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Jalapeno Popper Chicken Soup

Jalapeno Popper Chicken Soup
These days I have been all about soups and it was about time to try a soup that has been on my mind for a while now, a jalapeno popper inspired soup! Jalapeno poppers are jalapenos that are stuffed with cheese and either breaded and deep fried until crispy or wrapped in bacon and grilled and I figured that a soup with a the flavours of these tasty little treats would be simply amazing. With the flavours already set this recipe pretty much writes itself! Everything starts out with the jalapenos, cream cheese, cheddar and of course the bacon which is added to a broth and although this would make for a pretty good soup all by itself I wanted to bulk it out a bit and I decided to do so by adding chicken, white beans and a bit of corn. With this we have almost every aspect of the jalapeno popper covered but we are still missing that crunch of the breaded deep fried popper which I added by serving the soup with tortilla chips, either for crumbling on top or for dipping and scooping!

I just had to make this soup now because we are throwing our friend Bev, from Bev Cooks, a virtual baby shower and I know how much she enjoys spicy food! Congratulations Bev! Check out below for links to all of the other tasty recipes made for Bev's shower!

Jalapeno Popper Chicken Soup
Garnish the soup with extra bacon and cheese!

Jalapeno Popper Chicken Soup
Serve the jalapeno popper chicken soup topped with crumbled tortillas or use them to scoop this tasty soup that eats like a dip!

Jalapeno Popper Chicken Soup
Jalapeno Popper Chicken Soup

Jalapeno Popper Chicken Soup

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 45 minutes Servings: 4

A hearty soup filled with all of the flavours of jalapeno poppers including jalapenos, cream cheese, cheddar cheese and bacon! This soup is a great way to keep warm on a cold winter day!



ingredients
  • 4 slices bacon, cut into 1 inch pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 jalapeno peppers, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken broth or vegetable broth
  • 2 cups chicken, cooked and diced or shredded
  • 1 (15 ounce) can white beans
  • salt and pepper to taste
  • 1 cup corn
  • 4 ounces cream cheese, room temperature
  • 1 cup aged cheddar cheese, shredded
directions
  1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
  2. Heat the oil in the pan over medium heat, add onion and jalapeno peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
  5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

For Slow Cooker: Cook the bacon, optionally implement steps 2 & 3, place everything except the beans, corn and cheese into the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the reserved ingredients and continuing to cook until cheese melts.

Note: Use as many jalapenos as you like, optionally removing the seeds to reduce the heat. I recommend starting with fewer and adding more until you get the desired level of heat. If the soup is too hot, try adding more cream cheese to moderate the heat.
Option: Serve topped with crumbled tortilla chips to get the jalapeno popper crunch.
Option: If you would like the soup to be thicker, add 2-4 tablespoons of flour after step 3 and let it cook for a few minutes before moving on to step 4.
Nutrition Facts: Calories 524, Fat 24g (Saturated 11g, Trans 0), Cholesterol 104mg, Sodium 1665mg, Carbs 36g (Fiber 7g, Sugars 6g), Protein 46g
Nutrition by: Nutritional facts powered by Edamam


Check out the other great recipes that were made for Bev's baby shower!

Appetizers
Bacon Cotija Guacamole from Gaby of What Gaby Cooking
Gruyère Gougères from Shaina of Food for My Family
Lemon Risotto Tarts from Kelly of Live Love Pasta
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz of The Lemon Bowl
Spinach and Feta Quinoa Bites from Aggie of Aggie's Kitchen
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie of Simply Scratch
The Fastest Appetizer Ever from Brooke of Cheeky Kitchen
Apple Pear Tart - Two Ways from Sarah of Daisy at Home

Drinks
Chocolate Chai Frappe from Brandy of Nutmeg Nanny
Cherry Chocolate Kiss Smoothie from Amy of Very Culinary
Cranberry Sorbet Bellini - Non-Alcoholic and Alcoholic from Megan of Country Cleaver
Peppermint Mocha Affogato from Christina of Dessert for Two
Toasted Marshmallow Cream Hot Chocolate from Jessica of How Sweet It Is
Pomegranate Lemonade Punch from Heather of Heather Christo

Salads
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel of Rachel Cooks
Pear Cranberry Arugula Salad from Tracy of Shutterbean
Brussels Sprout Salad + maple roasted cranberry dressing from Katie of Yes, I Want Cake
Gluten-Free Pasta Salad from Lisa of With Style and Grace
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather of Heather's Dish
Winter Citrus Salad from Catherine of Weelicious

