A rich and creamy soup inspired by classic jalapeño poppers, made with chicken, cheddar, cream cheese, and fresh peppers.

2 tablespoons olive oil

1/2 sweet or white onion, diced

2 ribs celery, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

4 jalapeño peppers, seeded and chopped

1/4 cup all-purpose flour

3 cloves garlic, minced

3 cups low-sodium chicken broth

1 cup half-and-half

2 cups shredded cooked chicken breast

4 ounces cream cheese, softened and cubed

2 cups shredded sharp cheddar cheese

Cook Mode Prevent your screen from going dark

1. Warm olive oil in a soup pot over medium heat.

2. Add onion, celery, bell peppers, and jalapeños; cook 5 minutes.

3. Sprinkle flour and garlic over vegetables and stir to combine.

4. Pour in broth gradually while stirring; add half-and-half and bring to a gentle boil.

5. Whisk cream cheese with 1/2 cup hot broth until smooth; return to pot.

6. Add cheddar and stir until melted.

7. Fold in cooked chicken and heat through.

8. Serve hot with desired garnishes.

Use gluten-free flour if needed. Adjust heat by adding or removing jalapeño seeds.