Jalapeño Popper Chicken Soup
1 pound cooked and shredded chicken
2 Tbsp olive oil
1 small onion, diced
1/2 tsp salt
4-5 fresh jalapeños, washed, seeded and diced (about 1 cup)
3 cloves garlic, minced
4 c chicken broth
8 ounces cream cheese
1/2 c heavy cream
4 ounces freshly shredded cheddar (about 1 cup)
1 tsp smoked paprika
1/2 tsp cumin
1/2 c cooked bacon, crumbled
Salt and pepper as needed
Cilantro for garnish on each serving
In a stockpot, heat oil over medium heat and sauté onion (with salt) until transparent; add jalapeños and garlic and sauté them a bit as well. Add broth and bring to a boil then reduce heat and simmer for about 5 or 6 minutes. Add cream cheese and heavy cream, stirring to help melt the cream cheese. Add cheddar, paprika and cumin and stir well; add bacon and finally the chicken. Season with salt and pepper as needed and serve hot with chopped cilantro on each serving (cilantro leaves are visually appealing but the stems are where the flavor is packed, so use both!). Enjoy!
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