chipotle bacon white bean soup with jalapeño cheddar crumble
Do y’all remember the book Chicken Soup for the Soul?
Oh, it’s a book series? Gotchaaaaaa.
Wait. How many books are in the series? Over 250 you say?!! Stop it. That’s a lot of soup. Hold on, it’s not actually about soup? You don’t say. Why call it Chicken Soup for the Soul? Every time I read the title I get instantly hungry.
Actually, chicken soup sounds good right about now. No, I’m thinking tomato basil with grilled cheese. Still not right. Oh, I know what I want, Chipotle Bacon White Bean Soup with Jalapeño Cheddar Crumble. YAHTZEE! Because you can’t go wrong with bacon or jalapeno cheddar. Am I right?
But let me fill you in on a secret. You won’t find this tip in one of those chicken soup books. I sprinkled breadcrumbs on top of the bacon. GASP! But not just any breadcrumbs, Progresso Plain Breadcrumbs. I mixed it with some of my favorite spices – cumin, paprika, chipotle powder, coriander, and garlic powder. I’m telling you it creates this extra crispy crust on top of the bacon….have mercy.
The best part about this soup, it comes together quickly. Soup need not to be complicated. All you need is a nice base, a few extra spices, and BOOM. A delicious hearty soup in 30 minutes. Just don’t forget the jalapeño cheddar crumble.
It’s the true Chicken Soup for the Soul.
***This post was sponsored by Progresso. As always, all opinions expressed are 100% my own.***
Chipotle Bacon White Bean Soup with Jalapeño Cheddar Crumble
for the soup:
1/4 cup Progresso Plain Breadcrumbs
1 teaspoon chipotle powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon coriander
1/2 teaspoon paprika
8 slices bacon
3 tablespoons olive oil
1 yellow onion, diced
2 garlic cloves, diced
1 chipotle adobo pepper, diced
2 15 ounce can white beans, drained, rinsed
6 cups chicken stock
salt and pepper to taste
for the crumble:
2 1/2 tablespoon cheddar cheese, grated finely
1 tablespoon all-purpose flour
1/4 cup Progresso Plain breadcrumbs
1/4 cup oats
1 teaspoon jalapeno, diced
3 tablespoons cold unsalted butter, cubed
for the soup:
Preheat oven to 400 degrees. In a small bowl, combine breadcrumbs, chipotle powder, cumin, garlic powder, coriander, and paprika. Line a baking sheet with foil and spray with non-stick cooking spray. Place bacon strips on the baking sheet. Sprinkle breadcrumb mixture on top of bacon. Bake for about 15 minutes or until crispy. Remove from oven and set aside to cool. Once cooled, give the bacon a rough chop.
In a large Dutch oven preheated to medium-high heat add olive oil, onion, garlic, salt and pepper. Saute until the onions have softened about four minutes. Next, add chipotle, beans, and chicken stock. Bring to a boil and then simmer for about 15 to 20 minutes. Once cooked, using an immersion blender, blend the soup carefully. Stir in the crumbled bacon. Taste the soup and add more salt and pepper if desired. Ladle soup into bowls and top with jalapeno cheddar crumble.
for the crumble:
Preheat oven to 400 degrees. Place all of the ingredients in a food processor. Pulse to combine until pea sized crumble forms. Spray a baking sheet with non-stick cooking spray. Place the crumble on the baking sheet and spread an even layer. Bake for about 7 to 10 minutes or until golden brown. Remove from oven and cool slightly.