Chicken Jalapeno Popper Soup
adapated from Trim Healthy Mama Cookbook
Ingredients
- 8 jalapeno peppers, seeded, deveined, and chopped
- 2 bell peppers, seeded, deveined, and chopped
- 1 onion, chopped
- 3 garlic cloves, chopped
- 2 T butter
- 2 16 oz bags frozen cauliflower (riced or florets)
- 4 C chicken brother
- 8 oz cream cheese
- 2 14 oz can diced tomatoes with juice
- 1 15 oz can black beans
- 2 1/2 C cooked chicken breast, shredded
- 1 12 oz jar salsa
- 1 1/2 T chili powder
- 2 t cumin
- 1 t salt (or more to taste)
- fresh cilantro, shredded cheese, and sour cream to garnish
Instructions
- In a large soup pot, saute the onion, peppers, jalapenos, and garlic in the butter until gold, 3-5 minutes. Romove the beggies from the pot and set aside.
- Place the cauliflower and broth in the soup pot. turn the heat to hight, and bring to a quick boil. Reduce the heat to medium-high and cook until tender, 3-5 minutes.
- Blend the aulifloewr with the cream cheese in the pot using a stick blender or transfer all the cauliflower and cream cheese to a blender along with some of the brother and blend until smooth.
- Return the puree to the soup pot, add the sauteed veggies, then stir in the tomatoes, beas, chicken, slasa, and seasonings. Simmer until all the ingredients are warmed through and flavors have incorporated.
- Serve with chopped fresh cilantroo, shredded cheese, and sour cream.
Servings: 12