Crockpot Jalapeno Popper Soup

thick pale orange creamy soup containing cooked shredded chicken, celery minced into tiny cubes and seeded jalapeno minced into extremely fine green specks under 3 mm dispersed in the broth, topped with crisp bacon crumbles in a plain bowl, with absolutely zero circular pepper cross-sections, pepper slices, intact seeds, whole peppers or garnish

Melissa Hart

Crockpot Jalapeno Popper Soup

Jalapeno popper soup should have actual pepper flavor under the cream cheese and bacon, not just a vague warm finish. Remove the seeds and membranes for a milder bowl while keeping all three peppers. Chicken makes it a meal. Add the cheeses after the meat is tender and shredded, and save the bacon for individual bowls so its crisp edges don't disappear during the slow cook.

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Prep Time 20

Cook Time 5 35

Total Time 5 55

Servings: 6

Ingredients Method

Ingredients

1 1/4 lb boneless skinless chicken thighs
3 medium jalapenos seeded and finely diced
1 small yellow onion finely diced
2 celery ribs finely diced
2 garlic cloves minced
4 cups low-sodium chicken broth
1/2 tsp fine salt
1/4 tsp black pepper
6 oz cream cheese softened and cubed
4 oz sharp cheddar freshly grated
4 slices bacon about 4 oz

Method

Place chicken, jalapenos, onion, celery, garlic, broth, salt and pepper in a 6-quart slow cooker. Cover and cook on low for 5 hours until chicken reaches 165°F and pulls apart easily.
During the final 20 minutes, cook bacon in a skillet over medium heat for 8 to 10 minutes until crisp. Drain on paper towels and crumble.
Transfer chicken to a clean plate and shred. Turn the cooker to high, add cream cheese and stir until mostly melted, then return the chicken.
Cover and heat for 20 to 30 minutes until the cream cheese is smooth and the chicken reaches 165°F again, stirring once.
Switch off the heat and stir in cheddar in small handfuls. Divide among 6 bowls and scatter crisp bacon over each portion.