Chicken Jalapeno Popper Soup
This creamy chicken jalapeño popper soup is loaded with bacon, shredded chicken, cream cheese, and cheddar, it is the ultimate comfort food with a spicy kick.
Servings: 5
Ingredients
- 8 slices Bacon
- 1 medium Onion (finely chopped)
- 1 Red or Yellow Pepper (finely chopped)
- 3 Jalapeno Peppers (deseeded and finely chopped)
- 3 cloves Garlic (finely chopped)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Flour
- 3 cups Chicken Broth
- 2 cups Whole Milk
- 4 ounces Cream Cheese (at room temperature, cut into small pieces)
- 2 cups Shredded Cooked Chicken Breast (from rotisserie chicken or poached chicken)
- 2 cups Cheddar Cheese (grated)
Instructions
- In a large pot over medium heat, cook the bacon, stirring occasionally, until crispy — about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside, leaving about ¼ cup of the bacon fat in the pot. Cut into bite-size pieces.
- Add the onion, red or yellow pepper, jalapeños, garlic, and ½ teaspoon of salt to the pot. Cook over medium heat, stirring often, until the vegetables are softened, about 5 to 6 minutes.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated and forms a paste. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the soup has thickened slightly and reduced by about one-quarter, roughly 10 minutes.
- Add the pieces of cream cheese and stir until it melts completely. Stir in the shredded chicken and three-quarters of the cooked bacon. Continue cooking until the chicken and bacon are heated through, about 1 minute.
- Ladle soup into bowls and top with shredded cheddar and the remaining bacon. Garnish with extra jalapeño slices, if desired. Serve warm.
