SPICY CHICKEN JALAPENO SOUP

SPICY CHICKEN JALAPENO SOUP

Here’s a recipe that will make the ‘Tex-Mex’ fans in your family stand up and cheer. Make this for lunch or part of your dinner plans. You can double or triple the recipe to make enough for guests.

INGREDIENTS 

  • 10 slices bacon, chopped

  • 1 green bell pepper, chopped

  • 3 to 4 jalapeño peppers, stemmed, seeded, and finely chopped

  • ½ cup chopped green onions

  • 4 cloves garlic, minced

  • ⅓ cup all-purpose flour

  • 2 (14.5-oz.) cans reduced-sodium chicken broth

  • 1 cup half-and-half or whole milk

  • 2 cups shredded roasted chicken breast

  • 1 (8-oz.) pkg. cream cheese, cut up and softened

  • 1 cup shredded sharp cheddar cheese

DIRECTIONS

  1. In a 4- to 5-qt. Dutch oven cook bacon over medium heat until crisp. Drain on paper towels, reserving 3 Tbsp. drippings in pot. Add bell pepper and jalapenos. Cook about 5 minutes or until peppers are just tender, stirring occasionally. Stir in green onions. Cook 1 minute more.

  2. Add flour; cook and stir 1 minute. Gradually stir in broth and half-and-half. Bring to boiling, stirring frequently. Stir in chicken. Return mixture to boiling; cook and stir 1 minute. Remove from heat.

  3. Place cream cheese in a medium heat-proof bowl. Slowly stir about 1/2 cup of the hot broth mixture until smooth and creamy.

  4. Stir cream cheese mixture and cheddar cheese into chicken mixture until melted. Reserve about 1/4 cup bacon for topping; stir remaining bacon into soup. Top servings with reserved bacon. If desired, sprinkle with additional chopped green onion, chopped jalapenos, and/or shredded cheddar cheese.

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