Jalapeno Popper Chicken Soup
Recipe type: Entree
Cuisine: Tex-Mex
Prep time: 
Cook time: 
Total time: 
Serves: serves 4-5
Deconstructed jalapeño poppers made into a hearty, rich chili-flavored soup! With chicken and corn swimming in a tomato and cream cheese infused broth.
  • olive oil, for sauteing
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 4 jalapeno peppers, diced, seeds removed
  • 3 cloves garlic, minced
  • coarse salt and fresh ground black pepper
  • 1 + ¼ pound boneless chicken breasts, cut into bite-sized pieces
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano, crushed between fingertips
  • 1 (14 ounce) can petite diced tomatoes with juices
  • 1 + ½ cups chicken broth
  • 2 cups cannellini beans (cooked or canned)
  • 1 cup corn
  • 8 ounces cream cheese
  • ½ pound bacon, cooked crispy and crumbled, for serving
  • Monterrey jack cheese, shredded, for serving
  • sharp cheddar cheese, shredded, for serving
  1. 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.
  2. 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 chili powder, cumin, and oregano.
  3. Add tomatoes, chicken broth, beans, and corn. Bring to a simmer and cook 30 minutes. Taste and season as needed.
  4. Add cream cheese and stir until completely melted. Remove from heat.
  5. 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.

©Copyright Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Recipe by Cinnamon-Spice & Everything Nice at https://www.cinnamonspiceandeverythingnice.com/jalapeno-popper-chicken-chili-soup-with-bacon/