Jalapeno Popper Soup recipe
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Ingredients
- 4 slices bacon 1 tablespoon butter 3 jalapeno peppers, diced 2 teaspoons minced garlic 3 cups chicken broth 1 teaspoon dried cilantro 1 teaspoon Cajun seasoning 1 teaspoon onion powder 4 boneless, skinless chicken thighs, diced 1 (8 ounce) package cream cheese ½ (8 ounce) package shredded Cheddar cheese, divided ¼ cup heavy cream salt and ground black pepper to taste
Nutrition Info
- 364.1 caloriescarbohydrate: 3.4 gcholesterol: 116.6 mgfat: 30.7 gfiber: 0.3 gprotein: 18.4 gsaturatedFat: 17.3 gservingSize: -sodium: 1092.7 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Jalapeno Popper Soup
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic, cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder, stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
Add cream cheese, most of the Cheddar cheese, and heavy cream, simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
Serve soup with remaining cheese. Crumble bacon on top.