Jalapeño Popper Soup
A warm and creamy soup that combines the irresistible flavor of jalapeños, cream cheese, and cheddar cheese for a comforting bowl of deliciousness.
Ingrédients
Main Ingredients
- 4 pieces jalapeños, diced You can adjust the amount based on your heat preference.
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Use bone broth for richer flavor or vegetable broth for vegetarian options.
- 1 cup cream cheese Greek yogurt can be used as a lower-fat alternative.
- 1 cup shredded cheddar cheese Feel free to experiment with different cheeses like mozzarella or pepper jack.
- 1 teaspoon cumin
- to taste salt and pepper Adjust according to preferences.
- as needed fresh cilantro for garnish Can be replaced with parsley if desired.
Instructions
Preparation
- Gather your ingredients: chop the onions, mince the garlic, and dice the jalapeños.
Cooking
- In a large pot over medium heat, add a splash of olive oil and sauté the chopped onions until translucent, about 3–4 minutes.
- Add the minced garlic and diced jalapeños, continuing to sauté for another 2–3 minutes.
- Pour in the chicken or vegetable broth and allow the mixture to come to a simmer, about 5 minutes.
- Lower the heat and add the cream cheese, stirring continuously until it melts into a smooth consistency.
- Gradually add the shredded cheddar cheese, stirring until it's completely melted and well combined.
- Sprinkle in cumin and a generous amount of salt and pepper to taste; adjust the seasoning as needed.
- Let the soup simmer for about 5–10 minutes, stirring occasionally to prevent sticking.
Serving
- Ladle the soup into bowls and garnish with fresh cilantro.
- Enjoy your Jalapeño Popper Soup with tortilla chips on the side for added crunch!
Notes
Store leftovers in airtight containers in the fridge for up to 3 days. For freezing, place it in freezer-friendly containers for about 2-3 months. Reheat on medium to avoid curdling.