Description
Inspired by the popular appetizer, this creamy soup delivers the smoky, spicy flavor of jalapeno poppers in every spoonful. Velvety cream cheese and a kick of heat from fresh jalapenos make this soup a comforting, bold choice.
Ingredients
For the Jalapeno Popper Soup:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 fresh jalapenos, seeds removed and diced (more for extra heat if desired)
- 3 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 cup cream cheese, softened
- 1 ½ cups shredded cheddar cheese
- 1 ½ cups heavy cream
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and pepper, to taste
- Optional: 1 cup cooked chicken (shredded or diced) for extra protein
- Optional: Crumbled bacon for garnish
- Optional: Fresh cilantro or green onions for garnish
- Optional: Tortilla chips for serving
Instructions
Start by heating the butter in a large pot over medium heat. Once the butter is melted, add the diced onion and sauté for 3-4 minutes, until the onion becomes translucent and soft. Next, add the minced garlic and diced jalapenos to the pot and cook for another 2-3 minutes, stirring occasionally. You’ll start to smell the wonderful aroma of the garlic and jalapenos as they cook. The jalapenos should become slightly tender.
If you prefer a milder soup, you can remove the seeds from the jalapenos to cut down on the heat. However, if you like it spicy, you can leave some seeds in or add extra jalapenos.
Once the vegetables are softened, add the chicken broth (or vegetable broth) to the pot. Stir in the smoked paprika and cumin, then season with salt and pepper to taste. Bring the mixture to a simmer over medium-high heat. Allow the broth to cook for 5-7 minutes, letting the flavors meld together. This step will help the broth absorb the flavors of the onion, garlic, and jalapenos.
Once the broth is simmering, reduce the heat to low and add the cream cheese to the pot. Stir continuously until the cream cheese is fully melted and incorporated into the broth. This will create the creamy base of the soup.
Next, add the shredded cheddar cheese, stirring until it melts completely into the soup, creating a smooth and cheesy texture. The cheese should dissolve into the broth, thickening the soup and making it rich and indulgent.
Once the cheeses are fully melted, pour in the heavy cream, stirring well to combine. The cream will make the soup even more luxurious and smooth. Let the soup simmer on low heat for another 5-7 minutes, allowing the flavors to blend together and the soup to thicken slightly. Stir occasionally to ensure the soup doesn’t stick to the bottom of the pot.
For a smoother consistency, you can blend the soup using an immersion blender or by transferring it in batches to a regular blender. Blending the soup will create a velvety texture, but if you prefer a chunkier soup, you can skip this step and leave it as is.
If you use an immersion blender, be sure to blend until the soup reaches your desired smoothness. You can also choose to blend only half of the soup to retain some texture from the jalapenos and onions.
If you’d like to make the soup heartier, you can add cooked chicken. Shredded or diced chicken works best, and it can be easily added once the soup is blended and thickened. Stir the chicken into the soup and let it heat through for 3-4 minutes.
Once the soup is fully cooked, ladle it into bowls and garnish with your desired toppings. Crumbled bacon adds a savory crunch, while fresh cilantro or green onions provide a bright, herbal contrast to the richness of the soup. You can also serve the soup with tortilla chips on the side for added texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 25-30g
- Carbohydrates: 15-20g
- Protein: 10-12g