Jalapeno Popper Chicken Soup

This soup takes everything you love about jalapeño poppers and turns it into a warm, cozy, bowl of comfort, Enjoy!

Ingredients

• 8 strips thick-cut bacon, cut into 1/2-inch pieces, divided
• 1 med. yellow onion, finely chopped
• 1 lg. green bell pepper, seeded and chopped
• 4 jalapenos, seeded and finely chopped
• 4 cloves garlic, pressed
• 1 tsp. kosher salt, divided
• 1/4 c. all-purpose flour
• 4 c. low-sodium chicken broth
• 2 c. whole milk
• 4 oz. cream cheese, cut into 1-inch cubes, room temperature
• 2 c. cooked shredded chicken breast (about 2 breasts)
• 1 c. shredded sharp cheddar cheese
•  1 jalapeno, thinly sliced for garnish

 Directions

1. In a large pot over medium heat, cook bacon, stirring occasionally until crisp about 8-10 minutes. Transfer bacon to a paper towel lined plate. Leave about 1/4 cup bacon fat in the pot.
2. Add onions, green bell pepper, jalapenos, garlic, and 1/2-teaspoon salt to the pot and cook over medium heat, stirring often until softened about 5-6 minutes.
3. Stir in flour until it coats vegetables and forms a paste that starts to stick to the bottom of the pot about 1-2 minutes.
4. Whisk in broth and milk until combined. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally until the liquid is reduced by one-quarter and slightly thickened about 10 minutes.
5. Stir in softened cream cheese cubes until fully melted. Add chicken and three-quarters of the bacon. Cook stirring until the chicken and bacon are heated through about 1- minute. Season with remaining 1/2-teaspoon salt.
6. Ladle the soup into bowls and top with shredded cheddar cheese, remaining bacon and sliced jalapenos if desired, Enjoy!

Print the recipe here: Jalapeno Popper Chicken Soup