What you need:
- 1 lb. ground pork
- 1 large yellow onion, diced
- 3 to 4 fresh banana peppers (we have also used Hungarian Wax peppers and Anaheim peppers)
- 3 cloves minced garlic
- Salt and pepper
- 1 tsp. Italian seasoning
- 1/3 cup all purpose flour
- 4 cups chicken broth
- 1 cup milk
- 1 small jar pickled banana peppers, drained
- 8 oz. cream cheese, softened and cubed
- 1 cup shredded mozzarella cheese
- Italian breadcrumbs
Directions:
- In a large stockpot, cook and crumble pork over medium heat. Drain fat, leaving behind 2 tsp.
- Add onion, fresh peppers, garlic, salt, pepper, and Italian seasoning. Cook until veggies become tender, stirring often.
- Add flour and cook for about 1 minute.
- Stir in chicken broth, milk, and pickled banana peppers and bring to a boil.
- Then reduce heat and simmer until mixture thickens, stirring often.
- Stir in cream cheese until it melts. Season with salt and pepper, if needed.
- Ladle soup into ovenproof bowls and top with mozzarella cheese and Italian breadcrumbs.
- Broil until cheese melts and turns golden. Serve immediately.
Recipe adapted from Savory Moments
Posted on Fantastical Sharing of Recipes