My Two Cheese Broccoli Soup is an extra cheesy spin on a very popular classic recipe!
My oldest son and I love the broccoli cheese soup that you can get in a bread bowl at a very popular restaurant. We literally fight each other for the last spoonful! I just HAD to try to make my own. It’s not an exact copy of our beloved favorite, but when my 9-year-old keeps asking me for more, then suggests we make our own bread bowls, I know I’ve got a winner on my hands! I added a second cheese to make this a Two Cheese Broccoli Soup recipe!
This is probably the only way I’m going to get this kid of mine to eat broccoli these days. Is it just my son, or do they get pickier and pickier when it comes to vegetables with each passing birthday? He used to eat Curried Broccoli Salad at age 2! Curry and broccoli! Now, he won’t touch the stuff without an argument.
The mom in me tells him that he has to eat it because it helps keep cancer away. A little much? Maybe, but it works. Sometimes. Other times, I have to drown it in cream and cheese and call it soup. That method gets him every time. And me too.
Yep. There are containers of this soup hiding in the back of my freezer where little hands can’t reach. Once you try it, you’ll understand!
I used two different types of cheese in this soup to give it a little bit different flavor – gouda and extra sharp cheddar. Both cheese flavors definitely come through!
This Two Cheese Broccoli Soup recipe can be made vegetarian by using a vegetable stock (this is how I always make it). It can also be made gluten free by using a gluten free flour as the thickener. I put this information in the recipe down below for easy reference!
So, a few weeks ago I made these Double Bacon Jalapeno Poppers and seriously, we couldn’t get enough. It was cheesy bacon-y deliciousness with every bite! They were gone in a matter of 10 minutes (my boyfriend eats A LOT ha!). So then I decided I wanted to find a way to make the appetizer the meal (mostly so I could get my fair share!). I did just that when I made this Jalapeno Popper Chicken Pasta the other night. By adding chicken and pasta it makes the whole dish very filling, but without losing the jalapeno popper taste at all! Again, it didn’t last long but I definitely got enough to not feel cheated!
It helps to have your chicken and bacon cooked and diced ahead of time. I made the sauce separate by dicing up some jalapenos and cooking them in some olive oil with the garlic. Then I added in the cream cheese, sharp cheddar cheese, and the milk. I cooked that until it was all melted. It’s not gonna look pretty at first, but all those lumps will smooth out, I promise! Finally, toss in the chicken and bacon and the sauce is done! You control the amount of spice by leaving some, all, or none of the jalapeno seeds and membrane in. I left some seeds in and it was only mildly spicy…I’d probably leave more in next time because we love spicy food! I’m always afraid of leaving too much and then I never leave enough.
I told you…it’s not pretty at first…
But, it gets better!
This is also a very versatile recipe. If you need to eat gluten free, just use gluten free pasta. If you prefer to eat low carb, use unsweetened almond milk and serve it over spaghetti squash or just eat it straight (it’s that good!). This recipe made A LOT. It’s always hard me to judge how many servings a recipe truly is because I have to make more than the typical family of four. I’m estimating 8 servings so be prepared for leftovers if you make the entire recipe, or cut it in half for smaller families – or families who don’t eat as much as mine!
I hope you’ll give this Jalapeno Popper Chicken Pasta a try and let me know what you think of it! Leave a comment or send me a message anytime!
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Cook your pasta according to the directions on the package, drain, and set aside.
Heat the olive oil in a large skillet over medium heat. Add the garlic and diced jalapeno peppers and cook a few minutes, until the peppers are soft.
Cut the cream cheese into cubes and add to the pan. Add the milk and cheddar cheese and stir until smooth. Stir in the chicken and bacon and cook a few minutes longer until everything is heated through. Serve over the pasta.
I have a new love of peppers. Wait. Let me rephrase. I have a new love of hot peppers, especially jalapenos lately! We put them on our carnitas and tostadas and sandwiches, but I want to try new things! Well, new to me. See, I wouldn’t touch peppers with a 6 foot pole for most of my life. A few years ago I tried a jalapeno roll up thing (I forgot what they called them, but it was basically a tortilla filled with cream cheese and diced jalapenos rolled up and fried) from a convenience store I normally would never set foot in. Someone I was with wanted to go in and I tried this roll up thing and fell in love with them so much that I went back several more times by myself to get them again and again! I moved away from that area a few years ago and haven’t thought about jalapeno and cream cheese together for years. But, something triggered the memory recently and my craving has returned! I’m currently watching my carbs, so I wanted to recreate the flavors I loved so much, minus the tortilla. To make up for the lack of a tortilla, I added more bacon, of course. What better name for these spicy little guys than Double Bacon Jalapeno Poppers!
I would thank whomever discovered that jalapenos, cream cheese, and bacon make the absolute perfect trio of flavors, if only I knew who that person was. I’m just glad I get to play around with these ingredients and make up new and delicious ways to enjoy them! I didn’t want to have just plain ole cream cheese inside the pepper, but I also didn’t want too add too much else and take away from the perfectness of the main 3 ingredients. I decided to add some sharp cheddar cheese and crumble some cooked bacon into the cheese mixture. Every single bite is full of jalapeno, cheese, and bacon. Every. Single. Bite. So good!
I pin the toothpick onto the back side to help keep the bacon from sticking to the wire rack. They look like little samurai poppers!
If you decide to give these Double Bacon Jalapeno Poppers a try, please let me what you think! I would love to hear from you!
Slice the stem off of each jalapeno, then cut each in half length-wise. Remove the seeds and membrane (leave some if you want spicy poppers).
In a small bowl, use a fork to mash together the cream cheese, sharp cheddar cheese, and crumbled bacon. Spread the cheese mixture into each jalapeno half. Wrap each with a half slice of bacon and secure with a toothpick that has been soaked in water.
Line a baking sheet with foil and place a wire rack over it. Spread the poppers out onto the rack. Bake about 25 minutes until the bacon is crisp. You may want to use the broiler near the end to crisp the bacon more.