Jalapeno Popper Soup

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• 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

  3 tsp or 8g

• 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

  Low fat

  6 oz or 170g

• Cheddar cheese

  12 tbsp, shredded or 84g

• Bacon

  Raw, cured pork

  3 strip or 36g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

Directions

1. Preheat oven to 400°F. De-bone chicken thighs, reserving bones. Season with salt and pepper, then bake for 50-55 minutes.
2. Heat olive oil in a pot over medium-high heat. Add chicken bones and fry for 5-10 minutes.
3. Add diced jalapeno peppers and garlic, cooking until soft, about 3-4 minutes.
4. Add chicken broth and spices, stirring to deglaze the pan. Simmer until chicken thighs are cooked through to 165°F.
5. Remove crispy chicken skin from thighs. Discard chicken bones from the broth.
6. Add excess chicken fat to the pot. Use an immersion blender to purée jalapenos and garlic into the broth. Shred chicken meat and add to the pot. Simmer for 10-15 minutes.
7. Add cream cheese and cheddar cheese to the soup, stirring until dissolved, about 5 minutes.
8. Cook bacon over medium-high heat until crisp. Let rest on paper towels and then break into pieces.
9. Serve soup garnished with bacon and cilantro.