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–+ servings
Jennifer Johnson

Creamy Jalapeño Popper Soup: A Comforting Delight!

Creamy Jalapeño Popper Soup is a comforting and flavorful dish that combines the rich taste of cream cheese, cheddar cheese, and jalapeños for a delightful experience.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 8-ounce package cream cheese, softened
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup diced jalapeños fresh or pickled, adjust to taste
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh cilantro optional, for garnish
  • 1/4 cup crumbled bacon optional, for garnish

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  2. Pour in the chicken broth and bring to a simmer.
  3. Add the softened cream cheese to the pot, stirring until fully melted and combined.
  4. Stir in the heavy cream, shredded cheddar cheese, diced jalapeños, smoked paprika, and cumin. Mix well and let the soup simmer for about 10 minutes, stirring occasionally.
  5. Season with salt and pepper to taste. If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency.
  6. Serve hot, garnished with chopped cilantro and crumbled bacon if desired.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 6gProtein: 10gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 10gCholesterol: 80mgSodium: 600mgFiber: 1gSugar: 2g

Notes

  • For a spicier kick, leave the seeds in the jalapeños or add a dash of hot sauce.
  • To make this soup vegetarian, substitute vegetable broth for chicken broth and omit the bacon.

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