Jalapeño Popper Chicken Soup
A savory, comforting delight with a kick, featuring the flavors of jalapeño poppers in a creamy chicken soup.
Equipment
- Large pot
Ingredients
Meat
- 8 oz. bacon cut into ½" pieces
- 2 cups cooked shredded chicken breast
Vegetables
- 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
Dairy
- 2 cups whole milk
- 4 oz. cream cheese cut into 1" pieces, room temperature
- 1 cup shredded cheddar
Other
- 1 tsp. kosher salt divided
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
Instructions
Cooking Steps
- 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.
Nutrition
Serving: 1cupCalories: 450kcalCarbohydrates: 24gProtein: 30gFat: 25gSaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 35mgCalcium: 350mgIron: 2mg
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