Spicy Jalapeno Popper Soup with Avocado Cream
This Spicy Jalapeno Popper Soup is a creamy, cheesy, and smoky dish with just the right amount of heat. Inspired by classic jalapeno poppers, it combines spicy jalapenos, crispy bacon, and smooth cream cheese for a rich, indulgent flavor. The cool avocado cream topping balances out the heat, making this the ultimate comfort soup with a kick!
Ingredients:
(Serves: 4-6)
For the Soup:
6 slices bacon, chopped
1 small onion, diced
4 cloves garlic, minced
4-6 jalapenos, diced (seeds removed for less heat)
1 tsp smoked paprika
½ tsp cumin
½ tsp salt (adjust to taste)
¼ tsp black pepper
4 cups chicken broth
2 cups whole milk or heavy cream
8 oz cream cheese, softened and cubed
1 ½ cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 tbsp lime juice
For the Avocado Cream:
1 ripe avocado
½ cup sour cream or Greek yogurt
1 tbsp lime juice
¼ tsp garlic powder
¼ tsp salt
Toppings (optional):
Crushed tortilla chips
Chopped cilantro
Extra shredded cheese
Sliced jalapenos
Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook bacon over medium heat until crispy.Remove with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot.
2. Saute the Aromatics:
Add butter, onion, garlic, and diced jalapenos to the pot.Cook for 3-5 minutes, stirring occasionally, until softened.
Add seasoning and broth:
Stir in smoked paprika, cumin, salt, and black pepper.Pour in chicken broth and bring to a simmer for 10 minutes.
4. Blend & Add Dairy:
Reduce heat to low and stir in cream cheese, cheddar, and Monterey Jack until melted.Slowly pour in milk or heavy cream, stirring continuously.Blend with an immersion blender for a smoother texture, or leave chunky if preferred.Add lime juice and stir well.
5. Make the Avocado Cream:
In a food processor or blender, combine avocado, sour cream, lime juice, garlic powder, and salt.Blend until smooth.
6. Serve & Garnish:
Ladle soup into bowls.Drizzle with avocado cream and top with crispy bacon, cilantro, extra cheese, and tortilla chips.
Nutritional Information
(Per Serving – Approximate):
(Values may vary based on ingredients used.)
Calories: 450
Protein: 18g
Carbohydrates: 14g
Fat: 38g
Saturated Fat: 19g
Cholesterol: 95mg
Sodium: 780mg
Fiber: 3g
Sugar: 5g
Notes & Tips:
Want it spicier:Keep the jalapeno seeds or add cayenne pepper.
Milder version:Use half the jalapenos and substitute with poblano peppers.
Make it vegetarian: Skip the bacon and use vegetable broth instead.
Storage: Keep in the fridge for up to 4 days. The soup thickens as it sits, so add a little broth when reheating.
Freezing: Freeze without the dairy (add when reheating) for up to 3 months.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Common Questions & Answers:
Q: Can I make this in a slow cooker?
A: Yes! Saute the bacon, onions, garlic, and jalapenos first, then add everything except cheese and cream. Cook on low for 4-6 hours. Stir in the cheese and cream in the last 30 minutes.
Q: What’s the best cheese for this soup?
A: A mix of cheddar, Monterey Jack, or pepper jack melts well and adds great flavor.
Q: Can I use non-dairy alternatives?
A: Yes! Use coconut milk instead of dairy milk and a cashew-based cream cheese substitute.
Q: What can I serve with this soup?
A: It pairs great with grilled cheese, cornbread, or a crisp green salad.