Jalapeño Popper Chicken Soup
This cozy, creamy soup wraps smoky bacon, tender chicken, and a gentle jalapeño heat into one irresistibly comforting bowl.
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Servings: 6
Calories: 520kcal
Cost: $14
Ingredients
- 4 slices bacon raw and chopped into small pieces
- ½ onion sweet or white finely diced
- 2 celery ribs diced small
- ½ green bell pepper diced
- ½ red bell pepper diced
- 4 jalapeño peppers seeded and finely chopped, plus extra for garnish if desired
- ¼ cup all-purpose flour for thickening the soup base
- 3 cloves garlic minced finely
- 3 cups chicken broth low-sodium to control saltiness
- 1 cup half-and-half at room temperature for smoother blending
- 2 cups chicken breast cooked and shredded rotisserie or leftover works well
- 4 ounces cream cheese softened and cut into chunks
- 2 cups sharp cheddar cheese freshly shredded for best melting
Instructions
- Cook the chopped bacon in a large Dutch oven over medium heat until browned and crisp, then transfer it to a paper towel-lined plate and leave about three tablespoons of the drippings in the pot.
- Add the onion, celery, bell peppers, and jalapeños to the pot and cook, stirring occasionally, until the vegetables are softened but not browned.
- Sprinkle the flour and garlic over the vegetables and stir well until everything looks thick and evenly coated.
- Increase the heat slightly and pour in the chicken broth one cup at a time, stirring thoroughly between each addition until the mixture is smooth, then stir in the half-and-half.
- Bring the soup to a gentle boil and let it simmer for about five minutes so it can thicken slightly.
- In a heat-safe bowl, whisk the softened cream cheese with about half a cup of the hot soup liquid until completely smooth.
- Pour the cream cheese mixture into the pot and add the shredded cheddar, stirring until both are fully melted into the soup.
- Stir in the shredded chicken and most of the bacon, reserving a small handful of bacon for topping, then remove the pot from the heat.
- Ladle the soup into bowls and finish with the reserved bacon and any other toppings you like before serving.
Notes
Caption-style recipe notes (MSI + emotional recall).
Nutrition
Serving: 380g | Calories: 520kcal | Carbohydrates: 18g | Protein: 32g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 140mg | Sodium: 980mg | Potassium: 620mg | Fiber: 3g | Sugar: 5g | Vitamin A: 22IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 12mg