Jalapeno Popper Soup

3 pounds chicken breast, cubed

½ cup (1 stick) butter

1 onion, diced

2 tablespoons taco seasoning blend

6 to 8 jalapenos, seeded, stems/membranes removed, and sliced

4 cloves garlic, minced

4 cups chicken broth

1 (8 ounce) package cream cheese, softened

1 cups shredded medium cheddar cheese

2 cups shredded monterey jack cheese

1 ½ cup heavy cream

Instructions for the Instant Pot

Set the pressure cooker to “saute” until hot. In small batches, brown the chicken and onions in butter. Set aside and keep warm.

When all of the chicken is browned, deglaze the bottom of the pressure cooker by adding the chicken broth and scraping the bottom with a wooden spoon.

Return the chicken and onions to the electric pressure cooker and add garlic, seasonings, and jalapeno. Stir together.

Close and set the valve to sealing. Set the pressure cooker to manual or pressure cook for 3 minutes. After the cycle, allow a natural release for at least 5 minutes.

Stir in the remaining ingredients until the cheese is melted and smooth.

For the slow cooker:

In a large skillet, brown the chicken on all sides before adding to the slow cooker.

Prepare the slow cooker crock with non-stick cooking spray. Add the chicken, onions, jalapenos, garlic, and dry seasoning. 

Reduce the chicken broth to 3 ½ cups. Pour over chicken.

Cover and cook on low for 5 to 6 hours. 

Prior to servings, stir in the cheeses and heavy whipping cream until melted and smooth.

• *Note: If taco seasoning blend is not available, use these seasonings as a substitute:

1 tablespoon chili powder

2 teaspoons cumin

2 teaspoons salt

1 teaspoon black pepper

½ teaspoon dried oregano

½ teaspoon paprika

Source: Large Family Table