- 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
- 1/2 (8 ounce) package shredded Cheddar cheese, divided
- 1/4 cup heavy cream
- salt and ground black pepper to taste
- 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.
07/30/2019
recipepes.com
jalapeno popper soup, recipe
PT15M
PT1H
5
455 calories
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