if you are avoiding gluten, but you can sub tapioca flour or arrowroot for low carb and whole30 options.
- How long should I natural release? Letting the pressure cooker sit for about 10-15 minutes before releasing pressure is ideal. It lets those flavors blend beautifully.
- Can I double this recipe? Totally, just make sure your pressure cooker isn’t overfilled over ⅔ full. You might need to adjust cooking time slightly.
- Is there a way to make it less spicy? Remove the jalapeño seeds completely or use fewer peppers. Also adding extra coconut milk helps mellow the heat down.
To explore other comforting and inspiring dinner ideas, check out our Classic Crockpot Pierogi Casserole with Kielbasa, a cozy one-pot meal that pairs well with this spicy soup. If you're interested in appetizing snacks to complement your cooking, the Easy Marinated Cheese Appetizer with Salami & Green Olives offers a quick and flavorful option with cheese and cured meats. For a unique twist on comfort food, you can also try our Crispy Mashed Potato Fries, a perfect snack with a creamy interior and crunchy exterior.
Creamy Jalapeño Popper Chicken Soup (3 Ways!)
Equipment
- 1 Pressure cooker 6-quart recommended
Ingredients
Main Ingredients
- 1 lb chicken breasts cooked and shredded
- 1 cup full fat coconut milk or dairy-free substitute
- ¼ cup gluten-free all-purpose flour
- 1 tablespoon ghee
- 8 oz dairy-free cream cheese like KiteHill
- ½ sweet onion chopped
- 3-4 garlic cloves peeled and minced
- 4-5 cups chicken broth
- 3-4 medium jalapeños deseeded and diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 6 slices bacon chopped for garnish
- ⅓ cup green onions for garnish
- dairy-free cheese for garnish
- jalapeño slices for garnish
Instructions
Instructions
- Heat ghee in your pressure cooker on medium. Add chopped onion and sauté until translucent, ~5 minutes.
- Add minced garlic and diced jalapeños. Cook for 2-3 minutes until fragrant.
- Sprinkle in flour, stir to form a roux for 1-2 minutes.
- Whisk in chicken broth gradually until smooth. Simmer lightly.
- Add shredded chicken, coconut milk, and cream cheese. Stir until melted. Add seasonings and combine well.
- Lock lid, cook at high pressure for 10 minutes. Natural release 10-15 minutes. Open lid, taste and adjust if needed.
- Top with bacon, green onions, jalapeño slices, and cheese of choice before serving.
