Jalapeno Popper Soup

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  4 thigh, bone removed or 376g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Jalapeno peppers

  Raw

  3 pepper or 42g

• Garlic

  Raw

  2 tsp or 6g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Onion powder

  Spices

  1 tsp or 2g

• Chili powder

  Spices

  1 tsp or 3g

• Cream cheese

  6 oz or 170g

• Cheddar cheese

  4 oz or 113g

• Bacon

  Raw, cured pork

  4 strip or 48g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Preheat oven to 400 degrees F. De-bone chicken thighs (reserving bones), season to taste with salt and pepper and bake for 50-55 minutes.
2. Heat 1 tbsp oil on the stove over medium-high heat. Once hot, add chicken bones to pot and fry for 5-10 minutes.
3. Add diced jalapeno peppers and garlic to the mixture. Let this cook for 3-4 minutes or until soft.
4. Add broth and spices to the mixture and stir until pan is deglazed. Simmer until chicken thighs are cooked.
5. Remove the crispy chicken skin from the thighs. Remove chicken bones from the broth and discard.
6. Add excess chicken fat to the pot, then use an immersion blender to purée the jalapenos and garlic into the broth. Shred chicken meat and add to the pot. Let this simmer for 10-15 minutes.
7. Add cream cheese and cheddar cheese to the soup and stir while simmering for 5 minutes, or until all cheese has dissolved.
8. Cook sliced bacon over medium-high heat until crisp. Lay to rest on paper towels to crisp up. Garnish on top of soup witth the cilantro. Enjoy!

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