Jalapeno Popper Soup

This soup is just the perfect thing to warm your bones during the cold weather that we seem to be getting too much of. If brings the classic flavors of one of my favorite dishes together…jalapeno poppers. I wanted to recreate it in soup form so that we could all enjoy the flavors at lunch or dinner time without having to deal with all of the prep time and cook time of the real thing.

Just throw everything into a pot, and really enjoy the delicious flavors that come out. The underlying heat of the jalapenos really combined well with the creamy and rich texture of the soup. The salty, slightly sweet bacon really brings this dish to the next level – and when you need just a little more crunch, you can always dip some roasted chicken skin into the soup and eat it like a tortilla chip.

The great this about this is that it’s just as fantastic cold as it is hot. Though if you want to be warm, I definitely suggest heating it up first. It seems like the longer it has to sit in the fridge, the spicier it gets from the jalapenos really marinating in all of that creamy broth. Since most of the ingredients are cheap, this is one heck of a bang for your buck!

Note: If you’re not a fan of too much heat, make sure you de-seed the jalapeno peppers before adding them to the pan. Keeping the seeds inside of the pepper will add much more heat.

Note 2: If you don’t have chicken fat on hand, you can use bacon fat or butter instead.

Yields 6 servings of Jalapeno Popper Soup

The Preparation

• 4 medium Chicken Thighs, deboned
• 1 tablespoon Chicken Fat
• 3 medium Jalapenos, diced
• 2 teaspoons Minced Garlic
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Cilantro
• 1 teaspoon Cajun Seasoning
• 3 cups Chicken Broth
• 6 ounces Cream Cheese
• 4 ounces Cheddar Cheese
• 4 slices Bacon, for topping
• Salt and Pepper to Taste

The Execution

1. Preheat oven to 400F. De-bone chicken thighs, then season on both sides with salt and pepper to taste. Lay to rest on a cooling rack while you cook in the oven.

2. Bake chicken thighs for 50-55 minutes at 400F.

3. In the mean-time, heat 1 tbsp. chicken fat on the stove over medium-high heat. Once hot, add chicken bones to pot and fry for 5-10 minutes.

4. Add diced jalapeno peppers and garlic to the mixture. Let this cook for 3-4 minutes or until soft.

5. Add broth and spices to the mixture and stir until pan is deglazed. Once boiling, reduce heat to simmer until chicken thighs are cooked.

6. Once the chicken thighs are cooked, remove the crispy chicken skin from the meat and keep to the side. Remove chicken bones from the broth and discard.

7. Add excess chicken fat to the pot, then use an immersion blender to puree the jalapenos and garlic into the broth. Shred chicken meat and add to the pot. Let this simmer for 10-15 minutes.

8. Add cream cheese and cheddar cheese to the soup and stir while simmering for 5 minutes, or until all cheese has dissolved.

9. Cook sliced bacon under medium-high heat until crisp. Lay to rest on paper towels to crisp up.

10. Serve soup up with pieces of bacon. Add crispy chicken skin on the side.

This makes 6 servings of Jalapeno Popper Soup. Each serving comes out to be 550 Calories, 42.7g Fats, 3g Net Carbs, and 33.7g Protein.

Jalapeno Popper Soup

This makes 6 servings of Jalapeno Popper Soup. Each serving comes out to be 550 Calories, 42.7g Fats, 3g Net Carbs, and 33.7g Protein.

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Ingredients

  

• 4 Chicken Thighs deboned
• Salt and Pepper to Taste
• 1 tbsp. Chicken Fat
• 3 Jalapenos Diced
• 2 tsp. Minced Garlic
• 1 tsp. Onion Powder
• 1 tsp. Dried Cilantro
• 1 tsp. Cajun Seasoning
• Salt and Pepper to Taste
• 3 cups Chicken Broth
• 6 oz. Cream Cheese
• 4 oz. Cheddar Cheese
• 4 Slices Bacon topping

Instructions

 

• Preheat oven to 400F. De-bone chicken thighs, season and bake at 400F for 50-55 minutes.
• Heat 1 tbsp. chicken fat on the stove over medium-high heat. Once hot, add chicken bones to pot and fry for 5-10 minutes.
• Add diced jalapeno peppers and garlic to the mixture. Let this cook for 3-4 minutes or until soft.
• Add broth and spices to the mixture and stir until pan is deglazed. Simmer until chicken thighs are cooked.
• Remove the crispy chicken skin from the thighs. Remove chicken bones from the broth and discard.
• Add excess chicken fat to the pot, then use an immersion blender to puree the jalapenos and garlic into the broth. Shred chicken meat and add to the pot. Let this simmer for 10-15 minutes.
• Add cream cheese and cheddar cheese to the soup and stir while simmering for 5 minutes, or until all cheese has dissolved.
• Cook sliced bacon under medium-high heat until crisp. Lay to rest on paper towels to crisp up. Garnish on top of soup.