Jalapeño Popper Chicken Soup
A deliciously creamy Jalapeño Popper Chicken Soup packed with flavor and perfect for any occasion.
Equipment
- large pot
Ingredients
- 8 oz. bacon, cut into ½" pieces
- 1 medium onion, finely chopped (about 1 ½ c.)
- 1 large green bell pepper, seeded and chopped (about 1 ¼ 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 cups low-sodium chicken broth
- 2 cups whole milk
- 4 oz. cream cheese, cut into 1" pieces , room temperature
- 2 cups 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.
Nutrition
Serving: 1bowlCalories: 350kcalCarbohydrates: 19gProtein: 25gFat: 21gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 250mgIron: 2mg
Tried this recipe?Let us know how it was!