Jalapeño Popper Soup (Print Version)
# Ingredients:
01 -
1 tablespoon butter.
02 -
3 jalapeno peppers, diced.
03 -
2 teaspoons minced garlic.
04 -
3 cups chicken broth.
05 -
1 teaspoon dried cilantro.
06 -
1 teaspoon Cajun seasoning.
07 -
1 teaspoon onion powder.
08 -
4 boneless, skinless chicken thighs, diced.
09 -
1 (8-ounce) package cream cheese.
10 -
½ (8-ounce) package shredded Cheddar cheese, divided.
11 -
¼ cup heavy cream.
12 -
Salt and ground black pepper to taste.
# Instructions:
01 -
In a pot over medium-high heat, melt the butter. Add the diced jalapeno peppers and garlic, cooking for 3-4 minutes until softened.
02 -
Stir in the chicken broth, cilantro, Cajun seasoning, and onion powder, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil.
03 -
Reduce the heat and add the diced chicken thighs. Simmer for 10-15 minutes, allowing the chicken to cook through.
04 -
Stir in the cream cheese, most of the Cheddar cheese, and heavy cream. Continue to simmer, stirring occasionally, until the cheese has completely melted, about 5 minutes.
05 -
Season the soup with salt and ground black pepper to taste.
06 -
Serve hot with the remaining Cheddar cheese sprinkled on top.
# Notes:
01 -
This creamy soup is perfect for a cozy night and pairs well with crusty bread or tortilla chips.
02 -
Adjust the spice level by adding more or fewer jalapenos based on your preference.