What ingredients do I need for jalapeño popper soup?

You will need bacon, onion, garlic, chicken broth, cream cheese, cheddar cheese, jalapeños, and corn. Optional ingredients include sour cream and green onions for garnish.

How do I make jalapeño popper soup from scratch?

Start by cooking bacon and sautéing onion and garlic. Then, add chicken broth, cream cheese, and cheese, and stir in jalapeños and corn. Simmer until creamy and delicious!

Can I make jalapeño popper soup in a slow cooker?

Yes, you can! Just add all ingredients to the slow cooker and cook on low for 4-6 hours. Stir in cheese towards the end of cooking.

Is jalapeño popper soup spicy?

The spiciness can be adjusted based on how many jalapeños you use. For a milder version, use fewer jalapeños or opt for the milder varieties.

What can I serve with jalapeño popper soup?

This soup pairs well with crusty bread, tortilla chips, or a simple salad. You can also enjoy it with a dollop of sour cream on top.

How long does jalapeño popper soup last in the fridge?

You can store it in the fridge for up to 5 days in an airtight container. Reheat on the stove before serving.

Can I freeze jalapeño popper soup?

Yes, but it's best to leave out the cheese before freezing. Add fresh cheese after reheating for the best texture.

Best Jalapeño Popper Soup Recipe

Name: Jalapeño Popper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 slices bacon (diced); 1 medium onion (diced); 2 cloves garlic (minced); 4 cups chicken broth; 2 cups cream cheese (softened); 1 cup shredded cheddar cheese; 1 cup diced jalapeños (fresh or pickled); 1 cup corn (frozen or canned); 1 teaspoon paprika; Salt and pepper (to taste); Chopped green onions (for garnish); Optional: sour cream (for serving)

Ingredients

Scale

4 slices bacon (diced)
1 medium onion (diced)
2 cloves garlic (minced)
4 cups chicken broth
2 cups cream cheese (softened)
1 cup shredded cheddar cheese
1 cup diced jalapeños (fresh or pickled)
1 cup corn (frozen or canned)
1 teaspoon paprika
Salt and pepper (to taste)
Chopped green onions (for garnish)
Optional: sour cream (for serving)

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Instructions

In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.
Add diced onion to the pot and sauté for about 5 minutes until translucent. Stir in minced garlic and cook for an additional minute.
Pour in the chicken broth and bring to a simmer.
Stir in softened cream cheese, mixing until melted and smooth.
Add shredded cheddar cheese, diced jalapeños, corn, and paprika. Stir until everything is combined.
Season with salt and pepper to taste. Let the soup simmer for 10-15 minutes.
Serve hot, garnished with crispy bacon and chopped green onions.

Prep Time: 15
Cook Time: 30