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To make jalapeño popper soup, gather these fresh and tasty items: - 4 fresh jalapeños, diced (remove seeds for less heat) - 1 tablespoon olive oil - 1 medium onion, chopped - 2 cloves garlic, minced - 2 cups chicken or vegetable broth - 1 cup cream cheese, softened - 1 cup sharp cheddar cheese, shredded - 1 cup milk - 1 teaspoon smoked paprika - 1/2 teaspoon cumin - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped (for garnish) - Crispy tortilla strips (for topping) Each ingredient plays a key role in the soup. The fresh jalapeños add heat, while cream cheese and cheddar give it a creamy texture. The broth brings everything together. Onion and garlic provide a solid base of flavor. Don’t forget the spices—they really enhance the taste. When you gather these ingredients, think about your preferences. Want it spicier? Keep some seeds from the jalapeños. Prefer it creamier? Add more cream cheese or cheddar. Enjoy the process of choosing your ingredients. This will make your soup even better! {{ingredient_image_1}} To make jalapeño popper soup, you start by cooking the base. This soup comes together in just a few steps. You will sauté, simmer, and blend to create a comforting dish. 1. Heat the olive oil in a large pot over medium heat. 2. Add the diced jalapeños, chopped onion, and minced garlic. Sauté until the onion is soft and clear, about 5-7 minutes. 3. Pour in the chicken or vegetable broth and bring it to a gentle simmer. 4. Lower the heat and add the softened cream cheese. Stir until it melts into the broth. 5. Gradually stir in shredded cheddar cheese until it combines smoothly. Then add the milk, smoked paprika, and cumin. Mix well. 6. Season with salt and pepper to match your taste. Let the soup simmer for 5 more minutes. 7. Use an immersion blender if you want a smooth texture. If you like it chunky, leave it as is. Serve the soup hot. Top with chopped cilantro and crispy tortilla strips. This adds a nice crunch and bright flavor. Enjoy each spoonful of this creamy and spicy delight! To change the heat, adjust the jalapeños. Remove all seeds and ribs for mild soup. Keep some seeds for medium heat. You can also use less jalapeño if you want it milder. For more heat, add a pinch of cayenne pepper. It gives a nice kick without changing the base flavor. For a creamy soup, use full-fat cream cheese. It melts better and gives richness. If you want it lighter, use lower-fat cream cheese. Blend the soup for a smooth texture. If you prefer chunks, leave it as is. Adding more milk can also help thin it out if needed. Try adding corn for sweetness and texture. Black beans can add protein and earthiness. For more depth, consider mixing in a splash of lime juice. Fresh herbs like parsley or scallions can brighten the flavor. Experimenting with these can turn a good soup into a great one. Pro Tips Adjust the Spice Level: If you prefer a milder soup, be sure to remove all the seeds and membranes from the jalapeños before dicing. Use Fresh Ingredients: Fresh jalapeños and high-quality cheese will enhance the flavor and creaminess of your soup. Blend for Smoothness: For a velvety texture, use an immersion blender to puree the soup after simmering. Garnish Creatively: Consider adding avocado slices or a dollop of sour cream along with the cilantro and tortilla strips for a delicious twist. {{image_2}} You can easily make a vegetarian version of this soup. Simply swap the chicken broth for vegetable broth. The rest of the recipe stays the same. This keeps all the flavor while making it meat-free. You can add extra veggies like corn or bell peppers for more texture. They add a nice crunch and flavor to the soup. To make this soup keto-friendly, change a few ingredients. Replace the milk with heavy cream. This keeps the rich taste without extra carbs. You can also use a lower-carb cheese like mozzarella. This keeps the soup creamy and delicious while fitting a keto diet. Always check labels for hidden sugars in your ingredients. For a dairy-free version, use coconut milk instead of cream and milk. Choose dairy-free cream cheese and cheese alternatives. This keeps the soup creamy without dairy. Some people like to add nutritional yeast for a cheesy flavor. This gives your soup a nice twist while keeping it dairy-free. To keep your jalapeno popper soup fresh, let it cool first. Pour it into an airtight container. This helps keep the flavors intact. Store it in the fridge for up to three days. Make sure to label the container with the date. This way, you will know when to use it. When you are ready to enjoy the soup again, take it out of the fridge. Pour it into a pot and heat over medium-low heat. Stir it often to prevent sticking. If it seems too thick, add a splash of milk or broth. Heat until it's hot but not boiling. This keeps the texture smooth and creamy. You can freeze jalapeno popper soup for later meals. First, let it cool completely. Then, pour it into a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label it with the date. It can stay in the freezer for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. You can pair Jalapeno Popper Soup with several tasty sides. I enjoy serving it with crispy tortilla chips. These chips add a nice crunch and balance the soup’s creaminess. A simple side salad also works well. Choose fresh greens with a light dressing to keep it light. You can even serve it with grilled cheese sandwiches. The gooey cheese complements the soup’s flavors perfectly. The spice level of Jalapeno Popper Soup can vary. Jalapeños have a medium heat. If you remove the seeds, the soup will be milder. If you enjoy heat, leave some seeds in. You can also add more jalapeños or even cayenne pepper for extra kick. Make it your own by adjusting the heat to your taste. Yes, you can make this soup ahead of time. It stores well in the fridge for up to three days. Just let it cool before placing it in an airtight container. When ready to serve, heat it on the stove over low heat. Stir it gently to keep it creamy. If it thickens too much, add a splash of milk to loosen it up. To store leftovers, let the soup cool completely. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you want to keep it longer, consider freezing it. Pour the cooled soup into freezer-safe containers. It can last in the freezer for up to three months. Just remember to label the containers with the date. Yes, you can freeze Jalapeno Popper Soup. It freezes well, but the texture may change slightly. Creamy soups often become grainy after thawing. To freeze, pour the cooled soup into freezer-safe containers. Leave some space at the top for expansion. Thaw it in the fridge overnight before reheating. Stir it well when reheating to help restore the texture. You now have all the tools to make delicious Jalapeno Popper Soup. We covered essential ingredients, step-by-step instructions, and helpful tips to customize your dish. Remember, you can adjust the heat and try variations to suit your taste. Don't forget to explore storage options for leftovers. This soup is tasty on its own or paired with your favorite sides. I hope you enjoy making and sharing this hearty meal with others. Happy cooking!

Jalapeño Popper Soup

A creamy and spicy soup inspired by jalapeño poppers, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 whole fresh jalapeños, diced (remove seeds for less heat)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 cup cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup milk
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cumin
  • to taste salt and pepper
  • 0.25 cup fresh cilantro, chopped (for garnish)
  • to taste crispy tortilla strips (for topping)

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced jalapeños, chopped onion, and minced garlic. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.
  • Pour in the chicken or vegetable broth and bring to a simmer.
  • Lower the heat and add the softened cream cheese, stirring until it's fully melted and incorporated into the broth.
  • Stir in the shredded cheddar cheese gradually until melted, then add the milk, smoked paprika, and cumin. Mix everything until well combined.
  • Season with salt and pepper according to your taste. Allow the soup to simmer for an additional 5 minutes to let the flavors meld together.
  • Use an immersion blender if you prefer a smoother soup, or leave chunky for added texture.
  • Serve hot, garnished with chopped cilantro and crispy tortilla strips on top for crunch.

Notes

Adjust the number of jalapeños based on your heat preference.
Keyword cheese, jalapeño, soup, spicy