Description
This Spicy Jalapeño Popper Soup is the perfect combination of creamy and spicy, loaded with cheddar, mozzarella, cream cheese, and a smoky kick from paprika and cayenne pepper. Crispy bacon on top adds a savory crunch, making this soup a true comfort food with a bit of heat. It’s great for chilly days or whenever you crave something bold and flavorful!
Ingredients
Scale
- 4 slices of bacon, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 2 jalapeños, seeded and diced
- 4 cups chicken broth
- 2 cups heavy cream
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 1/2 cup sliced green onions (optional, for garnish)
Instructions
- In a large pot, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and diced jalapeños, and cook for an additional 2 minutes.
- Pour in the chicken broth and bring to a simmer. Let it cook for 10 minutes.
- Reduce the heat to low. Add the heavy cream and cream cheese, stirring until the cream cheese is fully melted and the soup is smooth.
- Stir in the shredded cheddar and mozzarella cheese until melted and the soup is creamy.
- Season with smoked paprika, cayenne pepper, salt, and pepper to taste. Adjust seasoning as needed.
- Serve the soup hot, garnished with crispy bacon, chopped fresh cilantro, and sliced green onions if desired.
Notes
- For an extra kick, add more jalapeños or a dash of hot sauce.
- This soup pairs well with crusty bread or crackers for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently over low heat to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
