Creamy Jalapeño Popper Soup
Creamy Jalapeño Popper Soup takes the bold, cheesy flavors of classic jalapeño poppers and turns them into a rich, comforting soup. With crispy bacon, melted cheddar, and a smooth, spicy broth, this dish is perfect for anyone who loves a little heat.
Equipment
- Large pot For cooking the soup
- whisk For melting the cream cheese smoothly
Ingredients
- 6 slices bacon cooked and crumbled
- 1 small onion diced
- 3 jalapeños seeded and diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 1.5 cups cheddar cheese shredded
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Heat a large pot over medium heat. Cook the bacon until crispy, then remove and drain on paper towels. Leave about 1 tablespoon of bacon grease in the pot.
- Add diced onion and jalapeños to the pot. Cook for 5 minutes until softened. Stir in minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook for 10 minutes to blend the flavors.
- Lower the heat and whisk in the cream cheese until fully melted and smooth.
- Slowly stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted.
- Season with salt and black pepper. Serve hot, garnished with crispy bacon, extra cheese, or sliced jalapeños.
Notes
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Leftovers store well in the fridge for up to 3 days.
- Serve with toasted bread or tortilla chips for added crunch.
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