Easy Crock pot Jalapeño Popper Chicken Soup Recipe
Try this easy crock pot jalapeño poppers chicken soup recipe. This delicious crock pot jalapeño poppers chicken chili is perfect for cold days.
Servings: 6
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breasts
- 1/4 Onion chopped
- 1/2 Green Bell Pepper diced
- 2 fresh Jalapeños seeded and chopped divided
- 1 teaspoon Cumin
- 1/2 teaspoon Paprika
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 3 cups chicken broth
- 6 ounces Cream Cheese diced
- 1/2 lb bacon cooked and crumbled, divided
- 1/2 cup Heavy Whipping Cream
- 1 1/2 cups Mexican Style Shredded Cheese divided
Instructions
- Add the chicken, onion, bell pepper, jalapeños (reserve some for topping), cumin, paprika, salt and black pepper to a 6-8 quart crock pot.
- Cover the ingredients with the chicken broth.
- Cook on low for 6-7 hours or on high for 3-4 hours until the chicken shreds easily.
- Remove the chicken, shred and stir it back into the crock pot.
- Add the cream cheese, bacon (reserve some for topping), heavy whipping cream and 1 cup of the shredded cheese into the crock pot.
- Cover and cook on low until the cheese melts.
- Serve warm topped with the remaining jalapeños, bacon and shredded cheese. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Make sure to cook soup on low once the cheeses are added to the crock pot to prevent the cheese from curdling.
You can lessen or add more jalapeños depending on how spicy you want this crock pot chicken soup.
Nutrition
Calories: 573kcal | Carbohydrates: 6g | Protein: 39g | Fat: 43g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 178mg | Sodium: 1472mg | Potassium: 682mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1175IU | Vitamin C: 31mg | Calcium: 247mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
