Chicken Jalepeno Popper Soup



  • 6 to 8 jalapeno peppers
  • 1 large onion, chopped
  • 2 red bell peppers, cored, seeded, and diced
  • 3 garlic cloves, minced
  • 2 tablespoons butter
  • 1 large head of cauliflower, cut into florets
  • 4 cups of chicken broth or bone stock
  • 8 ounces cream cheese
  • 2 (14 ounce) cans diced tomatoes with juice
  • 1 cup black beans, soaked and drained
  • 2 to 2.5 pounds cooked chicken breast, diced
  • 1 (12 ounce) jar salsa
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt


  1. Remove the seeds and veins from the jalapeno and dice small
  2. In a large soup pot, saute the onion, peppers, jalapeno, and garlic in the butter until golden, 3 to 5 minutes. Remove the veggies from the pot and set aside.
  3. Put the cauliflower and broth in the soup pot, turn the heat to high, and bring to a quick boil. Reduce the heat to medium-high and cook until tender (takes just a few minutes).
  4. Blend the cauliflower with the cream cheese in the pot using a stick blender or transfer all the cauli and cream cheese to a blender along with some of the broth and blend until smooth (you may have to do this in two batches if your blender is small).
  5. Return the puree to the soup pot, add the sauteed veggies, then stir in the tomatoes, beans, chicken, salsa, and seasonings. Simmer until all the ingredients take on the great flavors.