Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

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  • While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.

  • Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.

  • Serve soup with remaining cheese. Crumble bacon on top.

Nutrition Facts

364 calories; protein 18.4g; carbohydrates 3.4g; fat 30.7g; cholesterol 116.6mg; sodium 1092.7mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/31/2019
Though I liked this soup I don't think it tastes anything like Jalapeno Poppers. I used 1 lb of BLSL chicken thighs (which were exactly 4 chicken thighs) and I think it was a bit too much chicken. If I ever make this again I will cut the chicken back to only 1/2 lb. Thanks for the recipe! Read More
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