Jalapeno Popper Chicken Soup
Try this Jalapeno Popper Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 4 ounces cream cheese
- 4 tablespoons butter
- 1 1/2 cups chicken broth
- 2 teaspoons minced garlic
- 4 tablespoons flour
- 2 teaspoons onion powder
- 1-2 teaspoons salt
- 3 cups milk (i use half & half you could also use heavy cream)
- 1/2 cup jalapeno juice (from a jar of jalapeã±os)
- 2 cups shredded chicken breast (rotisserie chicken works or two chicken breasts cooked and shredded)
- 1 cup sharp white cheddar cheese shredded
- 1/2 cup sliced jalapeã±os (i prefer jarred/canned jalapeã±os
- optional:crispy tortilla strips or crumbled tortil
- Carbohydrate 11.431785794041 g
- Cholesterol 441.337600423081 mg
- Fat 101.433693694287 g
- Fiber 0.0302119392717594 g
- Protein 95.6688802043642 g
- Saturated Fat 39.5446544282517 g
- Serving Size 1 1 Serving (546g)
- Sodium 699.898015253058 mg
- Sugar 11.4015738547693 g
- Trans Fat 8.64823758434994 g
- Calories 1359 calories
In a large pan/pot (big enough for a batch of soup) melt butter over medium heat. Add garlic and onion powder and saute 1-2 minutes until garlic is fragrant. Add flour and stir until mixture comes together.Gradually whisk in milk until smooth. Add chicken broth, jalapeño juice, chicken, salt, cream cheese, cheddar cheese, and jalapeños. Stir until cheeses are completely melted. Taste and add salt and pepper to taste as needed. Serve with crispy tortilla strips if desired. Enjoy!
