Jalapeno Popper Chicken Soup


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 (15 ounce) can white beans
salt and pepper to taste
1 cup corn
4 ounces cream cheese, room temperature
1 cup aged cheddar cheese, shredded

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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.
For Slow Cooker: Cook the bacon, optionally implement steps 2 & 3, place everything except the beans, corn and cheese into the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the reserved ingredients and continuing to cook until cheese melts.
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

Enjoy !

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