Spicy Jalapeño Popper Soup

Spicy Jalapeño Popper Soup Recipe

Ingredients:

• 6 slices of bacon, chopped
• 1 tbsp butter
• 1 small onion, finely chopped
• 3-4 large jalapeños, seeded and finely chopped (leave some seeds for more heat)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups (960ml) chicken broth
• 1 cup (240ml) heavy cream
• 4 oz (115g) cream cheese, softened and cubed
• 1 ½ cups (170g) shredded sharp cheddar cheese
• 1 cup (120g) shredded Monterey Jack cheese
• 1 tsp smoked paprika
• 1/2 tsp cumin (optional)
• 1/4 tsp cayenne pepper (optional, for extra heat)
• Salt and black pepper, to taste
• 2 cups (480ml) milk (whole or 2%)
• 2 tbsp chopped fresh cilantro (optional, for garnish)
• Sliced jalapeños, cooked bacon bits, and additional shredded cheese (for garnish)

Instructions:

1. Cook the Bacon:
   • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
2. Sauté the Vegetables:
   • Add 1 tablespoon of butter to the pot with the bacon fat.
   • Add the chopped onion and jalapeños to the pot and sauté over medium heat until softened, about 5-7 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Make the Roux:
   • Sprinkle the flour over the sautéed vegetables and stir well to combine, cooking for 1-2 minutes to eliminate the raw flour taste.
4. Add the Broth:
   • Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing it to thicken slightly.
5. Incorporate the Cream and Cheese:
   • Reduce the heat to low and stir in the heavy cream.
   • Gradually add the cream cheese cubes, stirring until completely melted and smooth.
   • Add the shredded cheddar and Monterey Jack cheese, one handful at a time, stirring constantly until melted and well incorporated.
6. Season the Soup:
   • Stir in the smoked paprika, cumin (if using), cayenne pepper (if using), and salt and black pepper to taste.
   • Add the milk and stir until fully combined. Continue to cook over low heat, stirring occasionally, until the soup is heated through and reaches the desired consistency, about 10 minutes. Be careful not to let the soup boil.
7. Serve:
   • Ladle the soup into bowls and garnish with crispy bacon bits, additional shredded cheese, sliced jalapeños, and chopped fresh cilantro if desired.

Tips:

• Adjust the heat level by using more or fewer jalapeños and adding or reducing the cayenne pepper.
• For a smoother texture, use an immersion blender to partially blend the soup before adding the cheese.
• If the soup is too thick, add more chicken broth or milk to reach your desired consistency.
• Serve with crusty bread, tortilla chips, or even a dollop of sour cream to balance the heat.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutritional Information (per serving, about 6 servings):

• Calories: ~350 kcal
• Protein: ~15g
• Fat: ~30g
• Carbohydrates: ~7g
• Fiber: ~1g
• Sugar: ~4g

This Spicy Jalapeño Popper Soup is creamy, cheesy, and full of spicy flavors with the perfect kick from the jalapeños. It’s ideal for cold days or whenever you’re craving something indulgent and comforting!