Jalapeño Popper Soup

$To make Jalapeño Popper Soup, gather these items: - 4 jalapeños, seeded and diced - 1 tablespoon olive oil - 1 small onion, diced - 3 garlic cloves, minced - 4 cups chicken or vegetable broth - 2 cups cream cheese, softened - 1 cup shredded sharp cheddar cheese - 1 cup corn kernels (fresh or frozen) - 1 teaspoon smoked paprika - Salt and pepper to taste - ½ cup cilantro, chopped (for garnish) - Crumbled tortilla chips (for topping) You can swap ingredients if needed. For a lighter soup, use low-fat cream cheese. If you want a vegan dish, replace cream cheese with a vegan alternative. You can also use vegetable broth instead of chicken broth for a vegetarian option. If you can't find jalapeños, try serrano peppers for more heat. Using fresh ingredients is key to great taste. Fresh jalapeños bring a vibrant flavor. Fresh corn adds sweetness and texture. Fresh herbs like cilantro give a bright finish. Always choose high-quality cheese for the best melt and creaminess. This makes your soup taste better and more appealing. The right ingredients can turn a simple soup into a delicious meal. {{ingredient_image_1}} First, gather all your ingredients. This makes cooking easy and fun. You need jalapeños, onion, garlic, broth, cream cheese, cheddar cheese, corn, smoked paprika, salt, and pepper. Don't forget the cilantro and tortilla chips for garnish. 1. Heat the oil: Start by heating olive oil in a large pot over medium heat. 2. Sauté onion: Add the diced onion and cook until it becomes soft and clear. This takes about 5 minutes. 3. Add garlic and jalapeños: Next, toss in the minced garlic and diced jalapeños. Cook them for 2 to 3 minutes until the jalapeños soften. 4. Pour in broth: Now, add the chicken or vegetable broth. Let it simmer. 5. Mix in cream cheese: Once it simmers, stir in the softened cream cheese. Keep stirring until it melts and mixes well. 6. Add cheddar cheese: Next, add the shredded cheddar cheese. Stir until it melts fully. 7. Incorporate corn and spices: Mix in the corn and smoked paprika. Let the soup simmer for 10 more minutes. 8. Season to taste: Finally, add salt and pepper. If you want more spice, add extra jalapeños. 9. Cool before serving: Remove the pot from heat. Let it cool for a few minutes before you serve it. To get the right texture, ensure you melt the cream cheese fully. Stir well to avoid lumps. If you prefer a smoother soup, blend it using an immersion blender. This gives a creamy feel. For a chunkier texture, skip the blending. Adjust the broth to make the soup thicker or thinner based on your taste. One common mistake is not seeding the jalapeños. Leaving the seeds in makes the soup too spicy. Always seed and dice your jalapeños for better control over the heat. Another mistake is adding all the broth at once. Pour in the broth gradually, allowing the flavors to blend. Make sure to stir well after adding the cream cheese. If it clumps, your soup will not be smooth. To boost flavor, try adding more spices like cumin or chili powder. A squeeze of lime juice adds freshness and brightens the dish. For extra heat, toss in more diced jalapeños or a dash of hot sauce. If you like a smoky flavor, increase the smoked paprika. Mixing in some diced bell peppers can also give a nice touch. Serve your soup in deep bowls for a comforting look. Top it with crumbled tortilla chips for crunch. A sprinkle of chopped cilantro adds a lovely green touch and freshness. Pair the soup with crusty bread or a simple salad for a full meal. For a fun twist, serve it with grilled cheese sandwiches. Pro Tips Use Fresh Jalapeños: For the best flavor and heat, use fresh jalapeños rather than jarred ones. Adjust the quantity based on your heat preference. Blend for Creaminess: For an ultra-smooth texture, blend the soup with an immersion blender after adding the cheese. This will create a velvety consistency. Garnish Smartly: Top the soup with crumbled tortilla chips just before serving to maintain their crunch. Fresh cilantro adds brightness and flavor. Make it Ahead: This soup can be made in advance and stored in the refrigerator. Reheat gently on the stove, adding a splash of broth if it thickens too much. {{image_2}} You can easily make this soup vegetarian or vegan. For a vegetarian