Rich Cream of Jalapeño Soup

Time: 6 hours 30 minutes

Servings:12 Cups

Ingredients

▢12 ounces bacon, diced into 2-inch pieces

▢3 tablespoons butter

▢2 cloves garlic, minced

▢⅓ cup yellow onion, diced

▢3 tablespoons jalapeño, finely diced (adjust to taste)

▢2 teaspoons ground cumin

▢1 teaspoon salt

▢½ teaspoon black pepper

▢½ teaspoon smoked paprika

▢1 pound chicken breasts , (or thighs) skinless, boneless

▢32 ounces chicken stock, 4 cups

▢2 cups potatoes, peeled and cubed (about ½-inch pieces)

▢1 cup heavy whipping cream

▢2 tablespoons cornstarch

▢8 ounces cream cheese, softened

▢2 cups cheddar cheese, shredded, divided (1¾ cups for soup, ¼ cup for topping)

▢1 jalapeño, sliced (for garnish)

Instructions

Cook the Bacon

In a medium skillet over medium heat, cook the diced bacon until crispy. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of bacon grease in the skillet. Set aside ¾ of the cooked bacon for the soup. Save the rest for topping.

12 ounces bacon

Sauté the Veggies

In the same skillet with the bacon grease, melt butter over medium heat. Add garlic, diced onion, diced jalapeño, cumin, salt, black pepper, and smoked paprika. Cook for 3 to 5 minutes until onions are soft and fragrant.

3 tablespoons butter,2 cloves garlic,⅓ cup yellow onion,3 tablespoons jalapeño,2 teaspoons ground cumin,1 teaspoon salt,½ teaspoon black pepper,½ teaspoon smoked paprika

Add Ingredients to the Slow Cooker

To the slow cooker, add the chicken breasts, chicken stock, sautéed onion mixture, and cubed potatoes.

1 pound chicken breasts,32 ounces chicken stock,2 cups potatoes

Cook the Soup

Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender.

Finish the Soup  

Remove the cooked chicken, shred it with two forks, and return it to the slow cooker. In a small jar or bowl, shake or whisk together the heavy cream and cornstarch to make a slurry.

Stir it into the soup. Add softened cream cheese, 1¾ cups of cheddar cheese, and the reserved cooked bacon. Stir until smooth. Cover and cook on HIGH for another 15 to 20 minutes to thicken.

1 cup heavy whipping cream,2 tablespoons cornstarch,8 ounces cream cheese,2 cups cheddar cheese

Serve and Garnish

Stir the soup well. Ladle into bowls. Top each bowl with the remaining cheddar cheese, extra bacon, and fresh jalapeño slices.

1 jalapeño

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