Ingredients

The following ingredients have 6 Servings
  • 8 ounces bacon (diced)
  • 4-6 jalapeno peppers (chopped)
  • ½ cup chopped red or green bell peppers
  • ½ cup chopped white onion
  • 3 large cloves garlic (minced)
  • ¼ cup all-purpose flour
  • ¼ teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cups low sodium chicken broth
  • 8 ounces cream cheese (cut into cubes)
  • 1 cup half and half
  • 2 cups shredded chicken
  • Shredded cheddar cheese
  • chopped green onions
  • sliced jalapeno
  • crumbled bacon

Instruction

  • Cook bacon in a Dutch oven or stock pan over medium heat, stirring frequently, about 10 minutes, or until the bacon is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
  • Discard all but 2 tablespoons of the bacon grease, then add the jalapeno peppers, bell peppers, and onion to the pan, along with the 2 tablespoons of grease. Sauté for 5-6 minutes, until the vegetables are soft, then add the garlic, flour, salt, and spices and cook an additional minute, stirring constantly.
  • Add the chicken broth and bring to a boil over medium-high heat. Once it is boiling, turn the heat to medium-low and add cream cheese. Stir vigorously until the cream cheese is fully melted. Then add the half and half and shredded chicken and cook for 10 minutes, or until heated through.
  • Ladle the soup into bowls and garnish with shredded cheese, chopped green onions, sliced jalapenos, and crumbled bacon (all optional).