Try this Spicy Jalapeño Popper Soup recipe, or contribute your own.
Suggest a better descriptionBegin by heating a bit of oil in a large pot over medium heat. Sauté the diced jalapeños, chopped onion, and minced garlic until they are softened and fragrant.
Once the vegetables are tender, pour in the chicken broth and bring the mixture to a gentle boil.
Reduce the heat to medium-low and add the cooked and shredded chicken breast to the pot.
Next, add the softened cream cheese, heavy cream, salt, pepper, and dried oregano to the pot. Stir the ingredients together until the cream cheese is fully melted and the soup is heated through.
Just before serving, sprinkle in the shredded cheddar cheese and stir until it’s completely melted, creating a velvety texture throughout the soup.
Ladle the hot and flavorful soup into bowls and garnish each serving with a generous sprinkling of crumbled bacon and fresh cilantro.
Serve the soup immediately while it’s piping hot and enjoy the creamy goodness with a delightful spicy kick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (8328g) | ||
Recipe Makes: 1 | ||
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Calories: 18447 | ||
Calories from Fat: 11843 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1315.9g | 1755 % | |
Saturated Fat 428.3g | 2142 % | |
Monounsaturated Fat 521.3g | ||
Polyunsanturated Fat 252.8g | ||
Cholesterol 6361.4mg | 1957 % | |
Sodium 7032.1mg | 242 % | |
Potassium 15480.1mg | 407 % | |
Total Carbohydrate 46.1g | 14 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 45.6g | ||
Protein 1512.8g | 2161 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18447
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