Jalapeño Popper Chicken Soup
Try this easy crock pot jalapeño poppers chicken soup recipe. This delicious crock pot jalapeño poppers chicken chili is perfect for cold days.
Servings: 6
Cost: $20.36 Per Recipe, $3.39 Per Serving
Ingredients
- 1 ½ pounds Boneless Skinless Chicken Breasts
- ¼ Onion chopped
- ½ Green Bell Pepper diced
- 2 fresh Jalapeños seeded and chopped divided
- 1 teaspoon Cumin
- ½ teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 cups chicken broth
- 6 ounces Cream Cheese diced
- ½ lb bacon cooked and crumbled, divided
- ½ cup Heavy Whipping Cream
- 1 ½ cups Mexican Style Shredded Cheese divided
Instructions
- Place boneless skinless chicken breasts in the crockpot.
- Add chopped onion, diced green bell pepper, and jalapeño (reserve the second jalapeño for later).
- Stir in cumin, paprika, salt, and black pepper.
- Pour in chicken broth and stir to combine.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the crockpot.
- Stir in cream cheese, cooked and crumbled ½ lb bacon, heavy whipping cream, and 1 cup of the 1 ½ cups shredded Mexican cheese.
- Cook on high for 15–20 minutes until everything is melted and combined.
- Top with the remaining bacon, remaining shredded cheese, and the remaining chopped jalapeño before serving.
Video
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
Calories: 573kcal | Carbohydrates: 6g | Protein: 39g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1472mg | Potassium: 682mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 31mg | Calcium: 247mg | Iron: 1mg
