Jalapeño Popper Chicken Soup

This soup is super creamy, cheesy and a little spicy. Perfect to warm you in the cold winter months. The only problem I had with this soup was how it only made four servings and I had no leftovers of this delicious soup. If you want a bigger batch, either to feed more people or to have leftovers, you can easily double the recipe.

Jalapeño Popper Chicken Soup

Ingredients:

• 4 tablespoons unsalted butter
• 2 teaspoons minced garlic
• 2 teaspoons onion powder
• 4 tablespoons all purpose flour
• 3 cups half and half
• 1 1/2 cups low sodium chicken broth
• 1/2 cup jalapeño juice, from the jar of pickled jalapeños
• 2 cups shredded cooked chicken breasts
• 4 ounces reduced fat cream cheese
• 1 cup shredded sharp white cheddar cheese
• 1/2 cup sliced pickled jalapeños, chopped

Directions:

1. In a large pot, over medium heat, melt the butter. Add in the garlic and onion powder and cook until the garlic is fragrant, about 1-2 minutes. Add in the flour and stir until everything is well incorporated.
2. Slowly whisk in the half and half until mixture is smooth. Add in the chicken broth, jalapeño juice, shredded chicken, cream cheese, cheddar cheese and jalapeños. Stir until both the cheeses are completely melted.

Enjoy!!!

Nutrition Facts
Servings 4
Amount Per Serving
Calories 660
Total Fat		50.6g
Saturated Fat		29.8g
Polyunsaturated Fat		0.9g
Monounsaturated Fat		3g
Trans Fat		0g
Cholesterol		214.5g
Sodium		753.2g
Potassium		258.4g
Total Carbohydrates		19.3g
Dietary Fiber		1.4g
Sugars		8.7g
Protein		32.3g
Vitamin A 31.7% Vitamin C 58.2%
Calcium 48.4% Iron 6.7%
*Nutritional information will vary depending on the brands you use.

*Adapted from Creme de la Crumb.