This creamy and comforting soup is packed with the flavors of jalapeño poppers,
plus the added heartiness of grilled chicken. It’s smoky, spicy, cheesy,
and totally satisfying!
Yields: 6 servings
Prep time: 20 minutes
Cook time: 30 minutes
Ingredients:
2 cups grilled chicken, shredded (about 1 large chicken breast)
1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken broth (low sodium is recommended)
1 red bell pepper, roasted, peeled, seeded, and diced (see instructions below)
2 jalapeños, roasted, peeled, seeded, and diced (see instructions below – use caution when handling jalapeños)
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup half-and-half or heavy cream (optional, for extra creaminess)
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and freshly ground black pepper, to taste
Optional toppings: crumbled bacon, chopped green onions, extra shredded cheddar, sour cream, tortilla chips
Equipment:
Large pot or Dutch oven
Baking sheet
Tongs
Mixing bowl
Immersion blender (optional, but recommended for a smoother soup)
Instructions
