Ingredients
6
6 servings
- •4 slices bacon
- •1 tablespoon butter
- •3 jalapeno peppers, diced
- •2 teaspoons minced garlic
- •3 cups chicken broth
- •1 teaspoon dried cilantro
- •1 teaspoon Cajun seasoning
- •1 teaspoon onion powder
- •4 boneless, skinless chicken thighs, diced
- •1 (8 ounce) package cream cheese
- •0.5 (8 ounce) package shredded Cheddar cheese, divided
- •0.25 cup heavy cream
- •salt and ground black pepper to taste
Instructions
- 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 jalapeño peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce the 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 Cheddar. Crumble bacon over top.
Nutritional Facts
Per 6 servings
- Calories: 364
- Carbohydrate: 3g
- Fat: 31g
- Fiber: 0g
- Protein: 18g
- Sugar: 1g
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