Description
This rich and creamy Jalapeño Popper Soup is inspired by the classic appetizer, transforming bold jalapeño flavor, melted cheese, and crispy bacon into a warm, comforting bowl of soup. It’s the perfect blend of heat, smokiness, and indulgent creaminess, made with sautéed jalapeños, onions, garlic, cream cheese, cheddar, and a splash of cream. Whether you’re serving it for a cozy family dinner or at a game-day party, this soup is a crowd-pleaser that’s both satisfying and simple to prepare. Customize the spice level to your liking, and top it off with bacon, sour cream, or shredded cheese for the full jalapeño popper experience.
Ingredients
- 1 lb cream cheese
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup jalapeños, chopped (fresh or pickled)
- 1/2 cup bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- In a pot, combine cream cheese and chicken broth. Heat until melted and smooth.
- Stir in cheddar cheese, jalapeños, and bacon. Cook until heated through.
Notes
-
Spice Level: Adjust the heat by removing or keeping the seeds in the jalapeños. For extra heat, add a dash of cayenne or hot sauce.
-
Make It Vegetarian: Skip the bacon and use vegetable broth.
-
Dairy-Free Option: Substitute with dairy-free cheese and use coconut milk or cashew cream instead of heavy cream.
-
Blending Tip: Use an immersion blender for a quick and easy smooth texture. For a chunkier soup, blend only half the mixture.
-
Freezing: If you plan to freeze, do so before adding cream or cheese. Add dairy when reheating for the best texture.
-
Serving Suggestions: Great with crusty bread, in a bread bowl, or topped with tortilla strips for extra crunch.
-
Storage: Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.