Recipes and Cooking Jalapeño Popper Chicken Soup 5.0 (2) 2 Reviews All the flavors of your favorite fried appetizer come together in this jalapeño popper chicken soup recipe. The chicken gives this main dish soup and extra boost of protein. You'll have this pot of cheesy goodness ready in just 30 minutes. By Annie Peterson Annie Peterson Instagram Annie Peterson has built her career around her passion for food, working as a contributing food editor to Better Homes & Gardens® food publications for more than 15 years. She received her B.A. from Iowa State University in 2003 and completed the Better Process Control School at the University of Tennessee in 2020. She contributed to various cookbooks, including several Whole30 titles, as well as the 15th, 16th, and 17th editions of the iconic Better Homes & Gardens® New Cook Book. She also serves as Recipe Editor for Allrecipes Magazine. Learn about BHG's Editorial Process Published on February 6, 2020 Print Rate It Share Share Tweet Pin Email Total Time: 30 mins Servings: 6 Yield: 8 cups Jump to Nutrition Facts Ingredients 10 slices bacon, chopped 1 green bell pepper, chopped 3 - 4 jalapeno peppers, stemmed, seeded, and finely chopped ½ cup chopped green onions 4 cloves garlic, minced ⅓ cup all-purpose flour 2 14.5 ounce cans reduced-sodium chicken broth 1 cup half-and-half or whole milk 2 cup shredded deli-roasted chicken breast 1 8 ounce package cream cheese, cut up and softened 1 cup shredded sharp cheddar cheese (4 oz.) 1 ½ cup purchased garlic croutons, lightly crushed Directions In a 4- to 5-qt. Dutch oven cook bacon over medium heat until crisp. Drain on paper towels, reserving 3 Tbsp. drippings in pot. Add bell pepper and jalapenos. Cook about 5 minutes or until peppers are just tender, stirring occasionally. Stir in green onions and garlic; cook 1 minute more. Add flour; cook and stir 1 minute. Gradually stir in broth and half-and-half. Bring to boiling, stirring frequently. Stir in chicken. Return mixture to boiling; cook and stir 1 minute. Remove from heat. Place cream cheese in a medium heat-proof bowl. Slowly stir about 1/2 cup of the hot broth mixture until smooth and creamy. Stir cream cheese mixture and cheddar cheese into chicken mixture until melted. Reserve about 1/4 cup bacon for topping; stir remaining bacon into soup. Top servings with crushed croutons and reserved bacon. If desired, sprinkle with additional chopped green onion, chopped jalapenos, and/or shredded cheddar cheese. Jacob Fox Hot, Hot, Hot Chiles, such as jalapeno or poblano peppers, contain capsaicin, which gives them their spicy heat and will cause a long-lasting burnign tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water. Rate it Print Nutrition Facts (per serving) 532 Calories 38g Fat 19g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 532 % Daily Value * Total Fat 38g 49% Saturated Fat 19g 95% Cholesterol 140mg 47% Sodium 1054mg 46% Total Carbohydrate 19g 7% Total Sugars 4g Protein 29g Vitamin C 25mg 125% Calcium 253mg 19% Iron 1.7mg 9% Potassium 526mg 11% Fatty acids, total trans 1g Folate, total 45.1mcg Vitamin B-12 0.6mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.