Danie główne
Jalapeño Popper Soup
45 minPorcje: 6Nutri-Score D€€
D
45 min
45 minJalapeño Popper Soup
przepis od
livylewcooks
@livylewcooks
1 przepis
1 import
ugotowano 0 razy
czego potrzebujesz
Składniki
bacon (diced)Mięso227 g
jalapeño peppers (chopped)Warzywa i owoce5 kawałki- red or green bell pepper (chopped)Warzywa i owoce75 g
white onion (chopped)Warzywa i owoce75 g
garlic (minced)Warzywa i owoce3 kawałki
all-purpose flourSpiżarnia30 g
paprikaPrzyprawy1 g
cuminPrzyprawy2 g
kosher saltPrzyprawy5 g
black pepperPrzyprawy1 g- low sodium chicken brothSpiżarnia960 ml
cream cheese (cut into cubes)Nabiał227 g
half and halfNabiał240 ml
shredded chicken (cooked, shredded)Mięso300 g- shredded cheddar cheese (shredded, for topping)Nabiał60 g
- green onions (chopped, for topping)Warzywa i owoce2 kawałki
na porcję
Wartości odżywcze
295kcal
- Węglowodany
- 8 g
- Białko
- 18 g
- Tłuszcz
- 22 g
czego użyjesz
Przybory
Garnek żeliwny
Łyżka cedzakowa
Chochla
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.
- Krok 4
Serve
- Ladle the soup into bowls.
- Garnish with shredded cheddar, chopped green onions, sliced jalapeños and crumbled bacon.