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Jalapeno Cheddar Chicken Soup

Ingredients

  • 2 jalapenos
  • 1 small onion
  • 4 strips of bacon cut into small pieces
  • Thickening agent of choice **
  • 6 chicken breasts sprinkled with garlic powder, onion powder, cumin, and paprika, then cut into 1" cubes
  • 1 heaping tablepoon minced garlic
  • 4 cups stock i used a blend of chicken and vegetable stock
  • 1 cup cream
  • 1/2 teaspoon yellow curry
  • 1/2 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Few dashes of worcestershire sauce
  • S&P to taste
  • 1/2 c aged red leicester cheddar
  • 1 cup tex mex shredded
  • 1/2 cup grana padano parmesan

Instructions

  • Place the bacon pieces in a large soup pot and render down until the bacon is slightly crisp.
  • Whiz the onion and jalapenos in a small food processor and add to the bacon fat.
  • Saute until the onion is soft.
  • ** At this point if you would like to add flour to make a roux, do so. As I used a low carb thickener, I add it at the end of cooking.
  • Remove the onion, jalapeno, and bacon mix and set aside. Add the minced garlic to the pile.
  • Add the chicken to the pot in the. Saute until browned and they have somewhat cooked through.
  • Add the jalapeno, onion, bacon mix back in.
  • Add the stock, cream, worcestershire sauce, and spices and bring to a simmer.
  • Add the cheese, letting simmer for about 15 minutes.
  • At this point I added my low carb thickener.
  • Bring to a boil

Notes

I found bringing it to a boil at the end caused everything to blend well instead of having the spices floating on the top.