Jalapeño Popper Chicken Soup

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Servings: 4
Cuisine: American, Soups
Recipe Info

We’re pretty passionate about our jalapeño poppers. We’ve stuffed them inside chicken, turned them into pinwheels, even re-imagined them in mushrooms, and now we’re using them to inspire this creamy soup. Loaded with shredded chicken and diced jalapeños and topped with cheddar and crispy bacon, it has everything we love most about the classic appetizer. If you’re concerned about the heat, don’t be. This soup has several jalapeños in it, but they’re all de-seeded and cleaned, so they’re actually not that spicy. Additionally, the cream cheese in the soup (yes, there’s cream cheese IN this soup!) helps tone down any lingering heat. If, on the other hand, you’re concerned that it won’t be spicy enough, you can just add a few extra jalapeño slices on top with your cheese and bacon.

Ingredients:
8 oz bacon, cut into ½” pieces
1 medium onion, finely chopped (about 1½ c.)
1 large green bell pepper, seeded and chopped (about 1¼ c.)
4 jalapeños, seeded and finely chopped, plus sliced jalapeños for serving
4 cloves garlic, minced
1 tsp kosher salt, divided
¼ cup all-purpose flour
4 cup chicken broth
2 cup whole milk
4 oz cream cheese, cut into 1″ pieces, room temperature
2 cup cooked shredded chicken breast
1 cup shredded cheddar

Instructions:
In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a plate, leaving about ¼ cup bacon fat in pot. Add onion, bell pepper, chopped jalapeños, garlic, and ½ teaspoon salt to pot and cook over medium heat, stirring, until softened, 5 to 6 minutes. Stir in flour until it coats vegetables and forms a paste that starts to stick to bottom of pot. Whisk in broth and milk until combined. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid is reduced by about one-quarter and slightly thickened, about 10 minutes. Stir in cream cheese until fully melted, then add chicken and three-quarters of bacon. Cook, stirring, until chicken and bacon are heated through, about 1 minute. Taste and season with remaining ½ teaspoon salt, if needed. Divide soup among bowls. Top with cheddar, remaining bacon, and sliced jalapeños as desired.

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