Entrees
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi of FoodieCrush
Eggplant Parmesan Lasagna from Joanne of Fifteen Spatulas
Cheesy Chicken Enchilada 'Double' Stacks from Lauren of Climbing Grier Mountain
Jalapeno Popper Chicken Soup from Kevin of Closet Cooking
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi of Bran Apetit
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie of The Little Kitchen

Desserts
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie of Averie Cooks
Glazed Dulce de Leche Pound Cake from Meagan of Scarletta Bakes
Mississippi Mud Pie Brownie Ice Cream from Megan of Take a Megabite
Buttermint Frosted Sugar Cookie Cups from Shelly of Cookie and Cups
4-Ingredient Peanut Butter Chocolate Cookies from Ali of Gimme Some Oven
Sweet Potato Creme Brulee from Brian of A Thought for Food
Whole Wheat Double Chocolate Mint Cookies from Aimée of Simple Bites
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie of The Beeroness
Red Velvet Hi Hat Cookies from Kristan of Confessions of a Cookbook Queen
Double Chocolate Panini from Kathy of Panini Happy
Quinoa White Chicken Chili
Spinach and Artichoke Dip Tortellini Soup

Looking for more soup recipes?

21 comments:

Tieghan said...

This looks amazing, Kevin!

cookies and cups said...

This is the soup of my dreams!

Jamie | Jamie's Recipes said...

You are correct this soup does look and sound simply amazing! I love it when the flavors of my favorite things are used in another way. Soup is a perfect vehicle for spicy + cheesy + bacony flavors. Mmmm

Aimee @ Simple Bites said...

Kevin I'm not even pregnant and I am craving this soup!! Must be the bacon. ;)

Bev Weidner (Bev Cooks) said...

DEARRRR LOOOORD this was meant for me. Thank you so much, Kevin, for being a part of today's seriously amazing surprise! I'm blown away!

And I'll take 15 pots of soup, please. Coo, coo.

Anonymous said...

Oh wow....this looks amazing!

Maria said...

Wow! What a creative soup!

Girl With Chalk said...

wow that looks really really good!

Julie @ Table for Two said...

Yum! Great soup for a cold snowy day like today!

Heather said...

Oh my word, this soup. I would eat it all, seriously, in one sitting!

naomi said...

I want a huge bowl of this - jalepeno in a creamy soup - yes, please!

Shaina @ FoodforMyFamily said...

I adore jalapeno poppers, and I love the idea of all of those flavors reinvented as soup.

Jennifer Dempsey said...

This soup looks sooo good! Such an awesome combination of flavors. It's freezing cold here in Buffalo, there will totally warm me up! Love this! :)

Chung-Ah | Damn Delicious said...

What a genius idea for a soup! I've been making soup after soup since it's been so cold and this is definitely next on my list!

brandi said...

this sounds fantastic! my husband would love this.

Marian (Sweetopia) said...

Gorgeous!

Aggie said...

Pass me a bowl please! this looks amazing!

Thanks so much for being part of Bev's celebration Kevin!

Kathy - Panini Happy said...

Your creativity knows no bounds, Kevin!

Jeff said...

I made this tonight and followed recipe to a T. You all are right, it looks good. Great photography! Looks better than it tastes. The heat was there, but thats it!! No other flavor came through. When I make soup I rely on flavor from ingredients not salt and pepper. It never thickened up,or tasted cheesy. I'd give it 2.5 stars.

Kevin Lynch said...

Jeff: I'm sorry it did not work out for you and I am really surprised that the jalapeno, cream cheese, cheddar and bacon flavours did not come through for you... This soup was not designed to thicken, if you want it to thicken you can either puree half of the beans or add 1/4 cup flour just after the garlic and let it cook for a few minutes before adding the broth.

JayBeeDee said...

I got unanimous rave reviews from my family about this, which is a minor miracle because my children have totally different tastes and rarely like the same foods/recipes. Thank you!!

Also I made a "grown-up" mac and cheese recipe this weekend from Ina Garten (gruyere, blue cheese and cheddar) and incorporated some blue cheese shortbread into the crumb topping (just put a few in the food processor with the bread crumbs) - it really added something to the dish so thank you for that too! Again, love your blog Kevin, looking forward to trying the orange and chocolate shortbread next!

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