Hoofdgerecht
Jalapeño Popper Soup
45 minVoor 6Nutri-Score D€€
D
45 min
45 minJalapeño Popper Soup
wat je nodig hebt
Ingrediënten
bacon (diced)Vlees227 g
jalapeño peppers (chopped)Groente en fruit5 stukken- red or green bell pepper (chopped)Groente en fruit75 g
white onion (chopped)Groente en fruit75 g
garlic (minced)Groente en fruit3 stukken
all-purpose flourVoorraadkast30 g
paprikaKruiden en specerijen1 g
cuminKruiden en specerijen2 g
kosher saltKruiden en specerijen5 g
black pepperKruiden en specerijen1 g- low sodium chicken brothVoorraadkast960 ml
cream cheese (cut into cubes)Zuivel227 g
half and halfZuivel240 ml
shredded chicken (cooked, shredded)Vlees300 g- shredded cheddar cheese (shredded, for topping)Zuivel60 g
- green onions (chopped, for topping)Groente en fruit2 stukken
per portie
Voedingswaarden
295kcal
- Koolhydraten
- 8 g
- Eiwitten
- 18 g
- Vetten
- 22 g
wat je gebruikt
Keukengerei
Braadpan
Schuimspaan
Soeplepel
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 4
Serve
- Ladle the soup into bowls.
- Garnish with shredded cheddar, chopped green onions, sliced jalapeños and crumbled bacon.