Jalapeno Popper Chicken Soup
This soup takes everything you love about jalapeño poppers and turns it into a warm, cozy, bowl of comfort, Enjoy!
Servings: 6
Ingredients
- 8 strips thick-cut bacon cut into 1/2-inch pieces, divided
- 1 med. yellow onion finely chopped
- 1 lg. green bell pepper seeded and chopped
- 4 jalapenos seeded and finely chopped
- 4 cloves garlic pressed
- 1 tsp. kosher salt divided
- 1/4 c. all-purpose flour
- 4 c. low-sodium chicken broth
- 2 c. whole milk
- 4 oz. cream cheese cut into 1-inch cubes, room temperature
- 2 c. cooked shredded chicken breast about 2 breasts
- 1 c. shredded sharp cheddar cheese
- 1 jalapeno thinly sliced for garnish
Instructions
- In a large pot over medium heat, cook the bacon stirring occasionally until crisp about 8-10 minutes. Transfer the bacon to a paper towel lined plate. Leave about 1/4 cup bacon fat in the pot.
- Add onions, green bell peppers, jalapenos, garlic, and 1/2-teaspoon salt to the pot, and cook over medium heat stirring often until softened about 5-6 minutes.
- Stir in the flour until it coats the vegetables and forms a paste that starts to stick to the bottom of the pot about 1-2 minutes.
- Whisk in broth and milk until combined. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until the liquid is reduced by one-quarter and slightly thickened about 10 minutes.
- Stir in softened cream cheese cubes until fully melted. Add chicken and three-quarters of the bacon. Cook stirring until the chicken and bacon are heated through about 1-minute. Season with remaining 1/2-teaspoon salt.
- Ladle soup into bowls and top with shredded cheddar cheese, the remaining bacon, and sliced jalapenos if desired, Enjoy!
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