Spicy Jalapeño Popper Soup (Print Version)
Jalapeños, creamy cheese, and chicken unite for a bold, warming bowl with smoky bacon crunch.
# Ingredients:
→ Vegetables and Aromatics
01 -
4 jalapeños, diced
02 -
1 onion, chopped
03 -
2 cloves garlic, minced
→ Protein
04 -
1 lb (450 g) chicken breast, cooked and shredded
→ Liquids
05 -
1.4 litres chicken broth
06 -
1 cup (240 ml) heavy cream
→ Dairy
07 -
225 g cream cheese, softened
08 -
1 cup (110 g) cheddar cheese, shredded
→ Seasonings
09 -
1 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon dried oregano
→ Toppings
12 -
1/4 cup (30 g) bacon, cooked and crumbled
13 -
Fresh cilantro, for garnish
# Instructions:
01 -
In a large pot over medium heat, sauté diced jalapeños and chopped onion until softened, about 5 to 7 minutes. Add minced garlic and cook for 1 minute until fragrant.
02 -
Pour in chicken broth and bring to a gentle boil. Add shredded chicken breast, salt, black pepper, and dried oregano. Reduce heat and simmer for 10 minutes.
03 -
Stir in softened cream cheese and heavy cream. Whisk until cream cheese is fully melted and the mixture is smooth. Sprinkle in shredded cheddar cheese and stir until melted and well combined.
04 -
Ladle soup into bowls. Top with crumbled bacon and fresh cilantro before serving.
# Notes:
01 -
For extra depth, roast jalapeños before dicing to enhance smokiness.