JALAPEñO POPPER CHICKEN SOUP
All the flavors of your favorite fried appetizer come together in this jalapeño popper chicken soup recipe. The chicken gives this main dish soup and extra boost of protein. You'll have this pot of cheesy goodness ready in just 30 minutes.
Provided by Annie Peterson
Time 30m
Number Of Ingredients 12
Steps:
- 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 and garlic; cook 1 minute more.
- 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.
- Place cream cheese in a medium heat-proof bowl. Slowly stir about 1/2 cup of the hot broth mixture until smooth and creamy.
- 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 crushed croutons and reserved bacon. If desired, sprinkle with additional chopped green onion, chopped jalapenos, and/or shredded cheddar cheese.
Nutrition Facts : Calories 532 kcal, Carbohydrate 19 g, Cholesterol 140 mg, Protein 29 g, SaturatedFat 19 g, Sodium 1054 mg, Sugar 4 g, Fat 38 g, TransFat 1 g, UnsaturatedFat 14 g
JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
- Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
- Stir in jalapenos and heat through. Serve.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
JALAPENO POPPER SOUP
Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.
Provided by Kisha McDaniel Logsdon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
- 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 : Calories 364.1 calories, Carbohydrate 3.4 g, Cholesterol 116.6 mg, Fat 30.7 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 17.3 g, Sodium 1092.7 mg, Sugar 1.2 g
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
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