Description
Spice up your weeknight dinner with this easy Chipotle Bacon White Bean Soup with Jalapeño Cheddar Crumble. Easy to make and ready in 30 minutes!
Ingredients
- FOR THE SOUP:
- ¼ cups Progresso Plain Breadcrumbs
- 1 teaspoon Chipotle Powder
- ½ teaspoons Cumin
- ½ teaspoons Garlic Powder
- ½ teaspoons Coriander
- ½ teaspoons Paprika
- 8 slices Bacon
- 3 Tablespoons Olive Oil
- 1 whole Yellow Onion, Diced
- 2 cloves Garlic, Diced
- 1 whole Chipotle Adobo Pepper, Diced
- 2 cans (15 Oz. Size) White Beans, Drained & Rinsed
- 6 cups Chicken Stock
- Salt And Pepper, to taste
- FOR THE CRUMBLE:
- 2-½ Tablespoons Cheddar Cheese, Grated Finely
- 1 Tablespoon All-purpose Flour
- ¼ cups Progresso Plain Breadcrumbs
- ¼ cups Oats
- 1 teaspoon Jalapeño, Diced
- 3 Tablespoons Cold Unsalted Butter, Cubed
Preparation
For the soup:
Preheat oven to 400ºF. In a small bowl, combine breadcrumbs, chipotle powder, cumin, garlic powder, coriander, and paprika. Line a baking sheet with foil and spray with nonstick 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 onions have softened, about 4 minutes. Next, add chipotle, beans, and chicken stock. Bring to a boil and then simmer for about 15–20 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 400ºF. Place all of the ingredients in a food processor. Pulse to combine until pea-sized crumble forms. Spray a baking sheet with nonstick cooking spray. Place the crumble on the baking sheet and spread an even layer. Bake for about 7–10 minutes or until golden brown. Remove from oven and cool slightly.
