Description
Jalapeño Popper Soup is a creamy, spicy, and comforting dish inspired by the flavors of the classic appetizer. It features smoky bacon, roasted jalapeños, cream cheese, and cheddar for a rich and cheesy soup with a satisfying kick.
Ingredients
- 6 slices bacon, chopped
- 1 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4–5 jalapeños, diced (remove seeds for less heat)
- 3 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp flour (optional, for thickening)
- 2 tbsp chopped green onions (for garnish)
Instructions
- In a large pot over medium heat, cook bacon until crispy. Remove and set aside, reserving 1 tbsp of bacon fat in the pot.
- Add butter to the pot, then sauté onion and jalapeños for 3–4 minutes until softened. Add garlic and cook another 30 seconds.
- Sprinkle flour over the mixture and stir for 1 minute to form a light roux (optional step for thicker soup).
- Slowly pour in chicken broth while stirring to avoid lumps. Bring to a simmer.
- Stir in cream cheese until melted and smooth, then add heavy cream, cheddar cheese, paprika, salt, and pepper.
- Simmer for 10–12 minutes, stirring occasionally, until thick and creamy. Adjust seasoning as needed.
- Stir in cooked bacon (reserve some for garnish).
- Ladle into bowls and top with extra cheddar, green onions, and remaining bacon bits.
Notes
- For a smokier flavor, roast the jalapeños before dicing.
- Use low-fat cream cheese and milk instead of heavy cream for a lighter version.
- Blend the soup partially with an immersion blender for a smoother texture.
- Serve with crusty bread, tortilla chips, or a side salad for a full meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American