Jalapeño Popper Chicken Soup
This Jalapeño Popper Chicken Soup is a perfect choice for chilly days, easy to make in a crock pot.
Equipment
- Crock Pot
Ingredients
Poultry
- 1.5 pounds Boneless Skinless Chicken Breasts
Vegetables
- 0.25 cups Onion chopped
- 0.5 cups Green Bell Pepper diced
- 2 whole fresh Jalapeños seeded and chopped divided
Spices
- 1 teaspoon Cumin
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
Liquids
- 3 cups chicken broth
- 0.5 cups Heavy Whipping Cream
Dairy
- 6 ounces Cream Cheese diced
- 1.5 cups Mexican Style Shredded Cheese divided
Meat
- 0.5 pounds bacon cooked and crumbled divided
Instructions
Cooking Steps
- Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
- Cover the ingredients with the chicken broth.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken, shred and stir it back into the crock pot.
- Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
- Cover and cook on low until the cheese melts.
- Serve warm topped with the remaining jalapeños, bacon and shredded cheese. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. Make sure to cook soup on low once the cheeses are added to the crock pot to prevent the cheese from curdling. You can lessen or add more jalapeños depending on how spicy you want this crock pot chicken soup.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 5gProtein: 30gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 1gVitamin A: 20IUVitamin C: 30mgCalcium: 20mgIron: 10mg
Tried this recipe?Let us know how it was!