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To make jalapeño popper soup, you will need the following ingredients: - 4 fresh jalapeños, diced (remove seeds for a milder heat) - 1 tablespoon extra-virgin olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 cups chicken or vegetable broth - 1 cup cream cheese, softened to room temperature - 1 cup sharp cheddar cheese, shredded - 1 cup whole milk - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - Salt and freshly cracked black pepper, to taste - 1/4 cup fresh cilantro, chopped (for garnish) - Crispy tortilla strips, for topping When choosing jalapeños, look for firm peppers with smooth skin. Bright green is best. For less heat, pick smaller jalapeños and remove the seeds. Use fresh onion and garlic for the best flavor. Choose a good-quality cream cheese and sharp cheddar. These will add to the creaminess and taste. You can swap some ingredients if needed. Use vegetable broth for a vegetarian option. If you want a lighter soup, use half-and-half instead of whole milk. If you can't find sharp cheddar, mild cheddar works too. For a dairy-free version, try cashew cream or vegan cheese. {{ingredient_image_2}} Start by heating a large pot over medium heat. Add one tablespoon of extra-virgin olive oil. Once hot, toss in the diced jalapeños, finely chopped onion, and minced garlic. Sauté these ingredients for about 5-7 minutes. Stir them often to keep them from sticking. You want the onion to be soft and clear. This step builds a base of flavor for the soup. Next, carefully pour in 2 cups of chicken or vegetable broth. Stir to mix everything well. Bring the broth to a gentle simmer. Lower the heat and add 1 cup of softened cream cheese. Stir until the cream cheese melts completely. Then, add 1 cup of shredded sharp cheddar cheese in small amounts. Keep stirring until it's all melted and mixed. Pour in 1 cup of whole milk along with 1 teaspoon of smoked paprika and 1/2 teaspoon of ground cumin. Mix until the soup is creamy and smooth. Season with salt and freshly cracked black pepper according to your taste. Let the soup simmer for another 5 minutes. This allows all the flavors to blend nicely. If you like, use an immersion blender to make the soup smooth or leave it chunky. Both are tasty! Serve the hot soup in bowls. Top each bowl with a sprinkle of fresh chopped cilantro and crispy tortilla strips. These add a fun crunch and extra flavor to each bite. Enjoy this creamy delight! To control the heat in your jalapeño popper soup, you have options. Start by removing the seeds and membranes from the jalapeños. This step cuts down on the spice. If you want more heat, add sliced jalapeños while cooking. For a milder soup, use fewer jalapeños or mix in a sweet pepper. Creaminess is key to this soup’s charm. Use full-fat cream cheese for the best texture. Adding whole milk helps too. If you want an even richer flavor, try adding a bit of sour cream or heavy cream at the end. Blend the soup well to get that smooth, creamy finish. Cooking times can change based on your heat source. If you use gas, the soup may cook faster than on electric. Keep an eye on your soup to avoid burning. Stir it often and check for the right simmer. For slower cooking, like in a slow cooker, let it simmer for 4 to 6 hours on low. This method allows the flavors to blend even more. Pro Tips Adjust the Heat: If you prefer a milder soup, be sure to remove the seeds and membranes from the jalapeños before dicing. Cheese Selection: For an extra creamy texture, consider using a combination of cream cheese and a blend of your favorite cheeses. Texture Preference: Use an immersion blender to puree the soup for a smooth consistency or leave it chunky for a heartier bite. Garnish Ideas: In addition to cilantro and tortilla strips, try adding a dollop of sour cream or avocado slices for added richness. {{image_4}} You can easily make this soup vegetarian. Just swap the chicken broth for vegetable broth. This change keeps the flavor rich while making it meat-free. I like to add more veggies for extra depth. Try bell peppers, corn, or even black beans. They add a nice texture and taste. If you crave more heat, add more jalapeños. Use them fresh or roasted for a smoky taste. You can also stir in some diced chipotle peppers. They bring a nice kick and depth. Another idea is to sprinkle in some cayenne pepper or hot sauce while cooking. Adjust the spice to fit your taste. For a dairy-free version, replace cream cheese and milk with cashew cream. Blend soaked cashews with water until smooth. You can also try coconut milk for a unique flavor. Instead of cheese, use nutritional yeast for a cheesy taste. This keeps your soup creamy while being kind to your diet. To store leftovers, let the soup cool completely. Then, transfer it to an airtight container. This keeps the soup fresh and tasty. You can store it in the fridge for about 3-4 days. Make sure to label the container with the date. This way, you know when to use it. When you're ready to enjoy the soup again, there are a few ways to reheat it. You can use the stove or the microwave. If using the stove, pour the soup into a pot and heat it over medium heat. Stir it often to prevent sticking. If using the microwave, place the soup in a microwave-safe bowl. Heat it in 30-second intervals, stirring in between. This ensures even heating. If you want to store the soup for longer, freezing is a great option. First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. You can freeze it for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it as mentioned earlier. Enjoy your creamy jalapeño popper soup again! Yes, you can use frozen jalapeños in this soup. They work well and save time. Just thaw them before use. The heat may be less than fresh ones, but the flavor will still shine. This soup lasts about three to four days in the fridge. Store it in an airtight container. Make sure it cools down before putting it in the fridge. If you notice any strange smells or colors, it's best to toss it. Absolutely! Making this soup ahead of time is a great idea. The flavors blend better as it sits. Just reheat it on the stove before serving. Add a splash of milk if it seems too thick. This blog post covers soup ingredients, step-by-step instructions, and handy tips. You learned how to choose the right ingredients and make smart substitutions. I shared ways to adjust spice and creaminess, alongside cooking time for different heat sources. Variations like vegetarian and dairy-free options expand your choices. Finally, storage tips ensure your leftovers last longer. Embrace these ideas, and enjoy creating the perfect soup every time you cook.

Jalapeño Popper Soup

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

Ingredients
  

  • 4 whole fresh jalapeños, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups chicken or vegetable broth
  • 1 cup cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1 cup whole milk
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon ground cumin
  • to taste salt and freshly cracked black pepper
  • 0.25 cup fresh cilantro, chopped
  • as needed crispy tortilla strips

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the diced jalapeños, chopped onion, and minced garlic. Sauté these ingredients until they are tender and the onion becomes translucent, which should take about 5-7 minutes. Stir occasionally to prevent sticking.
  • Gradually pour in the chicken or vegetable broth, stirring to combine, and then bring the mixture to a gentle simmer.
  • Reduce the heat to low and incorporate the softened cream cheese into the simmering broth. Stir continuously until the cream cheese is completely melted and well blended into the liquid.
  • Add the shredded sharp cheddar cheese to the pot in small amounts, stirring continuously until fully melted. Then pour in the milk, followed by the smoked paprika and ground cumin. Mix everything together until it is well combined and creamy.
  • Season the soup with salt and freshly cracked black pepper to your taste. Allow the soup to simmer for an additional 5 minutes, which will help the flavors meld beautifully.
  • If desired, use an immersion blender to puree the soup to your preferred consistency—smooth for a creamy base or leave it chunky for added texture and heartiness.
  • Ladle the hot soup into bowls and garnish each serving with a sprinkle of fresh chopped cilantro and a handful of crispy tortilla strips on top for a delicious crunch.

Notes

Adjust the heat by removing the seeds from the jalapeños.
Keyword cheese, jalapeño, soup, spicy