Chicken Jalapeno Popper Soup
A creamy, spicy chicken soup inspired by jalapeño poppers, loaded with crispy bacon, cream cheese, shredded chicken, and cheddar for the ultimate comfort food experience.
Ingredients
Main ingredients
- 8 slices Bacon crispy bits for that crunch and smoky flavor
- 1 medium Onion finely chopped
- 1 Red or Yellow Pepper finely chopped, your choice
- 3 Jalapeno Peppers deseeded and finely chopped
- 3 cloves Garlic finely chopped
- 1 teaspoon Salt more to taste when done cooking
- 1 teaspoon Pepper fresh cracked if you got it
- 3 Tablespoons Flour to get creamy base just right
- 3 cups Chicken Broth for the soup’s backbone
- 2 cups Whole Milk for richness that soothes the heat
- 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
Instructions
- Cook the bacon over medium heat in your pot till it’s crisp and yummy. Take it out but leave the fat behind to flavor everything else.
- Add onion, pepper, and jalapeno right to that bacon fat and sauté till soft, about five minutes. Your kitchen gonna smell dang good.
- Throw in garlic, salt, and pepper; stir one minute to wake those flavors up.
- Sprinkle flour over the soft veggies, stir it around good to coat everything. Let it cook 2-3 minutes so it loses that raw taste.
- Slowly whisk in chicken broth and whole milk, stirring steady to keep lumps away.
- Hit the simmer and cook till it thickens up, ’bout 10 minutes, stirring now and then.
- Crumble the bacon you saved and fold some into the soup, saving extra for topping before you dish it out.
Notes
Ladle soup into bowls and top with shredded cheddar and the remaining bacon. Garnish with extra jalapeño slices, if desired. Serve warm.