Jalapeño Popper Soup: A Spicy and Creamy Delight

When the weather turns cooler, there’s nothing quite like a warm bowl of soup to lift your spirits. One of my all-time favorites is Jalapeño Popper Soup. This creamy, spicy dish takes all the flavors of the classic appetizer and transforms them into a hearty meal. The first time I made it, my friends were over for game night. As soon as the soup hit the table, their faces lit up. It was a hit, but I learned a valuable lesson about spice always taste before serving, especially when peppers are involved!

What Makes This So Good:

• Creamy Texture: The combination of cream cheese and heavy cream makes this soup delightfully rich.
• Spice Level: You can easily adjust the heat depending on your preference!
• Quick and Easy: You can whip this up in under 30 minutes.

Ingredients:

• 2 tablespoons (28g) butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4-5 fresh jalapeños, diced (seeds removed for less heat)
• 4 cups (960ml) chicken or vegetable broth
• 2 cups (480g) cream cheese, softened
• 1 cup (100g) shredded cheddar cheese
• 1 cup (240ml) heavy cream
• Salt and pepper to taste
• Chopped green onions and bacon for garnish (optional)

Smart Swaps:

• Cream Cheese: You can use low-fat cream cheese for a lighter option.
• Heavy Cream: Substitute with half-and-half for fewer calories.
• Cheese: Opt for lactose-free cheese if you’re sensitive to dairy.

Sourcing Tips:

When selecting jalapeños, look for firm peppers that are smooth and vibrant in color. Freshness makes a huge difference in flavor. For the cheeses, I recommend using high-quality brands for the best meltability and taste.

Directions:

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and garlic; sauté until the onion is translucent, about 5 minutes.
3. Add the diced jalapeños and continue to cook for another 3-4 minutes until they soften.
4. Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
5. Stir in the cream cheese and heavy cream, mixing until smooth and creamy.
6. Add the shredded cheddar cheese, stirring until it melts and is fully incorporated.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped green onions and crispy bacon if desired.

Pro Tips:

• Make-Ahead: You can prep the base a day or two in advance and just heat it up when you’re ready.
• Transport: Use a thermos if you’re taking the soup on the go—perfect for lunches!
• Re-Crisping: If you have leftovers, reheat on the stove over low heat, stirring occasionally to prevent sticking.

Variations:

1. Smoky Flavor: Add some smoked paprika to the broth for a delightful twist.
2. Vegetarian: Skip the bacon, and use vegetable broth along with additional veggies like corn for added texture.
3. Spicy lovers: Keep the seeds in the jalapeños or toss in some chopped serrano peppers for an extra kick.

Serving Ideas:

This soup pairs wonderfully with crispy tortilla chips or a slice of warm cornbread. I often serve it with a salad for a complete meal.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove until heated through. You might need to add a splash more broth or cream to restore its original consistency.

FAQs:

• Can I freeze Jalapeño Popper Soup?
  Yes, but the texture may change after thawing. It’s best enjoyed fresh.
• Is there a way to make this soup dairy-free?
  You can use cashew cream and dairy-free cheese substitutes for a dairy-free version.
• How can I lower the heat level?
  Removing the seeds and using just a couple of jalapeños will keep it mild, or you can substitute with bell peppers for no heat at all.

Let me know if you give this Jalapeño Popper Soup a try! It’s sure to add a spicy twist to your meal rotation.

Jalapeño Popper Soup

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A creamy and spicy soup that captures the flavors of jalapeño poppers, perfect for warming up on chilly days.

• Total Time: 30 minutes
• Yield: 6 servings

Ingredients

Scale 1x2x3x

• 2 tablespoons (28g) butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4–5 fresh jalapeños, diced (seeds removed for less heat)
• 4 cups (960ml) chicken or vegetable broth
• 2 cups (480g) cream cheese, softened
• 1 cup (100g) shredded cheddar cheese
• 1 cup (240ml) heavy cream
• Salt and pepper to taste
• Chopped green onions and bacon for garnish (optional)

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Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and garlic; sauté until the onion is translucent, about 5 minutes.
3. Add the diced jalapeños and continue to cook for another 3-4 minutes until they soften.
4. Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
5. Stir in the cream cheese and heavy cream, mixing until smooth and creamy.
6. Add the shredded cheddar cheese, stirring until it melts and is fully incorporated.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped green onions and crispy bacon if desired.

Notes

For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Mexican
• Diet: Vegetarian