Jalapeno Popper Soup Heaven
This Jalapeno Popper Soup recipe transforms the classic appetizer into a creamy, cheesy, and spicy soup that's perfect for any occasion. It combines the savory depth of bacon with the signature flavors of jalapenos and cream cheese for a comforting and customizable meal that's sure to become a family favorite.
Equipment
- Large pot or Dutch oven
- Slotted spoon
- Paper towels
- Cutting board
- Knife
- Measuring cups and spoons
- Whisk
- Ladle
- Bowls
Ingredients
- 6 slices bacon, diced
- 1 medium onion, diced
- 2-3 jalapenos, seeded and minced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 8 ounces cream cheese, softened and cubed
- 1 cup milk or half-and-half
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- Salt to taste
- Black pepper to taste
- Optional toppings: chopped green onions
- Optional toppings: crispy bacon bits
- Optional toppings: extra shredded cheese
- Optional toppings: sour cream
Instructions
- In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 1-2 tablespoons of bacon grease in the pot.
- Add the diced onion and jalapenos to the pot with the reserved bacon grease. Cook until the onion is softened and translucent, about 5-7 minutes.
- Add the minced garlic, garlic powder, onion powder, and paprika to the pot. Cook for another minute until fragrant.
- Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot.
- Cut the cream cheese into cubes and add it to the pot. Stir until the cream cheese is melted and the soup is smooth and creamy.
- Add the milk or half-and-half to the pot and stir to combine.
- Gradually add the shredded cheddar and Monterey Jack cheese to the pot, stirring until melted and smooth.
- Crumble the cooked bacon and add it to the soup. Stir to combine. Reserve some for topping.
- Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and garnish with your favorite toppings, such as chopped green onions, crispy bacon bits, extra shredded cheese, and a dollop of sour cream.
Notes
For a vegetarian version, omit the bacon and substitute with vegetable broth. To control the heat, start with a small amount of jalapenos and add more to taste. Shred your own cheese for better melting. Do not boil the soup after adding dairy to prevent curdling. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat, stirring occasionally. You can prepare the soup 2-3 days in advance and store in the refrigerator. You may need to add a splash of milk or broth to thin it out when reheating.