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Ingredients

4 slices bacon 1 tablespoon butter 3 jalapeno peppers, diced 2 teaspoons minced garlic 3 cups chicken broth 1 teaspoon dried cilantro 1 teaspoon Cajun seasoning 1 teaspoon onion powder 4 boneless, skinless chicken thighs, diced 1 (8 ounce) package cream cheese ½ (8 ounce) package shredded Cheddar cheese, divided ¼ cup heavy cream salt and ground black pepper to taste

Nutrition Info

364.1 calories carbohydrate: 3.4 g cholesterol: 116.6 mg fat: 30.7 g fiber: 0.3 g protein: 18.4 g saturatedFat: 17.3 g servingSize: - sodium: 1092.7 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

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.
While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic, cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder, stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
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.
Serve soup with remaining cheese. Crumble bacon on top.

6 servings

Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.