Spicy Jalapeño Popper Chicken (Printable Version)

Creamy chicken enriched with jalapeños, cheddar cheese, and smoky bacon for bold comfort.

# Ingredients Required:

→ Produce

01 - 1 medium onion, diced
02 - 3 cloves garlic, minced
03 - 2 large jalapeños, seeds removed and diced
04 - Fresh cilantro for garnish

→ Protein

05 - 450 grams boneless, skinless chicken breasts
06 - ½ cup crumbled bacon (optional)

→ Dairy

07 - 240 ml heavy cream
08 - 225 grams cream cheese, softened
09 - 120 grams shredded cheddar cheese

→ Pantry

10 - 15 ml olive oil
11 - 950 ml chicken broth
12 - 1 teaspoon ground cumin
13 - 1 teaspoon paprika
14 - Salt and pepper to taste

# Guide to Cooking:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 5 minutes until softened.
02 - Stir in minced garlic and diced jalapeños, cooking for 2 minutes until fragrant.
03 - Add chicken breasts and chicken broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes until chicken is fully cooked.
04 - Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
05 - Stir in heavy cream, ground cumin, paprika, and season with salt and pepper.
06 - Add softened cream cheese and stir until fully incorporated, creating a creamy texture. Mix in shredded cheddar cheese until melted.
07 - If using, fold in crumbled bacon. Let the mixture simmer for 5 more minutes to meld flavors.
08 - Ladle the soup into bowls and garnish with fresh cilantro. Serve hot.

# Extra Suggestions:

01 - Adjust number of jalapeños to control spice level. For a lighter texture, replace half the heavy cream with low-fat milk.

Return