Jalapeño Popper Bean and Bacon Soup

I haven't made a jalapeño popper recipe in what feels like forever and this soup was just perfect to add to my collection of jalapeño popper recipes.

The soup is creamy, cheesy and flavorful. I wasn't to sure about using pickled jalapeño, but it turns out they added great flavor and just the right amount of heat.

Jalapeño Popper Bean and Bacon Soup

Ingredients:

• 1 pound bacon, cut into 1/2 inch pieces
• 1 yellow onion, finely diced
• 1 cup finely diced carrots
• 2 stalks celery, finely diced
• 3 cloves garlic, minced
• 6 cups low sodium chicken broth
• 2- 14.5 ounce cans navy beans, rinsed and drained
• 1/3 cup pickled jalapeño slices
• black pepper, to taste

Cheese Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all purpose flour
• 1/4 cup milk
• 4 ounces cream cheese, room temperature
• 8 ounces cheddar cheese, shredded

Directions:

1. In a large pot, cook the bacon until crispy. Remove the bacon with a slotted spoon and place on a paper towel lined plate. Leave about 2 tablespoons of grease in the pot and remove the rest. If there is not at least 2 tablespoons add some olive oil.
2. Add in the onions, carrots and celery and cook over medium-high heat until tender, about 5-7 minutes.
3. Add in the garlic and cook for 1 minute or until fragrant.
4. Add in the chicken broth, beans and half of the bacon. Bring the mixture to a boil, reduce the heat to a simmer and simmer for 1 hour.
5. About 10 minutes before the soup is done prepare the cheese sauce.

Cheese Sauce

1. In a medium saucepan, over medium heat, melt the butter.
2. Sprinkle in the flour while whisking. Continue whisking until the mixture turns a light golden brown color, about 1-2 minutes.
3. Slowly pour in the milk while whisking constantly. Continue to whisk until the mixture thickens, about 2-3 minutes.
4. Add in the cream cheese and cheddar cheese. Stir until the both cheeses are melted and mixture is smooth.
5. Once the soup has finished simmering, pour the cheese sauce into the soup and stir to combine.
6. Add in the jalapeños, remaining bacon and season with black pepper before serving.

Enjoy!!!

Notes:
I used turkey bacon and heated about 2 tablespoon of olive oil, over medium heat, before adding the bacon.

I used a heaping 1/3 cup of pickled jalapeño slices.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 571
Total Fat		37.9g
Saturated Fat		18.1g
Polyunsaturated Fat		0g
Monounsaturated Fat		1g
Trans Fat		0g
Cholesterol		146mg
Sodium		2165.5mg
Potassium		456.1mg
Total Carbohydrates		48.3g
Dietary Fiber		7.6g
Sugars		4.2g
Protein		30.4g
Vitamin A 24.4% Vitamin C 48.9%
Calcium 41.8% Iron 10.1%
*Nutritional information will vary depending on the brands you use.

*Adapted from Closet Cooking.