I know that my tastes are changing because a bunch of roasted jalepenos and some roasted salsa verde were never permanent fixtures in my house. Heck, they never really stopped in for a visit! Yesterday I was scanning the recipe blogs looking for something new to introduce the fam to when I stumbled upon a Jalepeno popper soup (Jalapeno Popper Soup (Low Carb & Gluten Free) - I Breathe... I'm Hungry...) here. As I was reading through the ingredients it dawned on my that the cheese base of this soup is very much like the base of the broccoli-cauliflower soup I already have in my wheel house. Then I got to thinking, since there is bacon in this soup, why not add in some chicken and turn this into a Cheesy Chicken Jalepeno Popper soup.
So my altercations look like this:
12 ounces of chicken thighs, diced
6 ounces of bacon
1/4 cup of onions
3 cloves of garlic
1 cup HWC
8 ounces of cream cheese
3 cups of shredded cheddar/monterey jack cheese
4 cups of chicken stock
4 TBSP roasted salsa verde
8 Jalepeno peppers
Start with the bacon, dice and cook up. When finished, remove. Use the grease to cook the chicken, onions and garlic. When finished remove as well. While that is happening, wash, dry and broil the Jalepeno peppers until the skin is black on all sides. Remove the skin and dice. In the soup pot you cooked up the bacon and chicken, melt the butter, stir in the HWC and melt the cream cheese. Once all of the cream cheese is melted, add in the shredded cheese. Now that you have this yummy molten of cheese sauce, whisk in the chicken stock. Once blended, put everything else in -- bacon, chicken Jalepenos, salsa verde heat and serve.
This was very yummy and filling. Next time around I may drop about 1/2 to 1 cup of the cheese and add in a bit more salsa verde. The flavor was great, no added spices were needed. I am not really sure why the original recipe had xanthan gum in it...I honestly don't even know what that is, so why bother with it.