Indulge in the perfect balance of spice and creaminess with this homemade jalapeno popper soup. Made with fresh jalapenos, cream cheese, and bacon, this hearty soup is perfect for chilly days or cozy gatherings. With just the right amount of heat and a smooth texture, it will leave you wanting more. Ready in just 40 minutes, this soup is a crowd-pleaser that brings the flavors of everyone's favorite appetizer into a satisfying bowl of comfort.
Ingredients
- 6 slices bacon, chopped
- 1 cup onion, diced
- 3 cloves garlic, minced
- 4 jalapeno peppers, seeds and ribs removed, finely chopped
- 4 cups chicken broth
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Chopped fresh jalapeno, cooked bacon, and shredded cheese for garnish
Directions
- In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the drippings in the pot.
- Add the diced onion to the pot and cook until translucent, about 5 minutes. Stir in the minced garlic and chopped jalapenos, cook for another 2 minutes.
- Pour in the chicken broth and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
- In a separate bowl, mix together the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, and whole milk until well combined.
- Slowly whisk the cream cheese mixture into the pot of soup, stirring until the cheeses are melted and the soup is creamy.
- Season the soup with salt, black pepper, paprika, cayenne pepper, dried oregano, and dried thyme. Adjust the seasoning according to your taste preference.
- Simmer the soup for an additional 10 minutes to let the flavors meld together.
- Serve the soup hot, garnished with chopped fresh jalapeno, cooked bacon, and shredded cheese.
