A creamy, cheesy slow-cooked soup inspired by jalapeño poppers, packed with shredded chicken, crispy bacon, and melty cheese. Warm, rich, and comforting with just the right kick of heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
Ingredients
2 large boneless skinless chicken breasts
3–4 jalapeños, diced and seeded
8 oz cream cheese, cubed and softened
4 cups low-sodium chicken broth
1 tsp garlic powder
1 tsp onion powder
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
½ cup heavy cream
6 slices cooked bacon, crumbled
Salt and black pepper to taste
Instructions
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Place chicken breasts in a 6-quart crockpot.
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Add diced jalapeños, garlic powder, onion powder, cream cheese, and chicken broth.
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
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Remove chicken, shred it, then return to crockpot.
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Stir in shredded cheeses and heavy cream until melted and smooth.
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Add crumbled bacon and let heat through for 10–15 minutes.
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Season with salt and pepper to taste.
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Serve hot with optional toppings.