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
Ingredients
2 to 3chicken breasts cooked and chopped - Seasoned with BBQUE TEXAS - Cluckin' Good seasoningwe cook them in the insta-pot
1-2large cartons chicken brothregular or low sodium
1lb.bacon cooked and chopped
1.5cupsfresh celery chopped
1.5cupsof small baby carrots chopped
3 to 4clovesof garlic chopped
1cuponion finely chopped
4 to 5jalapenos chopped and seeded
1package Philadelphia cream cheese
1package Philadelphia Jalapeno cream cheese
1carton8 oz sour cream
½block of Velveeta or American cheese
3TablespoonsBBQUE TEXAS The OG+SP Seasoning
Milk or half and half for liquid as needed
Instructions
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