This easy slow cooker recipe for zesty Jalapeno Chicken Beer Cheese soup will warm you up on the coldest of days! It's a healthier version, made with ingredients that are lower in fat and calories than most traditional beer cheese soups.
1cupcarrotsmedium diced (I used 10 organic baby carrots)
1large yellow or white onionmedium diced
⅓cuppickled jalapenoschopped (more/less can be used to your taste preference)
¼teaspoonsalt (optional)
½teaspoonwhite or black pepper
12-16ouncescooked boneless skinless chicken breastcut into bite sized pieces
Green onion (scallions)sliced crosswise, for garnish
8ounceslow fat aged white cheddar cheeseshredded
Instructions
In a small bowl, add cold milk and flour or other thickening agent; Whisk to combine and pour contents into a 4 quart or larger slow cooker.
Add all additional ingredients, EXCEPT for the cooked chicken and scallions. Whisk to combine.
Turn on slow cooker and cook soup on low for 6-8 hours or high for 4 hours.
minutes before you're ready to serve, add the cooked chicken pieces. After 20 minutes, ladle into bowls and garnish with scallions. Serve with a loaf of sourdough or other hearty crusted bread. Would also be fantastic served in bread bowls!