Description
A creamy, cheesy, and slightly spicy soup inspired by jalapeño poppers, made with tender chicken, fresh vegetables, and rich cheeses for a comforting meal.
Ingredients
- 2–3 jalapeños, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese
- 1½ cups shredded cheddar cheese, plus extra for topping
- Salt & pepper, to taste
Instructions
- In a large pot, sauté diced onion, celery, carrots, garlic, and jalapeños in a bit of oil until softened.
- Stir in cooked chicken, then add chicken broth and heavy cream.
- Add cream cheese, stirring until completely melted and smooth.
- Stir in shredded cheddar cheese until fully melted.
- Season with salt and pepper to taste.
- Serve hot, garnished with extra shredded cheese or chopped jalapeños if desired.
Notes
- Adjust spice by including or removing jalapeño seeds.
- Use vegetable broth and skip chicken for a vegetarian version, adding potatoes or black beans for texture.
- For lower carbs, replace carrots with zucchini or cauliflower.
- Pepper Jack or Monterey Jack cheese can substitute cheddar for a different flavor.
- Leftovers can be refrigerated up to 4 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 1½ cups)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 10g
- Fiber: 1.5g
- Protein: 25g
- Cholesterol: 120mg
