Recipe: Award-Winning Chicken Cheddar Bacon Jalapeno Soup with Garlic Croutons

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Award-Winning Chicken Cheddar Bacon Jalapeno Soup

This award-winning chicken cheddar bacon jalapeno soup is savory and a crowd hit! This recipe took the first place in Kerrville's Soup Fest in 2024.

Course Appetizer, Main Course

Cuisine American

2 to 3 chicken breasts cooked and chopped - Seasoned with BBQUE TEXAS - Cluckin' Good seasoning we cook them in the insta-pot
1-2 large cartons chicken broth regular or low sodium
1 lb. bacon cooked and chopped
1.5 cups fresh celery chopped
1.5 cups of small baby carrots chopped
3 to 4 cloves of garlic chopped
1 cup onion finely chopped
4 to 5 jalapenos chopped and seeded
1 package Philadelphia cream cheese
1 package Philadelphia Jalapeno cream cheese
1 carton 8 oz sour cream
½ block of Velveeta or American cheese
3 Tablespoons BBQUE TEXAS The OG+SP Seasoning
Milk or half and half for liquid as needed

Brown bacon in an oven at 375 turning as needed until crispy, remove and drain on paper towels until cool.
Cook 2 or 3 chicken breasts (boil, pan fry, or use instapot)
Sauté veggies (onion, celery, carrots, jalapeno, garlic) in butter in the pot you will prepare the soup in, instapot works great on sauté setting.
Once the veggies are soft, add chicken broth, diced chicken and BBQUE TEXAS The OG+SP Seasoning, stir and simmer for 30 minutes or cover with instapot lid and pressure cook for 20 to 30 minutes. Remove lid, add cream cheese, sour cream, and Velveeta, stir until melted. Add bacon and simmer for 30 more minutes.
Optional homemade croutons for topping:
Chop sourdough bread into small 1 inch squares
Add plenty of butter with 1 tsp of garlic powder to a pan and cook
until crispy adding butter as needed (should be like mini grilled cheeses). Sprinkle with parmesan cheese.
Serving:
Serve in bowls topped with cheddar cheese and croutons