Jalapeño Popper Chicken Soup
A comforting and creamy soup inspired by classic jalapeño poppers, featuring shredded chicken, cheeses, bacon, and a kick of jalapeño.
Equipment
- Large Pot or Dutch Oven
Ingredients
- 5 cups chicken stock
- 4 cups shredded cooked chicken (like roasted chicken)
- 8 ounces cream cheese softened to room temperature
- 1 cup shredded cheddar cheese plus extra for garnish
- 6 slices uncured bacon raw and chopped into small pieces
- 3 jalapeño peppers finely chopped (remove seeds for less heat if preferred)
- 1/2 cup diced onion
- 1 teaspoon chili seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Begin by cooking the chopped bacon in a large pot or Dutch oven over medium heat until it's deliciously crisp.
- Once crispy, carefully remove the bacon and set it aside, leaving approximately one tablespoon of the bacon grease in the pot.
- Add the diced onion and chopped jalapeño peppers to the pot. Sauté them for a few minutes until they begin to soften, seasoning lightly with salt and pepper.
- Stir in the chili seasoning and toast it for about 10 seconds, making sure to stir continuously to enhance the flavor without burning.
- Next, pour in the chicken stock and add the cooked shredded chicken, along with the remaining salt and pepper.
- Bring the soup to a gentle simmer over medium heat and let it cook, uncovered, for 15 minutes to allow all the wonderful flavors to meld together.
- To achieve a wonderfully rich and creamy texture, stir in the room temperature cream cheese and shredded cheddar cheese. Continue stirring until both cheeses are completely melted and the soup is smooth.
- Serve this comforting soup warm, garnished generously with the reserved crispy bacon, extra shredded cheddar cheese, and fresh chopped jalapeño peppers for that authentic popper experience!
Notes
Nutrition per serving: Calories: 343kcal, Total Carbs: 4g, Fats: 28g, Protein: 16g.
