Deconstructed jalapeño poppers in a hearty, rich chili-flavored soup. The cast of characters includes jalapeño peppers, chicken, white beans and corn swimming in a tomato and cream cheese infused broth topped with cheddar and jack cheese(s) and crispy bacon.
Seeing my inability to walk away from all the lovely jalapeños showing up in abundance at my farm market jalapeño poppers are the first things to come to mind. Lately I’m totally obsessed with deconstructing them. Even though I’ve never actually eaten one. True confession.
Chili or soup. . . this is both. Rife with all the flavors of chili in a creamy broth you get the best of both worlds. Chili soup. There is so such a thing.
To turn it into a thick chili simply leave out the chicken broth and for a bigger pop of heat leave the seeds in the jalapeño peppers.
Deconstructed jalapeño poppers in a hearty, rich chili-flavored soup.
- In a large, heavy-bottomed saucepan heat 2 tablespoons oil over medium heat and saute onion, both types of peppers and garlic until soft and tender.
- Season the chicken well with salt and pepper. Add another tablespoon of oil to the pan with the chicken and lightly brown chicken on all sides. Season with chile powder, cumin and oregano.
- Add tomatoes, chicken broth, beans and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
- Add cream cheese and stir until completely melted. Remove from heat.
- Serve with crumbled bacon and both types of cheese sprinkled over top.
-For a thick chili omit chicken broth.
-For a bigger pop of heat leave seeds in jalapeno peppers.