Rotisserie Chicken Soup Recipes

Ingredients

• •8 oz. bacon
• 🧅1 medium, finely chopped (about 1 1/2 cups) onion
• 🧂1 large, seeded and chopped (about 1 1/4 cups) green bell pepper
• 🌶️4, seeded and finely chopped, plus sliced jalapeños for serving jalapeños
• 🧄4 cloves, minced garlic
• 🧂1 tsp., divided kosher salt
• •1/4 cup all-purpose flour
• 🍗4 cups low-sodium chicken broth
• •2 cups whole milk
• 🧀4 oz., cut into 1-inch pieces, room temperature cream cheese
• 🍗2 cups cooked shredded chicken breast
• •1 cup shredded cheddar

Instructions

1. 1In a large pot over medium heat, cook bacon, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a plate, leaving about 1/4 cup bacon fat in the pot.
2. 2Add onion, bell pepper, chopped jalapeños, garlic, and 1/2 teaspoon salt to the pot and cook over medium heat, stirring, until softened, 5 to 6 minutes.
3. 3Stir in flour until it coats vegetables and forms a paste that starts to stick to the bottom of the pot. Whisk in broth and milk until combined. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until liquid is reduced by about one-quarter and slightly thickened, about 10 minutes.
4. 4Stir in cream cheese until fully melted, then add chicken and three-quarters of bacon. Cook, stirring, until chicken and bacon are heated through, about 1 minute. Taste and season with remaining 1/2 teaspoon salt, if needed.
5. 5Divide soup among bowls. Top with cheddar, remaining bacon, and sliced jalapeños as desired.