Jalapeño Popper Soup
A comforting soup that captures all the fantastic flavors of jalapeño poppers in a creamy, spicy bowl, perfect for any occasion.
Ingredients
Base Ingredients
- 4 pieces jalapeños, diced Adjust according to spice preference.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Use vegetable broth for a vegetarian/vegan option.
Creamy Ingredients
- 1 cup cream cheese Use vegan cream cheese for dairy-free option.
- 1 cup shredded cheddar cheese Can substitute with Monterey Jack.
- 1 cup milk Substitute with non-dairy milk for a dairy-free version.
Seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
Garnish
- Fresh cilantro For garnish.
Instructions
Preparation
- Gather and prep all your ingredients by chopping the onions, dicing the jalapeños, and mincing the garlic.
Sauté
- In a large pot, heat a tablespoon of oil over medium heat. Add the jalapeños, onion, and garlic and sauté for about 5-7 minutes until softened and fragrant.
Simmer
- Pour in the chicken or vegetable broth and bring it to a gentle simmer for about 10-15 minutes until the veggies are tender.
Cream Cheese Addition
- Reduce heat to low and stir in the cream cheese until fully melted and incorporated.
Add Milk and Cheese
- Gradually add milk, stirring to combine. Then, add the shredded cheddar cheese and cumin, continuing to stir until melted.
Season
- Season with salt and pepper to taste. Adjust according to preference.
Final Touches
- For extra spice, add more jalapeños or hot sauce and stir to combine.
Serving
- Ladle into bowls and garnish with fresh cilantro before serving hot.
Enjoy
- Savor the comforting aroma and enjoy your Jalapeño Popper Soup!
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2-3 months. Reheat gently on the stove to avoid cheese separation.