Description
A creamy and spicy Jalapeño Popper Soup that combines the flavors of crispy bacon, fresh jalapeños, and cheesy goodness with tender chicken and potatoes for a hearty and comforting meal.
Ingredients
Scale
Base Ingredients
- 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 cups cooked chicken, shredded (optional for protein)
Dairy and Cheese
- 8 oz cream cheese, softened
- 2 cups shredded cheddar cheese
- 1 cup heavy cream or half-and-half
Thickening and Seasoning
- 2 tbsp flour (or 1 tsp xanthan gum for keto)
- Salt & pepper, to taste
Optional Garnishes
- Extra bacon
- Shredded cheddar cheese
- Jalapeño slices
- Sour cream
- Cilantro
Instructions
- Cook the Bacon: Fry the bacon slices in a pan until they are crispy. Once cooked, place them on a paper towel to drain excess grease and crumble once cooled. Set aside most of the bacon for garnishing.
- Sauté Vegetables: In the bacon grease left in the pan, sauté the diced onion, diced jalapeños, and minced garlic until the onions are translucent and the jalapeños soften, releasing their flavor. This step incorporates the heat and aroma into the base of the soup.
- Add Flour and Stock: Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually whisk in the chicken stock, ensuring a smooth mixture without lumps. Then add the cubed potatoes and bring the soup to a simmer. Cook until the potatoes are tender, which will also help thicken the soup naturally.
- Incorporate Cream Cheese and Cheddar: Reduce the heat to low and stir in the softened cream cheese until it melts completely and the soup is smooth. Next, add the shredded cheddar cheese and heavy cream (or half-and-half), stirring continuously to create a rich and creamy texture.
- Add Shredded Chicken and Bacon: Mix in the shredded cooked chicken and most of the crumbled bacon, allowing the heat from the soup to warm the chicken through and integrate all flavors evenly.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Serve the soup hot, garnished with the reserved bacon, extra shredded cheddar, jalapeño slices, sour cream, and fresh cilantro as desired.
Notes
- Removing the seeds from jalapeños reduces the heat but still maintains the flavor.
- Potatoes are optional but add thickness and heartiness to the soup.
- For a keto-friendly version, substitute flour with xanthan gum and use heavy cream.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stove to prevent curdling.
- Adjust jalapeño quantity based on preferred spice level.
