Jalapeño Popper Soup

$To make Jalapeño Popper Soup, you will need: - 4 fresh jalapeños, diced (seeds removed for less heat) - 1 medium onion, diced - 3 cloves garlic, minced - 4 cups chicken or vegetable broth - 2 cups cream cheese, softened - 1 cup shredded cheddar cheese - 1 cup milk - 1 teaspoon smoked paprika - 1 teaspoon cumin - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish - Tortilla chips, for serving For this soup, gather these tools: - Large pot - Cutting board - Sharp knife - Wooden spoon - Measuring cups and spoons - Immersion blender (optional) - Ladle - Serving bowls You can swap some ingredients if you like. Here are a few ideas: - Use green bell peppers instead of jalapeños for a milder taste. - Swap cream cheese for Greek yogurt for a lighter option. - If you prefer, use non-dairy milk to make it vegan. - Instead of cheddar, try pepper jack cheese for extra spice. - Use vegetable broth for a vegetarian-friendly dish. These swaps can help you tailor the soup to your taste and dietary needs. Enjoy experimenting! {{ingredient_image_1}} First, gather all your ingredients. You need fresh jalapeños, onion, garlic, broth, cream cheese, cheddar cheese, milk, smoked paprika, cumin, salt, and pepper. Also, have olive oil, fresh cilantro, and tortilla chips ready. Dice the jalapeños, onion, and garlic. If you want less heat, remove the jalapeño seeds. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about five minutes. The onion should turn translucent. Next, add the minced garlic and diced jalapeños. Sauté for two to three minutes until the mix smells great. Pour in the chicken or vegetable broth and bring it to a simmer. Let it cook for about ten minutes. Lower the heat and stir in the softened cream cheese. Mix until it’s melted and creamy. Then, add the milk, shredded cheddar cheese, smoked paprika, cumin, salt, and pepper. Stir well and let it cook for another five minutes. If you like ultra-smooth soup, use an immersion blender. Blend the soup until it’s creamy. If you prefer some chunks, skip this step. Taste the soup and adjust the seasoning if needed. Serve the soup hot, garnished with fresh cilantro and tortilla chips for crunch. To make your jalapeño popper soup even tastier, try adding fresh herbs. Chopped cilantro or parsley gives a fresh kick. You can also use lime juice for a zesty touch. For a smokier taste, add more smoked paprika. If you like it spicy, leave some seeds in the jalapeños. A sprinkle of crispy bacon on top also adds great flavor. One common mistake is not cooking the onions long enough. Cook them until they are soft and clear. This brings out their sweet taste. Another mistake is adding cold milk. Always let the milk sit out for a bit to warm up. Finally, be careful with salt. Taste the soup before adding too much, as broth can be salty. Serve the soup hot in bowls. Garnish with fresh cilantro for color and taste. Pair it with crispy tortilla chips for crunch. You can also add a dollop of sour cream or a sprinkle of cheese on top. This soup works great as a starter or a main dish. Enjoy it with friends or family for a cozy meal. Pro Tips Control the Heat: Adjust the spiciness of your soup by leaving some seeds in the jalapeños or using less jalapeño altogether. Cheese Choices: Experiment with different types of cheese like pepper jack for a spicy kick or gouda for a smoky flavor. Make it Creamy: For an ultra-rich texture, add an extra dollop of cream cheese at the end and stir until melted. Garnish for Flavor: Fresh toppings like diced avocado or a squeeze of lime can elevate the flavors of the soup when serving. {{image_2}} If you love heat, this variation is for you. Start with more jalapeños. Use six instead of four. Keep some seeds for extra spice. You can also add a pinch of cayenne pepper. This adds depth and warmth. Serve with spicy tortilla chips for a nice kick. To make a vegetarian soup, skip the chicken broth. Use vegetable broth instead. You can also add more veggies. Bell peppers and corn blend well. For a creamier texture, add more cream cheese. This version still packs flavor and comfort without meat. Want a lighter soup? Use low-fat cream cheese and milk. You can even swap the cream cheese for Greek yogurt. This keeps the texture creamy while cutting calories. To add flavor, boost the spices. A bit of extra smoked paprika works wonders. Store your Jalapeño Popper Soup in a sealed container. It can last in the fridge for about 3 to 4 days. Let it cool to room temperature before sealing. This helps keep the soup fresh. When ready to eat, check for any off smells or changes in color. You can freeze Jalapeño Popper Soup for up to 3 months. Use freezer-safe containers or bags. Leave some space at the top of the container. This space allows for expansion. When you are ready to eat, thaw it in the fridge overnight for best results. Reheat the soup on the stove over medium heat. Stir it often to avoid burning. You can also use a microwave. Heat in a microwave-safe bowl, stirring every minute. Make sure it is hot all the way through before serving. You may want to add a little milk to thin it out if it gets too thick. You can use sour cream or Greek yogurt. Both options add creaminess. You can also try cashew cream for a nutty flavor. Each choice gives a unique twist to the soup. Yes, you can make it ahead. Just store it in the fridge. It will stay fresh for about three days. When ready to eat, heat it gently on the stove. To make it milder, remove the seeds from the jalapeños. You can also use fewer jalapeños. For extra heat, add crushed red pepper or a dash of hot sauce. Tortilla chips are perfect for crunch. You can also serve it with a fresh salad. Grilled cheese sandwiches or quesadillas go well too. Enjoy your meal with a refreshing drink. In this blog post, we covered key ingredients, tools needed, and ways to customize your Jalapeño Popper Soup. You learned easy step-by-step cooking instructions and tips to avoid common mistakes. I shared variations for spice levels and dietary needs, plus best practices for storage. Remember, the right preparation makes a big difference! Enjoy creating your own delicious version and impress your friends and family with this fun recipe. Happy cooking!$

A creamy and spicy soup inspired by jalapeño poppers, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Ingredients

4 whole fresh jalapeños, diced (seeds removed for less heat)
1 medium onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups cream cheese, softened
1 cup shredded cheddar cheese
1 cup milk
1 teaspoon smoked paprika
1 teaspoon cumin
to taste salt and pepper
2 tablespoons olive oil
for garnish fresh cilantro
for serving tortilla chips

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic and diced jalapeños to the pot, and sauté for an additional 2-3 minutes until fragrant.
Pour in the chicken or vegetable broth and bring to a simmer. Cook for about 10 minutes.
Reduce the heat to low, then stir in the softened cream cheese until melted and creamy.
Add the milk, shredded cheddar cheese, smoked paprika, cumin, salt, and pepper. Stir well to combine and let it cook for another 5 minutes until everything is heated through.
For an ultra-smooth soup, use an immersion blender to puree the soup until creamy. If you prefer a chunkier texture, skip this step.
Taste and adjust seasoning if necessary before serving.

Notes

Ladle the soup into bowls, garnish with fresh cilantro, and serve with crispy tortilla chips on the side.

Keyword creamy, jalapeño, soup, spicy