version, use vegetable broth instead of chicken broth. To make it vegan, swap out the cream cheese and cheddar for plant-based cheese. You can also use cashew cream or coconut cream for a rich texture. These swaps keep the soup creamy and flavorful. Cheese plays a big role in this soup's taste. You can mix different cheeses to create new flavors. Try pepper jack for extra spice. You can also use mozzarella for a milder taste. Goat cheese adds a tangy twist, while blue cheese gives a bold flavor. Mixing cheeses can make each bowl unique! Feel free to get creative with added ingredients. Chopped bell peppers and diced tomatoes give more color and taste. Cooked bacon pieces add a savory crunch. For more nutrition, toss in some black beans or diced potatoes. You can even add more spices, like cumin or chili powder, to boost the flavor. The options are endless! To store leftovers, let the soup cool first. Pour it into an airtight container. Make sure to seal it well. Keep it in the fridge for up to three days. This keeps it fresh and tasty. When you want to eat it again, just follow the reheating steps. To reheat the soup, pour it into a pot. Heat it over medium heat. Stir it often to prevent sticking. If the soup is too thick, add a splash of broth or water. Heat until it's warm throughout, about 5 to 10 minutes. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat it in short bursts, stirring in between. If you want to freeze the soup, let it cool completely first. Pour it into freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. You can freeze it for up to three months. When you are ready to eat it, thaw it overnight in the fridge. Reheat it on the stove or microwave as described above. Yes, you can make Jalapeño Popper Soup in a slow cooker. Start by sautéing the onion, garlic, and jalapeños in a pan. Then, add these to your slow cooker with the broth, cream cheese, cheddar, corn, and spices. Cook on low for 6 hours or high for 3 hours. Stir occasionally to blend flavors. This method can make the soup even creamier! To adjust the spice level, you can add or reduce jalapeños. Start with fewer jalapeños for a milder soup. Taste as you go. If you want more heat, add sliced jalapeños or even a pinch of cayenne pepper. Balance it with cream cheese to keep it smooth. I love serving Jalapeño Popper Soup with a side of crispy tortilla chips. They add a nice crunch. You can also pair it with a fresh salad or crusty bread. For a heartier meal, add a grilled cheese sandwich. Enjoying it with a cold drink complements the spice well! In this post, we explored the key ingredients for Jalapeño Popper Soup. We discussed swaps for those ingredients and why fresh items matter. I provided a step-by-step guide for cooking and tips to achieve the best texture. We shared tricks to enhance flavor and common mistakes to avoid. Finally, we looked at variations, storage info, and answered your FAQs. Using these tips, you’ll make a comforting, tasty soup. Enjoy each bowl with friends and family!$

A creamy and spicy soup inspired by jalapeño poppers, perfect for a comforting meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

4 whole jalapeños, seeded and diced
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups chicken or vegetable broth
2 cups cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup corn kernels (fresh or frozen)
1 teaspoon smoked paprika
to taste salt and pepper
0.5 cup cilantro, chopped (for garnish)
as needed crumbled tortilla chips (for topping)

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the minced garlic and diced jalapeños. Cook for an additional 2-3 minutes until the jalapeños are tender.
Pour in the chicken or vegetable broth and bring to a simmer.
Once simmering, stir in the softened cream cheese until fully melted and incorporated.
Add the shredded cheddar cheese and continue stirring until melted.
Mix in the corn and smoked paprika, allowing the soup to simmer for another 10 minutes.
Season with salt and pepper to taste, adjusting the spiciness by adding more jalapeños if desired.
Remove from heat and let it cool for a couple of minutes before serving.

Notes

Serve topped with crumbled tortilla chips and fresh cilantro for added flavor and texture.

Keyword cheese, comfort food, jalapeño, soup