Here is a family favorite for a weeknight dinner—chicken thighs, floured and browned and then baked, served with a creamy mushroom stir together one can cream of mushroom soup and 8 oz sour cream.
Jalapeno Popper Soup
Canned soup makes these recipes creamy and delicious.
Recipe Summary Jalapeno Popper Soup
Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.Ingredients | Recipes With Cream Of Mushroom Soup And Chicken Thighs
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
Directions
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.
Info | Recipes With Cream Of Mushroom Soup And Chicken Thighs
prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
