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Jalapeño Popper Soup

A delightful soup that combines all the flavors of jalapeño poppers in a comforting bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 slices bacon, chopped or turkey bacon for a healthier option
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth feel free to swap with homemade stock
  • 2 large jalapeños, diced and seeds removed or keep the seeds for an extra kick
  • 1 cup cream cheese or a dairy-free alternative like cashew cream
  • 1 cup shredded cheddar cheese substitute with non-dairy cheese if desired
  • 1 cup frozen corn fresh corn works beautifully too
  • Salt and pepper to taste
  • Fresh cilantro or scallions for garnish optional, but delightful

Method
 

Preparation
  1. Start by cooking the bacon. In a large pot, over medium heat, crisp the chopped bacon until golden and aromatic. Remove and set aside while leaving the fat in the pot.
  2. Sauté the diced onion in the bacon fat, cooking until translucent—about 3-4 minutes.
  3. Add minced garlic and diced jalapeños, cooking for an additional 2-3 minutes until fragrant.
  4. Pour in the chicken or vegetable broth, bringing it to a simmer.
  5. Drop in the cream cheese, stirring until it melts smooth and creamy into the broth.
  6. Add shredded cheddar cheese and frozen corn, allowing the flavors to meld together for another 5-7 minutes.
  7. Season with salt and pepper according to your preference.
  8. Serve the soup in bowls and sprinkle with crumbled bacon and fresh cilantro or scallions.

Notes

For a spicier version, increase jalapeños or add cayenne pepper. For vegetarian, omit bacon and use vegetable broth and plant-based cheese. Top with tortilla chips or avocado slices for extra crunch.