Jalapeño Popper Soup
This creamy, cheesy soup transforms the classic jalapeño poppers into a comforting meal, perfect for chilly nights or game day gatherings.
Ingredients
For the Soup
- 6 slices beef bacon (or turkey bacon), cooked and crumbled
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 6 jalapeños, seeded and diced (leave a few seeds for extra spice)
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp green onions or fresh cilantro, chopped (for garnish)
Instructions
Cooking the Soup
- In a large pot, cook bacon until crispy. Remove, crumble, and set aside, leaving 1 tbsp drippings in the pot.
- Add olive oil, onion, garlic, and jalapeños. Sauté for 5 minutes until softened and fragrant.
- Stir in chicken broth, smoked paprika, cumin, salt, and pepper. Simmer for 10 minutes.
- Reduce heat to low. Whisk in cream cheese until melted and smooth.
- Add heavy cream and shredded cheddar. Stir until soup is creamy and fully blended.
- Return bacon to the pot, reserving some for garnish. Simmer 5 minutes.
- Ladle into bowls, garnish with jalapeño slices, bacon, and green onions, then serve hot.
Notes
Adjust the heat level by using fewer jalapeños or swapping them for poblanos for a milder flavor. For a smoother texture, blend part of the soup with an immersion blender. This soup can be made keto-friendly by skipping flour thickeners and serving with pork rind "croutons." Add cayenne or red pepper flakes for extra heat if desired.