Chicken Jalapeno Soup Poppers

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in innnewyorkcity.com

Jalapeño Chicken Chili Soup is a delicious soup that will make you smile. It’s fatty and delicious with fresh jalapenos. It’s also the perfect matchday lunch – everything you love about jalapenos in fun soup form. This one also eats food. So he will be full and eat only one side of the bread.

If jalapenos are not spicy enough for you? You can choose serrano peppers instead. This pepper has the same bright grassy flavor but twice the heat. Or simply swap out a jalapeño or two with serranos for a slightly spicier flavor. But it’s still family-friendly.

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Chicken jalapeno popper soup

Chicken Jalapeno Soup Poppers

Rich and full of flavor!

10 minutes prep time

Cooking time 30 minutes

Total time 40 minutes

Serve 4 people

Calories 304 kcal

  • 3 cups chicken broth
  • 1 cup cooked chicken, chopped or shredded
  • 4 jalapeno peppers, diced
  • 1/2 can cannellini beans, 15.5 ounces (use the whole can if you like pea soup)
  • 1/2 pack 4 oz cream cheese, room temperature
  • 1/2 red bell pepper, diced (about 1/4 cup)
  • 1/2 medium yellow onion, diced
  • 3 cloves of minced garlic
  • 1 cup of corn
  • 3/4 cup milk
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • shredded cheddar cheese for topping
  • Cooked bacon for topping (optional)
  • In a soup pot over medium-low heat, melt the butter and sauté the yellow onion and red bell pepper for 2 to 3 minutes.

  • Add jalapenos and garlic, saute for 2 more minutes, stirring frequently.

  • Add corn and continue cooking, stirring frequently for 2 minutes.

  • Sprinkle flour over vegetables and cook for 2 to 3 minutes or until vegetables are cooked through.

  • Turn the heat to medium and add the chicken broth, milk, cooked chicken, and cannellini beans. Bring the soup to a boil. Then add the chili powder, salt, black pepper, garlic powder and onion powder and simmer for another 15 minutes, stirring occasionally.

  • Add cream cheese to the soup pot and melt the cheese into the soup. Beat or stir (Room-temperature cream cheese works best here.)

  • Remove the soup from the heat, scoop the soup into a bowl, and sprinkle the grated cheddar cheese on top while the soup is still warm. (to melt the cheese a bit) Sprinkle with bacon crumbs (optional).

Want more of it? Try this recipe with serrano peppers instead of jalapenos. Scoville’s heat rating (10,000 – 23,000 SHU) is twice that of jalapenos (2,500 – 8,000 SHU), so you’re essentially getting twice as much heat.

Calories: 304kcal Carbohydrates: 29g Protein: 12g Fat: 17g Saturated Fat: 9g Cholesterol: 53mg Sodium: 1205mg Potassium: 445mg Fiber: 5g Sugar: 7gVitamin A: 1352 IUVitamin C: 52mg Calcium: 130mg Iron: 2mg

Categories: Food & Drinks

Source: INN NEW YORK CITY

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