Description
Jalapeno Popper Chicken Soup brings the flavors of a beloved appetizer into a comforting bowl. With bacon, jalapenos, shredded chicken, cream cheese, and sharp cheddar, it’s a deliciously spicy and creamy soup with a kick that’s perfect for any day.
Ingredients
4 slices raw bacon, chopped
1/2 sweet or white onion, diced
2 ribs celery, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
4 jalapeno peppers, seeded and chopped
1/4 cup all-purpose flour
3 cloves garlic, minced
3 cups low-sodium chicken broth
1 cup half-and-half
2 cups shredded cooked or rotisserie chicken breast
4 ounces cream cheese, softened and cut into chunks
2 cups shredded sharp cheddar cheese
Instructions
1. In a Dutch oven, cook bacon until crisp. Transfer bacon to a paper-towel-lined plate. Reserve 3 tablespoons of the drippings in the pot.
2. Add onions, celery, bell peppers, and jalapenos. Saute about 5 minutes or until tender.
3. Stir in flour and garlic; cook until mixture becomes thick and pasty.
4. Add broth gradually, then half-and-half. Bring to a gentle boil and cook 5 minutes.
5. Temper cream cheese with hot broth until smooth; whisk into soup. Add cheddar and stir until melted.
6. Add chicken and most of the bacon. Remove from heat and serve with toppings.
Notes
Slice part of one jalapeno for garnish, and chop the rest for the soup.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.