All the flavors of your favorite appetizer come together in this jalapeno popper chicken soup.
Best of all, this pot of cheesy soup is ready in just 30 minutes.
)cansreduced-sodium chicken broth
1cuphalf-and-halforwhole milk
2cupsshredded deli-roasted chicken breast
1(8-oz.
Credit: Jacob Fox
)pkg.cream cheese, cut up and softened
1cupshredded sharp cheddar cheese(4oz.)
112cuppurchased garlic croutons, lightly crushed
Directions
In a 4- to 5-qt.
Dutch oven cook bacon over medium heat until crisp.
Drain on paper towels, reserving 3 Tbsp.
Add bell pepper and jalapenos.
Cook about 5 minutes or until peppers are just tender, stirring occasionally.
Stir in green onions and garlic; cook 1 minute more.
Add flour; cook and stir 1 minute.
Gradually stir in broth and half-and-half.
Bring to boiling, stirring frequently.
Return mixture to boiling; cook and stir 1 minute.
Place cream cheese in a medium heat-proof bowl.
Slowly stir about 1/2 cup of the hot broth mixture until smooth and creamy.
Stir cream cheese mixture and cheddar cheese into chicken mixture until melted.
Reserve about 1/4 cup bacon for topping; stir remaining bacon into soup.
Top servings with crushed croutons and reserved bacon.
If desired, sprinkle with additional chopped green onion, chopped jalapenos, and/or shredded cheddar cheese.
To avoid this, wear plastic or rubber gloves when working with chiles.
If they touch your hands, wash with soapy water.
2,000 calories a day is used for general nutrition advice.
