Jalapeno Soup with Cheese and Chicken

Jalapeno Soup is out of this world! It’s the best of White Bean Chicken Chili and Jalapeno Poppers in one hearty soup recipe! Bacon, cheese, chicken, beans, and cream cheese! This soup is LOADED with flavor, but don’t worry…it’s NOT too spicy!

Course Soup

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 366kcal

Author Amy

Ingredients

Ingredients for Soup

1 onion diced
4 jalapenos seeds removed and diced
6 pieces bacon cut into pieces
2 Tablespoons butter
3 15.5 ounces great northern beans drained and rinsed
2 cups shredded chicken
14.5 ounces chicken broth
1 ½ teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon salt
1 teaspoon oregano
8 ounces cream cheese
3 Tablespoons cilantro chopped
1 cup heavy cream straight from the carton

Toppings for Chili

sour cream
corn chips
grated cheese

Instructions

Set Instant Pot to Sauté and melt butter in the pan.
Sauté onions, jalapenos, and bacon in a pressure cooker until cooked through.
Add beans, chicken, chicken broth, garlic powder, salt, cumin, and oregano. Stir. If you’re using raw boneless, skinless chicken breast go ahead and add it right now. It will be cooked through at the end of the cooking time. Then you can remove it and shred it with two forks, or using an electric mixer.
Set pressure cooker to high pressure for 10 minutes. Make sure the valve is closed. Quick release.
Add cream cheese and replace the lid. Let set for about 10 minutes. The cream cheese will soften and can easily be stirred in.
Add cream. Stir.
Serve with your favorite toppings!

Notes

See post for slow cooker instructions.

For more spice leave the seeds in the jalapenos. For milder flavor use mild canned green chilis.

Nutrition