Popper Chicken Soup

Place the bacon into a large pot and cook over medium high heat while stirring often, for 4 minutes or until bacon is cooked to your liking. Remove bacon from the pot while leaving the drippings. Set the bacon aside.

Add the onions, garlic and jalapeno to the pot and sauté for 5 minutes, or until the onion is translucent.

Add the diced chicken to the pot and saute for 5 minutes, or until the chicken is cooked through and no longer pink inside. Add the cream cheese and use a whisk to soften and melt in the pan. Slowly stir in the broth and bring to a simmer for 5 minutes.

Divide the soup among four bowls and garnish with bacon and fresh cilantro leaves if desired.

Store extras in airtight containers in the fridge for up to 4 days or in the freezer for up to a month.