Jalapeno Popper Chicken Soup
Servings : 4
A hearty soup filled with all of the flavours of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon!
This soup is a great way to keep warm on a cold winter day!
Ingredients :
4 slices bacon, cut into 1 inch pieces
1 tablespoon oil
1 onion, diced
4 jalapeno peppers, diced
2 cloves garlic, chopped
4 cups chicken broth or vegetable broth
2 cups chicken, cooked and diced or shredded
1 (14 ounce) can white beans
salt and pepper to taste
1 cup corn
4 ounces cream cheese, room temperature
1 cup cheddar cheese shredded
Directions :
Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
Heat the oil in the pan over medium heat, add onion and jalapeno peppers and cook until tender, about 5-7 minutes.
Add the garlic and cook until fragrant, about a minute.
Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.
Note : Use as many jalapenos as you like, optionally removing the seeds to reduce the heat. I recommend starting with fewer and adding more until you get the desired level of heat. If the soup is too hot, try adding more cream cheese to moderate the heat.
Option : Serve topped with crumbled tortilla chips to get the jalapeno popper crunch.
Nutrition Facts : Calories 524, Fat 24g (Saturated 11g, Trans 0), Cholesterol 104mg, Sodium 1665mg, Carbs 36g (Fiber 7g, Sugars 6g), Protein 46g
Source : closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html
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