Description
A rich and creamy spicy jalapeño popper soup loaded with crispy bacon, melted cheeses, and a kick of heat from fresh jalapeños. This comforting American-style soup combines smoky, cheesy flavors with a touch of spice, perfect for warming up any day.
Ingredients
Scale
Soup Base
- 6 slices of bacon, chopped
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4–5 fresh jalapeños, seeded and diced (leave some seeds for more heat, optional)
- 4 cups chicken broth
Cheese and Cream
- 1 (8 oz) block cream cheese, softened and cubed
- 1 ½ cups shredded sharp cheddar cheese
- 1 ½ cups shredded Monterey Jack cheese
- 1 cup heavy cream
Seasonings
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Toppings
- Extra cheese
- Chopped bacon
- Sliced jalapeños
- Green onions
- Sour cream
Instructions
- Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy. Use a slotted spoon to remove the bacon and set aside, leaving about 1 tablespoon of bacon fat in the pot to add flavor to the soup base.
- Sauté Vegetables: Add the butter to the pot with bacon fat, then sauté the diced onion and jalapeños until soft and fragrant, about 5–6 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Broth and Cream Cheese: Pour in the chicken broth and bring the mixture to a simmer. Add the cubed cream cheese and stir continuously until it is fully melted and incorporated into the broth, creating a creamy base.
- Melt the Cheeses: Reduce the heat to low and stir in the shredded sharp cheddar and Monterey Jack cheeses. Keep stirring until the cheeses are melted completely and the soup is smooth and creamy.
- Season and Simmer: Stir in the heavy cream, smoked paprika, ground cumin, salt, and black pepper. Allow the soup to gently simmer for another 10 minutes, stirring occasionally to meld the flavors and thicken the soup slightly.
- Finish with Bacon and Serve: Just before serving, stir the cooked bacon back into the soup or reserve some for garnish. Serve hot with optional toppings such as extra cheese, sliced jalapeños, green onions, or sour cream to enhance flavor.
Notes
- For a thicker soup, reduce the chicken broth slightly or blend part of the soup until smooth.
- If you prefer extra heat, keep more jalapeño seeds or add a dash of your favorite hot sauce.
- To save time, pre-cooked bacon can be used but adding it towards the end is essential to keep its crispiness.
- This soup pairs wonderfully with crusty bread or a simple green salad for a hearty meal.
