Jalapeño Popper Soup
A creamy and spicy soup that combines flavors of jalapeños, cheese, and heavy cream, perfect for chilly evenings.
Ingredients
Soup Ingredients
- 4 pieces jalapeños, diced Use fresh jalapeños for best flavor.
- 1 piece onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Vegetable broth can be used for a vegetarian version.
- 1 cup cream cheese Can be substituted with sour cream or Greek yogurt.
- 1 cup shredded cheddar cheese Feel free to use other cheeses like pepper jack.
- 2 cups heavy cream Half-and-half can be used for a lower-calorie version.
- Salt and pepper to taste
Optional Toppings
- crispy turkey bacon
- green onions
- additional cheese
Instructions
Cooking the Soup
- In a large pot, heat some oil over medium heat. Sauté the diced jalapeños, chopped onion, and minced garlic until they soften.
- Pour in the chicken or vegetable broth and bring it to a boil.
- Reduce the heat to low, and stir in the cream cheese until it’s melted and well incorporated.
- Gradually add the heavy cream and shredded cheddar cheese, stirring until everything is melted and the soup is rich and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with crispy turkey bacon, chopped green onions, and additional cheese if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe bags and thaw overnight in the fridge before reheating. Reheat gently to preserve the creamy texture.
Per serving: 7g net carbs, 9g protein, 48g fat, 497 calories. Calculated from the ingredient list.