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Heavenly Jalapeno Popper Soup: 1 step to bliss

Jalapeno Popper Soup

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A creamy, spicy, and comforting Jalapeno Popper Soup that captures all the flavors of the popular appetizer. This easy recipe is perfect for a quick weeknight meal or a crowd-pleaser for gatherings.

Ingredients

Scale
  • 4 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (8 oz) package cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 cup diced jalapenos (fresh or canned, drained)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 cup heavy cream
  • Chopped green onions for garnish
  • Additional bacon bits for garnish

Instructions

  1. In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon and set aside, leaving drippings in the pot.
  2. Add diced onion to the pot and sauté until translucent, about 5 minutes.
  3. Stir in minced garlic and cook for an additional minute until fragrant.
  4. Pour in chicken broth and bring to a simmer.
  5. Reduce heat to low and add softened cream cheese, stirring until fully melted and combined.
  6. Stir in shredded cheddar and pepper jack cheese until melted and smooth.
  7. Add diced jalapenos, salt, black pepper, and smoked paprika. Mix well.
  8. Pour in heavy cream and stir until well incorporated. Heat through but do not boil.
  9. Taste and adjust seasoning if necessary.
  10. Serve hot, garnished with crispy bacon bits and chopped green onions.

Notes

  • For a spicier kick, add more jalapenos or a dash of hot sauce.
  • You can substitute heavy cream with half-and-half for a lighter version.
  • This soup can be made vegetarian by omitting bacon and using vegetable broth.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Jalapeno Popper Soup can be frozen for up to 2 months.

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