Dairy Free Jalapeno Popper Chicken Soup
Experience rich comfort and vibrant flavor in every spoonful. This crowd-pleasing dinner is guaranteed to delight the whole family.
Ingredients
- 6 slices Bacon, Chopped
- 1/2 cup Panko Breadcrumbs
- 1 medium Yellow Onion, Diced
- 3 Jalapenos, Seeded & Diced
- 3 cloves Garlic, Minced
- 1 tsp Ground Cumin
- 3 tbsp All Purpose Flour
- 4 cups Chicken Broth
- 1 1/2 lb Boneless Skinless Chicken Breasts
- 8 oz Dairy Free Cream Cheese, Softened
- 1 cup Dairy Free Shredded Cheddar
- 1/2 cup Unsweetened Oat Milk
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 3 Green Onions, Sliced
Instructions
- Cook the bacon in a large Dutch oven over medium heat for 7 to 8 minutes until crisp. Transfer to a paper towel lined plate, leaving the fat in the pot.
- Spoon 1 tbsp of the bacon fat into a small skillet, add the panko and toast over medium heat for 2 to 3 minutes until golden. Set aside.
- Add the onion and jalapenos to the Dutch oven and cook in the remaining fat for 5 minutes. Stir in the garlic and cumin and cook for 1 minute.
- Sprinkle in the flour and stir for 1 minute, then slowly whisk in the broth. Add the chicken breasts, cover and simmer for 20 minutes until cooked through.
- Remove the chicken and shred it with two forks.
- Reduce the heat to low. Whisk a ladle of hot broth into the cream cheese until smooth, then stir it into the pot along with the shredded cheddar and oat milk until melted and creamy.
- Return the chicken and half the bacon to the pot and season with the salt and pepper. Serve topped with the remaining bacon, toasted panko and green onions.
Nutrition
Serving: 1servingCalories: 401kcalCarbohydrates: 24gProtein: 29gFat: 21g