This Jalapeno Popper Soup is a creamy delight packed with cheesy goodness and a spicy kick from jalapenos. It’s perfect for warming up on a chilly day!
I love how simple it is to make—just blend, stir, and serve! Plus, top it with crunchy bacon and cheese for a fun twist. Who doesn’t love a soup that tastes like a snack? 😋
Key Ingredients & Substitutions
Bacon: Bacon adds a crispy, smoky flavor. If you want a healthier twist, turkey bacon or even pancetta can be a great substitute. Just remember that turkey bacon might not get as crispy!
Jalapenos: Adjust the spiciness with jalapenos to your taste. For less heat, use poblanos or bell peppers instead. Alternatively, keep the seeds for extra spice if you dare!
Cream Cheese: This is key for a rich and creamy texture. If you’re looking for a lighter option, replacement with Neufchâtel cheese works well. Vegan cream cheese can also replace it for a dairy-free version.
Cheese: The combo of cheddar and Monterey Jack gives a wonderful flavor. You can substitute with gouda or colby jack for something different. If you need a dairy-free option, try vegan cheese alternatives.
Chicken Broth: For a vegetarian version, vegetable broth can be used instead without losing flavor. Homemade broth can really elevate the taste!
How Do You Make Sure Your Soup is Creamy and Smooth?
To achieve that creamy, velvety texture, attention to detail is key. Here are a few tips:
- After cooking the onions and jalapenos, make sure to thoroughly combine the flour to avoid clumps in your soup.
- When adding the cream cheese, ensure it’s softened; this helps it melt smoothly. Break it into pieces as you add it for easier incorporation.
- Stir continuously as you add your cheese and broth. This ensures everything blends together seamlessly.
- Always heat on low after adding the cream cheese and milk to prevent curdling. Never let it boil.
Follow these tips, and you’ll have a rich, creamy Jalapeno Popper Soup that’s sure to impress!
How to Make Jalapeno Popper Soup
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, chopped
- 1 small onion, diced
- 3 cloves garlic, minced
- 3-4 jalapenos, seeded and chopped (adjust for spice level)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 (8 oz) packages cream cheese, softened
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 cup shredded Monterey Jack cheese
- 1 cup whole milk or half-and-half
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
- Jalapeno slices, for garnish
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and 30 minutes of cooking time, bringing a total of around 45 minutes from start to finish. It’s a quick meal that comes together nicely, making it perfect for a cozy dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, place the chopped bacon over medium heat. Cook it until crispy, which should take about 5-7 minutes. Once done, remove the bacon with a slotted spoon and set it aside on a plate. Keep the bacon drippings in the pot—they add great flavor!
2. Sauté the Vegetables:
Add the diced onion and chopped jalapenos to the pot with the bacon drippings. Sauté them for 4-5 minutes until they start to soften. Then, add the minced garlic and cook for an additional 30 seconds until fragrant—don’t let it burn!
3. Create the Base:
Next, sprinkle the flour over the sautéed vegetables. Stir well to combine and cook for 1-2 minutes. This helps remove the raw flavor of the flour and prepares it for the broth.
4. Add the Broth:
Slowly whisk in the chicken broth, ensuring to remove any lumps. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it thickens slightly. This is the base of your soup!
5. Incorporate the Cream Cheese:
Reduce the heat to low, then add the softened cream cheese to the pot. Stir until it fully melts and becomes smooth, creating a creamy mixture.
6. Stir in the Cheeses:
Add the shredded cheddar and Monterey Jack cheeses to the pot. Stir until everything is melted and creamy, making your soup extra cheesy!
7. Finish with Milk:
Pour in the milk or half-and-half and stir to mix everything together. Heat the soup through but avoid boiling. Season it with salt and freshly ground black pepper to taste. Adjust any spices if you like it extra spicy!
8. Serve and Garnish:
Your Jalapeno Popper Soup is ready to serve! Dish it out hot and garnish with crispy bacon pieces, extra cheese, sliced jalapenos, and chopped cilantro or parsley if you wish!
9. Enjoy with Sides:
For a complete meal, consider serving your soup with crusty toasted bread or some crunchy crackers on the side. Enjoy every creamy, spicy spoonful!
Happy cooking and enjoy your homemade Jalapeno Popper Soup! 🥣🌶️
Can I Adjust the Spice Level?
Absolutely! You can easily manage the spice level by adjusting the number of jalapenos or by leaving the seeds intact. For a milder flavor, consider substituting jalapenos with sweeter peppers like bell peppers or using roasted red peppers.
Can I Make This Soup Ahead of Time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. To reheat, warm it gently on the stove and add a splash of milk if it thickens too much. Avoid boiling to maintain the creamy texture.
Can I Freeze Leftovers?
While you can freeze the soup, be aware that the texture may change slightly once thawed. To freeze, let it cool completely, then transfer to an airtight container. It’s best consumed within 2-3 months. Thaw in the refrigerator overnight before reheating.
What Can I Use Instead of Cream Cheese?
If you want a lighter option, you can use Neufchâtel cheese or Greek yogurt for a tangy twist. For a dairy-free version, look for creamy vegan cheese alternatives, which can provide a similar texture without the dairy.
