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Thursday, April 25, 2013

Stuffed Jalapeno Soup

This recipe was inspired by two soup recipes:  Jalapeno Popper Soup (myfridgefood) and the Jalapeno Popper Soup on "I breathe, I'm hungry".  One of the campers (Lo-Carb Fat Camp, on facebook) posted about the soup and I thought, 'What a great idea!'  From there, I used the ingredients for my Stuffed Jalapenos and added a quart of chicken broth (and a can of Rotel--since I needed the can).  There ya' go!  Great soup!! 

I've been craving stuffed jalapenos lately, so this helps. 

Recipe Image
Picture from "myfridgefood."

  • Cream Cheese, 8 oz, cubed
  • Chicken Broth, 4 cup
  • Heavy Whipping Cream, 1 cup, fluid
  • Chicken Breast (cooked), no skin, 6 breast, bone and skin removed
  • *canned rotel tomatoes, 3.5 serving (1 can)
  • Jalapeno Peppers, .5 cup, sliced
  • Cheddar Cheese, 2 cup, shredded
  • *Turkey, Louis Rich Turkey Bacon, 4 slices, chopped
  • Onions, raw, 1 cup, chopped
  • Garlic, 2 tsp
  • Fajita Seasoning Mix, 1 tsp
  • Butter or oil
  1. In a heavy skillet, melt the butter/heat the oil and add the chopped onion and minced garlic.  Saute until onions are almost clear. 
  2. Add the chicken (I used canned chicken breast, which made things easy) and chopped bacon. 
  3. Sprinkle the fajita seasoning over the meat. 
  4. Continue cooking, stirring often, until the chicken is heated through. 
  5. Transfer the meat and onion mixture to a large soup pot and add the chicken broth and Rotel tomatoes/peppers.  
  6. When the broth is hot, stir in the cubes of cream cheese.  Once the cream cheese has melted, stir in the cream. 
  7. When the soup has heated back up, stir in the shredded cheddar.   
 When the soup is heated through, ladle into individual serving bowls, and store in the refrigerator.

  • I added the tomatoes--I needed an empty can that day.  I liked it, so I've kept on doing it.
  • I ladle the soup into individual bowls to control my servings sizes--and to plan meals ahead.  If you are making this for a large family, don't bother with this step.
  • You can garnish this with the chopped bacon, but I find it easier to figure out the nutritional value on individual servings if I include it instead of using it as a garnish.
  • This is pretty with chopped green onions for a garnish, but it adds carbs (so I didn't do it).

Nutrition Facts

  8 Servings

Amount Per Serving


  Total Fat
35.7 g

  Saturated Fat
20.1 g

  Polyunsaturated Fat
2.4 g

  Monounsaturated Fat
9.9 g

222.6 mg

1,196.1 mg

678.9 mg

  Total Carbohydrate
7.4 g

  Dietary Fiber
1.0 g

3.3 g

52.8 g

  Vitamin A24.5 %
  Vitamin B-1222.2 %
  Vitamin B-655.2 %
  Vitamin C10.4 %
  Vitamin D4.8 %
  Vitamin E4.4 %
  Calcium27.9 %
  Copper11.8 %
  Folate7.1 %
  Iron13.9 %
  Magnesium16.8 %
  Manganese17.2 %
  Niacin113.7 %
  Pantothenic Acid    18.1 %
  Phosphorus    62.3 %
  Riboflavin24.8 %
  Selenium56.4 %
  Thiamin11.2 %
  Zinc18.9 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.