Jalapeno Popper Soup Food

JALAPENO POPPER SOUP

Steps:

• In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat.
• To the pot with butter, add onion and garlic. Cook for about 3 minutes until onions are soft and translucent.
• Pour in chicken broth and potatoes. Bring to a boil, and allow to boil for about 10-15 minutes, until potatoes are soft.
• In a separate pot or large skillet, melt remaining butter over medium heat.
• Add flour. Stir to fully combine, then allow to heat through for about 2 minutes.
• Stir in half and half slowly, about a ¼ cup at a time, stirring constantly.
• When half and half is fully added, allow to warm to steaming.
• Begin adding shredded cheese, a little at a time, stirring constantly, until completely incorporated.
• Add cream cheese to cheese mixture, whisk until cream cheese is melted into sauce.
• Pour cheese sauce mixture into broth mixture. Stir to combine.
• Add chicken and jalapenos to soup, and stir to combine. Continue cooking until fully heated through.
• Add salt and pepper to taste.
• Serve hot topped with croutons, bacon, and fresh jalapenos.

JALAPENO POPPER SOUP

Steps:

• To a large Dutch oven, or similar sized pot, add the bacon, and cook over medium heat for about 6 to 8 minutes, or until browned; don't drain off any of the bacon fat.
• Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
• Evenly sprinkle the flour, garlic powder, and stir to coat evenly. Tip - Do not skip this step, it's sort of like creating a rout, which is important later on so that your soup thickens properly.
• Slowly add the broth, while whisking constantly.
• Then add the milk or half-and-hailf, while whisking constantly.
• Add the diced potatoes, bring to a boil over medium-high heat, and boil for about 10 minutes, or until the potatoes are fork-tender.
• Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
• Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
• Optionally (but recommended), garnish the soup with additional jalapenos, bacon, and/or cheese before serving. Soup will keep airtight in the fridge for up to 1 week. Reheat gently on the stove or microwave, taking care not to overheat it, or heat it too quickly so the soup doesn't "break".

JALAPENO POPPER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.

CREAM OF JALAPENO SOUP

Steps:

• Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
• Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
• Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
• Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.