Description
This Jalapeno Popper Chicken Soup combines the creamy, spicy flavors of jalapeno poppers into a hearty, comforting soup. Crisp bacon, sautéed vegetables, creamy cheeses, and tender chicken come together in this warming, flavorful soup that’s perfect for cozy dinners.
Ingredients
Scale
Meat and Protein
- 4 slices raw bacon, chopped
- 2 cups shredded cooked or rotisserie chicken breast
Vegetables and Aromatics
- 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
Dairy
- 1 cup half-and-half
- 4 ounces cream cheese, softened
- 2 cups shredded sharp cheddar cheese
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 cooked, transfer the bacon pieces to a plate lined with paper towels to drain excess fat.
- Sauté Vegetables: Using the rendered bacon fat in the same pot, sauté the diced onions, celery, green and red bell peppers, and chopped jalapenos until the vegetables are just tender, allowing their flavors to develop.
- Add Flour and Broth: Sprinkle the all-purpose flour evenly over the sautéed vegetables and add the minced garlic. Slowly pour in the chicken broth while stirring constantly to prevent lumps, creating a smooth broth base. Then stir in the half-and-half and bring the mixture to a gentle boil to thicken the soup slightly.
- Melt Cheeses: Whisk the hot broth mixture with the softened cream cheese until it becomes smooth and creamy. Add this cream cheese blend along with the shredded cheddar cheese into the soup, stirring continuously until all the cheese has melted completely into the soup.
- Finish Soup: Stir in the shredded cooked chicken and most of the crispy bacon pieces into the soup to incorporate the flavors well. Ladle the soup into serving bowls and garnish each with the reserved bacon and any additional desired toppings.
Notes
- For less heat, remove all seeds and membranes from the jalapenos; for more kick, leave some seeds in.
- Using rotisserie chicken saves time and adds flavor.
- Low-sodium chicken broth helps control the salt level.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Garnish ideas include chopped green onions, extra shredded cheddar, or a dollop of sour cream.
