Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Jalapeno Popper Soup Ideas: Delicious Recipes to Spice Up Your Dinner


  • Author: homesmad
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x

Description

This creamy Jalapeño Popper Soup features a delicious blend of bacon, cream cheese, and cheddar cheese, enhanced by the spicy kick of jalapeños. It’s a comforting and satisfying dish, perfect for cozy nights, and can be easily made ahead of time for even better flavor. Enjoy it with crusty bread or tortilla chips for a delightful meal.


Ingredients

Scale
  • 4 slices of bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 jalapeños, seeded and diced
  • 1 medium potato, peeled and diced
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup milk
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Fresh cilantro or green onions for garnish

Instructions

  1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel to drain, leaving the grease in the pot.
  2. Add the diced onion to the pot and sauté for 3-4 minutes until translucent, stirring occasionally.
  3. Stir in the minced garlic and diced jalapeños, sautéing for another 2-3 minutes until fragrant.
  4. Add the diced potato and stir to combine, cooking for an additional 2 minutes.
  5. Pour in the chicken broth and bring to a boil. Reduce heat to a simmer, cover, and let simmer for 15-20 minutes until the potatoes are tender.
  6. Use an immersion blender to puree the soup until smooth. If using a regular blender, carefully transfer the soup in batches and blend.
  7. Return the soup to the pot (if using a regular blender) and stir in the softened cream cheese until fully incorporated.
  8. Add the shredded cheddar cheese and milk, stirring until the cheese melts and the soup is smooth. Adjust thickness with more milk if desired.
  9. Season with smoked paprika, cumin, salt, and pepper. Taste and adjust seasoning as needed. For more heat, add more jalapeños or hot sauce.
  10. Let the soup simmer for an additional 5 minutes, stirring occasionally.
  11. Ladle the soup into bowls and top with the reserved crispy bacon. Garnish with extra cheddar cheese, fresh cilantro, or sliced green onions.
  12. Serve with crusty bread or tortilla chips, and consider adding a dollop of sour cream or a drizzle of lime juice for extra flavor.

Notes

  • This soup can be made ahead of time and tastes even better the next day as the flavors meld.
  • For a vegetarian version, omit the bacon and use vegetable broth.
  • Adjust the number of jalapeños based on your heat preference.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes