Post by @savor.the.journey

Another Sunday, another soup ❤️ When I saw @itsmeghankay make this Jalapeño Popper Chicken Cheddar Bay Biscuit Soup I knew exactly what I was making this Sunday! Just don’t forget about your chicken like I did ☺️ Ingredients - 3 chicken breasts - 4 tbsp unsalted butter - 4 jalapeños, diced and seeded - ½ yellow onion, diced - 4 cloves garlic, minced - ¼ cup all-purpose flour - 4 cups chicken broth - Salt and pepper - Paprika - Onion powder - Garlic powder - Cayenne pepper - Crushed red pepper flakes - 8 oz shredded cheddar cheese - 8 oz cream cheese, softened - 1 cup half-and-half Cheddar Bay Biscuit Topping - 1 box Red Lobster Cheddar Bay Biscuit Mix - ½ cup shredded cheddar cheese - ¾ cup cold water Instructions - Season chicken breasts with salt, pepper, paprika, onion powder, garlic powder, cayenne pepper, and crushed red pepper flakes. - In a large oven-safe pot, cook chicken until fully cooked. Remove, shred, and set aside. - In the same pot, melt butter. Add diced jalapeños and onion. Sauté until softened, then add minced garlic and cook for another minute. - Stir in flour and cook for about 1 minute. - Slowly pour in chicken broth, stirring until smooth. Season with the same seasonings used for the chicken. - Add shredded chicken back into the pot and bring to a simmer. - Reduce heat to low. Stir in softened cream cheese until melted, then add half-and-half and shredded cheddar cheese. Stir until smooth and creamy. - In a separate bowl, combine Cheddar Bay Biscuit Mix, ½ cup shredded cheddar cheese, and ¾ cup cold water. Mix until combined. - Drop spoonfuls of biscuit dough evenly over the soup. - Bake uncovered at 425°F for 14–16 minutes, or until biscuits are golden brown and fully cooked. - Prepare the garlic butter topping using the seasoning packet included in the biscuit mix, following the package directions. Brush over the biscuits. - Top with sliced jalapeños. #soup #soupseason #fallrecipes #DinnerIdeas #cookwithme