Jalapeno Popper Soup
6 people
00h 10
00h 30
Spicy, creamy, and loaded with flavour, this Jalapeño Popper Soup brings all the bold taste of your favourite appetizer in a warm, comforting bowl. Perfect for cozy nights!
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Ingredients and Method
Ingredients
- For the Base
- 2 tablespoons ButcherBox.ca Butter
- 1 medium Onion
- 2 cloves Garlic
- 4 cups ButcherBox.ca Chicken Broth
- 2 cups Potatoes Yukon gold or russet potatoes work best.
- ¼ cup Flour
- For the Creaminess
- 1 cup Half and Half cream
- 1 cup Sharp White Cheddar Cheese - Shredded
- 4 ounces Cream Cheese
- For the Protein
- 2 cups Shredded ButcherBox.ca Chicken Breasts- cooked
- For the Spice
- 2 medium Jalapenos Adjust amount based on desired heat
- Finishing Touches
- To taste salt and pepper
- to garnish Croutons, Bacon, Jalapenos
Method
- Melt 2 tablespoons of butter in a large pot over medium heat, add finely chopped onion and minced garlic, and cook until soft.
- Pour in the chicken broth and add cubed potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes.
- In a skillet, melt the remaining butter, whisk in flour, and stir for about 2 minutes to form a smooth roux.
- Gradually whisk in half and half and heat until steaming. Slowly add sharp cheddar cheese and cream cheese until fully melted and combined.
- Pour the cheese mixture into the pot with the broth, add cooked chicken and jalapeños, and gently heat until warmed through.
- Season with salt and pepper to taste, serve hot, and garnish with croutons, crispy bacon, and extra jalapeños.
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