Jalapeño Popper Chicken Soup
User Reviews
4.8
Jalapeño Popper Chicken Soup
Description
This Jalapeño Popper Chicken Soup combines tender, shredded chicken cooked slowly with diced onions, bell peppers, and fresh jalapeños for a mildly spicy base. Spices like cumin and paprika add warmth, balanced by a smooth texture from cream cheese and heavy cream. Crumbled bacon integrates smoky saltiness enhancing the depth of flavor. The slow cooker method allows flavors to meld, resulting in a hearty and creamy soup with melted cheese throughout.
The final soup offers a thick consistency with tender shredded chicken pieces and a balance of heat from jalapeños. The topping of reserved jalapeños, bacon, and shredded cheese intensifies texture and flavor in each serving.
This soup can be served as a filling main dish on its own or accompanied by a side of crusty bread. Adjust the jalapeños to control spice level. Refrigerate leftovers in an airtight container for up to 5 days, reheating gently on low to avoid cheese curdling once cheeses are added.
Ingredients
- 1 1/2 pounds chicken breast boneless skinless
- 1/4 onion chopped
- 1/2 green bell pepper diced
- 2 jalapeño divided, fresh, seeded and chopped
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 cups chicken broth
- 6 ounces cream cheese diced
- 1/2 lb Bacon cooked and crumbled, divided
- 1/2 cup heavy whipping cream
- 1 1/2 cups Mexican shredded cheese divided
Instructions
- Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
- Cover the ingredients with the chicken broth.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken, shred and stir it back into the crock pot.
- Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
- Cover and cook on low until the cheese melts.
- Serve warm topped with the remaining jalapeños, bacon and shredded cheese. Enjoy!
Notes
- Store leftover soup in an airtight container refrigerated up to 5 days for best freshness.
- When cooking after adding cream cheese and cheese, use low heat to prevent cheese from curdling.
- Adjust the number of jalapeños according to your preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 6g | 2% |
| Protein | 39g | 78% |
| Fat | 43g | 66% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 178mg | 59% |
| Sodium | 1472mg | 61% |
| Potassium | 682mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 1175IU | 24% |
| Vitamin C | 31mg | 34% |
| Calcium | 247mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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