Jalapeño Popper Soup
Ingredients
4 slices bacon
1 tablespoon butter
3 jalapeno peppers, diced
2 teaspoons minced garlic
3 cups chicken broth
1 teaspoon dried cilantro
1 teaspoon Cajun seasoning
1 teaspoon onion powder
4 boneless, skinless chicken thighs, diced
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded Cheddar cheese, divided
¼ cup heavy cream
salt and ground black pepper to taste
Directions
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 jalapeño peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce the 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 Cheddar. Crumble bacon over top.
