A new puppy and Chicken Jalapeno Popper Soup

Big news: after many, many years of begging by our kids, we finally got a puppy. Meet Dave. He’s a golden doodle, 75% poodle and 25% golden retriever, and the kids are 100% in love. He’s nine weeks old and he is very sweet, gentle, and docile.

So we’ve been staying home a lot this week taking in all the joys of a new puppy. And its been rainy and a little chilly, so we’ve been eating a lot of this delivious soup: chicken jalapeno popper soup. We love it, and I think you’re going to love it, too. I love this one because my whole family (all 7 of us) just gobble up this soup because it’s DELICIOUS! But I secretly love it because it is full of lots of wholesome veggies and no one needs to know about (shhhhh). It’s also great because if you have any gluten or dairy alergies, or dinner guests that do, this is a recipe that works well with those needs.

This soup is packed full of the southwest flavors of cumin and chili powder and it is creamy and filling, but it’s not high in fat or high in carbs. Instead it has two whole bags of frozen cauliflower and an entire onion, 2 bell peppers, and 8 jalapenos blendded in to make it creamy. That equals creaminess and flavor without lots of calories and carbs. I promise that you absolutely cannot taste the cauliflower. Win! My husband and I eat it garnished with cilantrol and a dollop of sour cream, and the kids crunch up some tortilla chips in theirs.

One more thing: I make this soup using shredded chicken that I shred in the stand up mixer. It’s the easiest, quickest way to shred chicken. You can read about it here.

Chicken Jalapeno Popper Soup

Print Recipe

adapated from Trim Healthy Mama Cookbook

Prep Time:5 minutes mins

Cook Time:30 minutes mins

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.

Course: Soup

Cuisine: American

Keyword: trim healthy mama

Servings: 12