Crockpot jalapeño popper chicken soup

    5 minutes



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    Adjust Servings
    1.5 pounds boneless skinless chicken breasts
    2 garlic cloves minced
    1 onion chopped
    1 green pepper diced
    3 jalapeños seeded (optional) and chopped
    0.5 pounds bacon cooked and crumbled
    8 oz cream cheese
    3 cups chicken broth
    0.5 cup heavy whipping cream
    0.25 teaspoon paprika
    2 teaspoons cumin
    1 teaspoon garlic salt
    0.50 teaspoon pepper
    1.5 cups mexican style shredded cheese



    Combine ingredients

    Add chicken, onions, peppers, jalapeños, spices, and garlic into your 6 qt crockpot and then cover with chicken broth.
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    Cook the ingredients

    Cook on high for 3-4 hours or low 6-7 hours.
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    Shred the chicken

    Remove chicken, shred and then return chicken to the crockpot
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    Add additional ingredients

    Add cream cheese, heavy whipping cream, cheeses, and cooked bacon stirring until the cheeses melt.
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    Serve the meal

    Serve with grated monterrey jack cheese, sour cream, jalapenos and bacon sprinkled on top. (optional)
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