If you’re a fan of jalapeño poppers, this soup is about to become your new favorite comfort food! Combining the rich flavors of cheese, smoky bacon, and spicy jalapeños, this creamy soup delivers everything you love about the classic appetizer in a warm and satisfying bowl. Perfect for chilly nights or as a showstopping dish at your next gathering, this Cheesy Bacon Wrapped Jalapeño Popper Soup will leave everyone asking for seconds.
Print your Cheesy Bacon Wrapped Jalapeno Popper Soup recipe here:
Cheesy Bacon Wrapped Jalapeno Popper Soup
Pressure Cooker
Ingredients:
- 1 tablespoon olive oil
- 2 cups chopped jalapeño, seeds removed
- 1 1/2 cup chopped onion
- 6-8 pieces of bacon, chopped
- 4 cloves garlic, minced
- 1 1/2 pounds chicken breast
- 1 (1 ounce) Hidden Valley Ranch seasoning
- 32 ounces chicken broth
- 8 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
Instructions:
- Sauté the veggies: Set your pressure cooker to saute. Add the olive oil, onions, chopped bacon, and seeded jalapeños. Sauté until the peppers have softened. Add in the garlic and cook for 1 minute.
- Add broth, seasoning & chicken: Add the chicken broth to the pot, then add the seasonings. Stir well. Place the chicken into the liquid. Seal the pot and set it to high pressure, for 6 minutes.
- Shred the chicken: When the pressure cooker signals it’s done, release the pressure and remove the chicken to a cutting board. Chop it into bite sized pieces. Cover with foil.
- Melt the cheeses: Set the pot back to saute. While the chicken is out of the pot, add the softened cream cheese and shredded cheddar cheese. Vigorously whisk the soup until the cheese has dissolved completely.
- Finish & serve: Add the chicken back to the pot and allow the soup to warm the chicken.
- Garnish: Garnish with fresh jalapenos.
Serving Suggestions
This soup pairs beautifully with crusty bread, tortilla chips, or even a side of cornbread. If you want to get extra fancy, serve it in a bread bowl for an indulgent experience.
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