Recipe Details
Ingredients
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4slicesbacon
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1tablespoonbutter
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3jalapeno peppers, diced
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2teaspoonsminced garlic
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3cupschicken broth
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1teaspoondried cilantro
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1teaspoonCajun seasoning
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1teaspoononion powder
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4boneless, skinless chicken thighs, diced
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1(8 ounce) packagecream cheese
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½(8 ounce) packageshredded Cheddar cheese, divided
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¼cupheavy cream
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salt and ground black pepper to taste
Cooking Directions
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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.
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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.
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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.
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Serve soup with remaining Cheddar. Crumble bacon over top.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories364 | |
% Daily Value * | |
Total Fat 31g |
39% |
Saturated Fat 17g |
87% |
Cholesterol 117mg |
39% |
Sodium 1093mg |
48% |
Total Carbohydrate 3g |
1% |
Dietary Fiber 0g |
1% |
Total Sugars 1g |
|
Protein 18g |
37% |
Vitamin C 4mg |
5% |
Calcium 180mg |
14% |
Iron 1mg |
7% |
Potassium 192mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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