Description
This Jalapeno Popper Chicken Soup combines the creamy, spicy flavors of jalapeno poppers with comforting chicken soup. Featuring crispy bacon, sautéed vegetables, tender shredded chicken, and a luscious blend of cream cheese and cheddar, this hearty soup is perfect for warming up on a chilly day.
Ingredients
Scale
Meat and Dairy
- 4 slices raw bacon, chopped
- 2 cups shredded cooked or rotisserie chicken breast
- 1 cup half-and-half
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
Vegetables
- 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
- 3 cloves garlic, minced
Pantry
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
Instructions
- Cook Bacon: In a Dutch oven, cook the chopped bacon over medium heat until it becomes crisp. Once done, transfer the bacon pieces to a plate lined with paper towels to drain excess grease.
- Saute Veggies: Using the rendered bacon fat in the same pot, sauté the diced onions, celery, green and red bell peppers, and chopped jalapeños until they are just tender and fragrant.
- Add Flour & Broth: Sprinkle the flour evenly over the sautéed vegetables and add the minced garlic. Slowly stir in the chicken broth, ensuring the mixture becomes smooth and free of lumps. Then, pour in the half-and-half and bring the soup to a gentle boil to thicken.
- Melt Cheeses: Whisk the hot broth mixture with the softened cream cheese until completely smooth. Add this cream cheese mixture along with the shredded sharp cheddar cheese back into the soup, stirring until all cheeses are melted and well incorporated.
- Finish Soup: Stir in the shredded chicken and most of the cooked bacon into the soup. Ladle the finished soup into bowls and top each serving with the reserved crispy bacon and additional garnishes as desired.
Notes
- For less heat, remove seeds and membranes from jalapenos before chopping.
- Use rotisserie chicken for a quick meal, or cook chicken breast beforehand.
- Low-sodium chicken broth maintains balance while allowing control over saltiness.
- Garnish with extra shredded cheddar or chopped green onions for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
