Description
This Jalapeño Popper Soup combines all the delicious flavors of jalapeño poppers – spicy jalapeños, creamy cream cheese, crispy bacon, and cheddar cheese – in a warm and comforting soup.
Ingredients
Scale
- 8 ounces bacon, diced
- 4–6 jalapeño peppers, seeded, membranes removed, and chopped (see notes for heat level)
- 1/2 cup chopped red or green bell pepper (or a mix)
- 1/2 cup chopped white onion
- 3 large cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into cubes
- 1 cup half-and-half
- 2 cups shredded cooked chicken
Optional Toppings:
- Shredded cheddar cheese
- Chopped green onions (scallions)
- Sliced jalapeño peppers
- Crumbled cooked bacon
Instructions
- Cook Bacon: In a large Dutch oven or stockpot over medium heat, cook the diced bacon, stirring frequently, until crispy (about 10 minutes).
- Remove Bacon: Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Reserve 2 tablespoons of the bacon grease in the pot. Discard the remaining grease.
- Sauté Vegetables: Add the chopped jalapeño peppers, bell pepper, and onion to the pot with the reserved bacon grease. Sauté over medium heat for 5-6 minutes, or until the vegetables are softened.
- Add Garlic and Flour: Add the minced garlic, flour, paprika, cumin, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
- Add Broth and Simmer: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a boil over medium-high heat.
- Add Cream Cheese: Once boiling, reduce the heat to medium-low. Add the cubed cream cheese to the pot. Stir vigorously until the cream cheese is completely melted and incorporated into the soup.
- Add Half-and-Half and Chicken: Stir in the half-and-half and the shredded cooked chicken. Cook for about 10 minutes, or until the soup is heated through. Do not boil.
- Serve: Ladle the soup into bowls. Garnish with your desired toppings, such as shredded cheddar cheese, chopped green onions, sliced jalapeños, and the reserved crumbled bacon.
Notes
- Jalapeño Heat: The heat level of jalapeños can vary. For a milder soup, remove the seeds and membranes from the jalapeños before chopping. For a spicier soup, leave some of the seeds and membranes intact. Always wear gloves when handling jalapeños, and avoid touching your eyes.
- Cream Cheese: Make sure the cream cheese is cut into cubes for easier melting.
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Serving Suggestions: Serve this soup with crusty bread, tortilla chips, or a side salad.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.