If you love jalapeno poppers then you are going to love this Jalapeno Popper Soup! Loaded with vegetables and chunks of chicken it is hearty enough to be served as a meal.
Cook bacon in a Dutch oven or stock pan over medium heat, stirring frequently, about 10 minutes, or until the bacon is crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Discard all but 2 tablespoons of the bacon grease, then add the jalapeno peppers, bell peppers, and onion to the pan, along with the 2 tablespoons of grease. Sauté for 5-6 minutes, until the vegetables are soft, then add the garlic, flour, salt, and spices and cook an additional minute, stirring constantly.
Add the chicken broth and bring to a boil over medium-high heat. Once it is boiling, turn the heat to medium-low and add cream cheese. Stir vigorously until the cream cheese is fully melted. Then add the half and half and shredded chicken and cook for 10 minutes, or until heated through.
Ladle the soup into bowls and garnish with shredded cheese, chopped green onions, sliced jalapenos, and crumbled bacon (all optional).