Main
Jalapeño Popper Soup
45 minServes 6Nutri-Score D€€
D
45 min
45 minJalapeño Popper Soup
what you need
Ingredients
bacon (diced)Meat227 g
jalapeño peppers (chopped)Produce5 pieces- red or green bell pepper (chopped)Produce75 g
white onion (chopped)Produce75 g
garlic (minced)Produce3 pieces
all-purpose flourPantry30 g
paprikaSpices1 g
cuminSpices2 g
kosher saltSpices5 g
black pepperSpices1 g- low sodium chicken brothPantry960 ml
cream cheese (cut into cubes)Dairy227 g
half and halfDairy240 ml
shredded chicken (cooked, shredded)Meat300 g- shredded cheddar cheese (shredded, for topping)Dairy60 g
- green onions (chopped, for topping)Produce2 pieces
per serving
Nutrition
295kcal
- Carbs
- 8 g
- Proteins
- 18 g
- Fat
- 22 g
what you’ll use
Tools
Dutch oven
Slotted spoon
Ladle
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Serve
- Ladle the soup into bowls.
- Garnish with shredded cheddar, chopped green onions, sliced jalapeños and crumbled bacon.