Description

This Jalapeño Popper Soup is a creamy, comforting dish inspired by the flavors of classic jalapeño poppers. It combines the heat of fresh jalapeños with smoky bacon, tender chicken, creamy cheeses, and optional potatoes for thickness. Perfect as a hearty appetizer or main course, this soup balances spicy, cheesy, and savory elements with a smooth texture, garnished with extra crispy bacon, cheddar, jalapeño slices, sour cream, and fresh cilantro for added flavor.

Ingredients

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Soup Base

6 slices bacon, cooked & crumbled
4 fresh jalapeños, diced (seeds removed for less heat)
1 medium onion, diced
3 cloves garlic, minced
3 cups chicken stock
2 medium potatoes, cubed (optional for thickness)
2 tbsp flour (or 1 tsp xanthan gum for keto)
Salt & pepper, to taste

Cheese & Cream

8 oz cream cheese, softened
2 cups shredded cheddar cheese
1 cup heavy cream or half-and-half

Protein

2 cups cooked chicken, shredded (optional for protein)

Garnishes (Optional)

Extra bacon crumbles
Extra shredded cheddar cheese
Jalapeño slices
Sour cream
Cilantro

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Instructions

Cook bacon: Cook the bacon slices in a skillet over medium heat until crispy. Remove and place on paper towels to drain excess grease. Set aside the bacon crumbles for garnish and soup addition.
Sauté vegetables: In the same skillet, using the bacon grease, sauté the diced onion, diced jalapeños (seeds removed for less heat), and minced garlic until the onion is translucent and the jalapeños are softened, about 5 minutes.
Add thickening agent and stock: Stir in the flour evenly to create a roux-like base, then gradually whisk in the chicken stock to avoid lumps. Add the cubed potatoes if using and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
Add cheeses and cream: Reduce the heat to low. Stir in the softened cream cheese until fully melted and smooth. Then add the shredded cheddar cheese and heavy cream or half-and-half, stirring until the cheese is melted and the soup is creamy.
Add chicken and bacon: Mix in the shredded cooked chicken and most of the crumbled bacon (reserve some bacon for garnish). Stir well to combine and heat through.
Season and serve: Taste the soup and adjust the seasoning with salt and pepper as desired. Garnish with reserved bacon, extra cheddar cheese, jalapeño slices, sour cream, and fresh cilantro. Serve hot and enjoy.

Notes

For less heat, remove seeds from jalapeños before dicing.
Potatoes add thickness but can be omitted for a lower carb soup.
Use xanthan gum instead of flour for a keto-friendly version.
Leftover cooked chicken can be substituted with rotisserie chicken.
Adjust cream cheese and cheddar amounts for desired creaminess and cheesiness.
Garnishes add flavor and texture—feel free to customize.