Plato principal
Jalapeño Popper Soup
45 minPara 6Nutri-Score D€€
D
45 min
45 minJalapeño Popper Soup
receta de
livylewcooks
@livylewcooks
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
bacon (diced)Carne227 g
jalapeño peppers (chopped)Frutas y verduras5 piezas- red or green bell pepper (chopped)Frutas y verduras75 g
white onion (chopped)Frutas y verduras75 g
garlic (minced)Frutas y verduras3 piezas
all-purpose flourDespensa30 g
paprikaEspecias1 g
cuminEspecias2 g
kosher saltEspecias5 g
black pepperEspecias1 g- low sodium chicken brothDespensa960 ml
cream cheese (cut into cubes)Lácteos227 g
half and halfLácteos240 ml
shredded chicken (cooked, shredded)Carne300 g- shredded cheddar cheese (shredded, for topping)Lácteos60 g
- green onions (chopped, for topping)Frutas y verduras2 piezas
por ración
Nutrición
295kcal
- Carbohidratos
- 8 g
- Proteínas
- 18 g
- Grasas
- 22 g
lo que usará
Utensilios
Cocotte
Espumadera
Cucharón
paso a paso
Preparación
- Paso 1
Cook the bacon
- Cook the bacon in a Dutch oven over medium heat, stirring frequently, until crisp.
- Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Paso 2
Sauté the vegetables
- Discard all but 2 tablespoons of the bacon grease.
- Add the jalapeño peppers, bell peppers and onion to the pan and sauté until soft.
- Add the garlic, flour, salt and spices and cook, stirring constantly.
- Paso 3
Build the soup
- Add the chicken broth and bring to a boil over medium-high heat.
- Lower the heat to medium-low, add the cream cheese and stir vigorously until fully melted.
- Add the half and half and shredded chicken and cook until heated through.
- Paso 4
Serve
- Ladle the soup into bowls.
- Garnish with shredded cheddar, chopped green onions, sliced jalapeños and crumbled bacon.