Chicken Jalapeno Popper Soup
Ingredients:
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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
4 ounces Cream Cheese diced
½ lb bacon cooked and crumbled, divided
½ cup Heavy Whipping Cream
1 ½ cups Mexican Style Shredded Cheese (or cheese of choice), divided
Instructions:
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Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
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Cover the ingredients with the chicken broth.
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Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
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Remove the chicken, shred and stir it back into the crock pot.
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Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
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Cover and cook on low until the cheese melts.
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Serve warm topped with the remaining jalapeños, bacon and shredded cheese.
NOTE: to make sure my cream cheese gets mixed in well I put it in my bullet blender with some of the hot broth and blend until smooth before adding to the crockpot
