Soup Series Part 1 - Jalapeno Popper Soup

Jalapeno Popper Chicken Soup from Delish Magazine's Easy Soups 64 Hearty Recipes Issue 7 Chilis Chowders Stews Healthy Fast Winter 2025 issue

8 oz. bacon, cut into 1/2" pieces

1 medium onion, finely chopped (about 1 1/2 c.)

1 large green bell pepper, seeded and chopped (about 1 1/4 c.) - I would do red bell pepper next time or pimento

4 jalapeños, seeded and finely chopped, plus sliced jalapeños for serving - I would do more and maybe include a few seeds to get some spice

4 cloves garlic, minced

1 tsp. kosher salt, divided

1/4 cup all-purpose flour

4 cups low-sodium chicken broth

2 cups whole milk

4 oz. cream cheese, cut into 1" pieces, room temperature

2 cups cooked shredded chicken breast - I used less

1 cup shredded cheddar - I used more 

Cook bacon until crisp, remove from pan. Drain off all but about 1/4 fat. Saute onion & peppers until softened but not browned. Add garlic and saute a minute longer. Add flour and cook. Then add salt, broth and milk. Simmer about 10 mins until slightly thickened. Add cream cheese. It will take a few minutes for the cream cheese to fully incorporate. I whisked it at this point. Then stir in chicken, bacon and shredded cheddar. Season with salt and pepper. This was great, but I did not like the green bell pepper in it. If I make again, I would only use red bell pepper or even pimento. Something about the green bell pepper was off-putting.

I think you could omit the chicken altogether or even use ham or sausage. This would be good with other veggies added too.