This is a simple method for making a ham for the holidays.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 4 slices bacon
- 1 tablespoon butter
- 3 jalapeno peppers, diced
- 2 teaspoons minced garlic
- 3 cups chicken broth
- 1 teaspoon dried cilantro
- 1 teaspoon Cajun seasoning
- 1 teaspoon onion powder
- 4 boneless, skinless chicken thighs, diced
- 1 (8 ounce) package cream cheese
- ½ (8 ounce) package shredded Cheddar cheese, divided
- ¼ cup heavy cream
- salt and ground black pepper to taste
Instructions
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeño peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce the heat and add chicken. Simmer for 10 to 15 minutes.
- Add cream cheese, most of the Cheddar cheese, and heavy cream. Simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
- Serve soup with remaining Cheddar. Crumble bacon over top.
Nutrition Facts
| Calories | 364 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 117 mg |
| Dietary Fiber | 0 g |
| Protein | 18 g |
| Saturated Fat | 17 g |
| Sodium | 1093 mg |
| Sugars | 1 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
I love the flavors! Next time I will soften the cream cheese so it incorporates better.
Though I liked this soup I don’t think it tastes anything like Jalapeno Poppers. I used 1 lb of BLSL chicken thighs (which were exactly 4 chicken thighs) and I think it was a bit too much chicken. If I ever make this again I will cut the chicken back to only 1/2 lb. Thanks for the recipe!