Jalapeno Popper Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
8 ounces bacon, diced
02 -
4-6 jalapeno peppers, chopped
03 -
0.5 cup chopped red or green bell peppers
04 -
0.5 cup chopped white onion
05 -
3 large cloves garlic, minced
06 -
0.25 cup all-purpose flour
07 -
0.25 teaspoon paprika
08 -
1 teaspoon cumin
09 -
1 teaspoon kosher salt
10 -
0.5 teaspoon black pepper
11 -
4 cups low sodium chicken broth
12 -
8 ounces cream cheese, cut into cubes
13 -
1 cup half and half
14 -
2 cups shredded chicken
→ Optional Toppings
15 -
Shredded cheddar cheese
16 -
Chopped green onions
17 -
Sliced jalapenos
18 -
Crumbled bacon
# Instructions:
01 -
Cook bacon in a Dutch oven or stock pan over medium heat, stirring frequently, for about 10 minutes, or until the bacon is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
02 -
Discard all but 2 tablespoons of the bacon grease. Add the jalapeno peppers, bell peppers, and onion to the pan, along with the reserved grease. Sauté for 5-6 minutes, or until the vegetables are soft. Add the garlic, flour, salt, and spices and cook for an additional minute, stirring constantly.
03 -
Add the chicken broth and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and add the cream cheese, stirring vigorously until fully melted.
04 -
Add the half and half and shredded chicken to the pot. Cook for 10 minutes, or until heated through.
05 -
Ladle the soup into bowls and garnish with shredded cheese, chopped green onions, sliced jalapenos, and crumbled bacon, if desired.