Thursday, December 4, 2014

Jalapeno Popper Turkey Soup

While looking for a recipe for Huber's breakfast potluck, I stumbled across the recipe for a Jalapeno Popper Chicken Soup.

Jalapeno Popper Chicken Soup

  • 4 slices bacon, cut into 1 inch pieces
  • 1 tablespoon oil
  • 1 onion, diced
  • 4 jalapeno peppers, diced
  • 2 cloves garlic, chopped
  • 4 cups chicken broth or vegetable broth
  • 2 cups chicken, cooked and diced or shredded
  • 1 (15 ounce) can white beans
  • salt and pepper to taste
  • 1 cup corn
  • 4 ounces cream cheese, room temperature
  • 1 cup aged cheddar cheese, shredded
  1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
  2. Heat the oil in the pan over medium heat, add onion and jalapeno peppers and cook until tender, about 5-7 minutes.
  3. Add the garlic and cook until fragrant, about a minute.
  4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
  5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.
I made a slight variation (as is evident from the title of my blog post), I used turkey and turkey broth - leftovers from Thanksgiving dinner. It was delicious! Tom won't be able to touch the bowl it's in, it's that spicy. For slow cooker directions and other options, check out the link above.

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