Ingredients
Scale
- 1.5 lbs cooked and shredded chicken breast
- 6 cups low-sodium chicken broth
- 4 medium jalapeños, seeded and finely diced
- 8 oz cream cheese, softened and cubed
- 1 cup shredded Monterey Jack cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 6 slices thick-cut turkey bacon, cooked crisp and crumbled (reserve half for garnish)
Instructions
- Step 1: In a large soup pot or Dutch oven, melt the butter over medium heat. Add the diced jalapeños and sauté for 3-5 minutes until they begin to soften. Stir in half of the cooked turkey bacon crumbles (reserving the rest for garnish).
- Step 2: Sprinkle the flour over the jalapeño and butter mixture, stirring continuously for 1 minute to cook out the raw flour taste (creating a roux). Gradually whisk in the chicken broth, ensuring no lumps form.
- Step 3: Bring the soup to a gentle simmer, stirring occasionally. Reduce the heat to low and allow the soup to thicken slightly, about 5-7 minutes.
- Step 4: Reduce the heat further to low. Whisk in the softened cream cheese until it is fully melted and the soup base is smooth and creamy. Stir in the shredded chicken breast.
- Step 5: Remove the pot from the heat and stir in the Monterey Jack cheese until it is completely melted and incorporated. Season the soup with salt and pepper to taste, and serve hot, garnished with the remaining turkey bacon crumbles.
Notes
- Store leftovers promptly in an airtight container in the refrigerator for up to 3 days, noting that the soup will thicken significantly when chilled due to the roux and cheese.
- When reheating, use low heat on the stovetop and stir in a splash of milk or extra broth per serving to restore the original smooth, creamy consistency and prevent the cheese from separating.
- For the full popper experience, serve the soup alongside crushed tortilla chips or toasted, buttered breadcrumbs for satisfying crunch, and offer a dollop of sour cream to balance the heat.
- Chef’s Tip: If you prefer a milder spice, briefly blanch the finely diced jalapeños in boiling water for 30 seconds before sautéing; this removes some of the capsaicin oil without sacrificing the fresh pepper flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American