Chicken jalapeño popper soup

Ingredients:

• 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
• 4 slices bacon, chopped
• 1 medium onion, diced
• 3-4 jalapeños, seeded and diced (adjust based on your spice preference)
• 4 cloves garlic, minced
• 4 cups chicken broth
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
• 1 teaspoon smoked paprika (optional)
• ½ teaspoon cumin (optional)
• Salt and pepper, to taste
• Optional toppings: extra bacon, shredded cheese, green onions, sour cream

Instructions:

Step 1: Cook the Bacon

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels, leaving the bacon grease in the pot.

Step 2: Sauté the Vegetables

1. In the same pot with the bacon grease, add the diced onion and jalapeños. Cook for 4-5 minutes until they are softened.
2. Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 3: Add Broth and Seasonings

1. Pour in the chicken broth, and season with smoked paprika, cumin, salt, and pepper. Stir to combine.
2. Bring the mixture to a simmer and let it cook for 5 minutes to allow the flavors to meld.

Step 4: Add Cream Cheese and Chicken

1. Reduce the heat to low and whisk in the softened cream cheese until it’s fully melted and incorporated into the broth.
2. Stir in the cooked chicken and continue cooking for another 5-7 minutes to heat through.

Step 5: Add Heavy Cream and Cheese

1. Stir in the heavy cream, followed by the shredded cheddar cheese. Stir until the cheese is melted and the soup is creamy.
2. Adjust seasoning with more salt and pepper if needed.

Step 6: Serve

1. Ladle the soup into bowls and top with crispy bacon, extra shredded cheese, green onions, or a dollop of sour cream.
2. Serve hot with a side of crusty bread or tortilla chips if desired.

Tips:

• Spice Level: Adjust the number of jalapeños to control the heat. You can also leave the seeds in if you prefer a spicier soup.
• Creaminess: For an even creamier soup, blend part of the soup with an immersion blender before adding the chicken and cheese.

Nutritional Information (per serving, based on 6 servings):

• Calories: ~450 kcal
• Carbohydrates: ~6g
• Protein: ~28g
• Fat: ~35g
• Fiber: ~1g
• Sugar: ~3g

This Chicken Jalapeño Popper Soup is rich, cheesy, and packed with a delicious kick of spice. It’s perfect for anyone who loves the flavors of jalapeño poppers but in a comforting soup form!