A slow-cooked soup inspired by jalapeño poppers, this creamy chicken soup is rich, cheesy, and perfectly spiced with fresh jalapeños and smoky bacon. Ideal for chilly days and easy weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 boneless skinless chicken breasts (about 1.5 lbs)
3–4 fresh jalapeños, diced (seeds removed for mild heat)
8 oz cream cheese, softened and cubed
4 cups low-sodium chicken broth
1 tsp garlic powder
1 tsp onion powder
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup heavy cream
6 slices bacon, cooked and crumbled
Salt and black pepper to taste
Instructions
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Add chicken, jalapeños, cream cheese, garlic powder, onion powder, and broth to crockpot.
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Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred, and return to pot.
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Stir in shredded cheeses and heavy cream until smooth.
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Mix in crumbled bacon.
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Heat for another 10–15 minutes.
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Taste and season with salt and pepper.
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Serve warm with toppings of choice.