Ingredients
Scale
- 4 large jalapenos, sliced
- 1 cup shredded cheddar cheese
- 8 oz cream cheese, softened
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 6 slices cooked bacon, crumbled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Chopped green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced jalapenos and cook until slightly softened, about 3 minutes.
- Add garlic powder and smoked paprika; cook for another minute.
- Pour in the broth and bring to a simmer. Cook for 10 minutes to allow flavors to develop.
- Reduce heat and stir in softened cream cheese until fully melted and smooth.
- Add shredded cheddar and sour cream; stir until creamy and combined.
- Serve hot, topped with crumbled bacon and chopped green onions. Enjoy your spicy jalapeno popper soup!
Notes
- Adjust jalapeno amount based on desired spice level.
- For a creamier texture, blend a portion of the soup before serving.
- Garnish with additional cheese or sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg