Ingredients
Scale
- 4 large jalapenos, diced (seeds removed for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 oz (about 1 cup) cream cheese, softened
- 2 cups shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro or chives for garnish
Instructions
- Start by gathering all your ingredients. Dice the jalapenos, chop the onion, and mince the garlic. For a milder flavor, remove the seeds from the jalapenos.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Then add the minced garlic and diced jalapenos, cooking for another 2-3 minutes until fragrant.
- Pour in the chicken or vegetable broth and bring to a boil. Reduce heat and let it simmer for 10 minutes to allow the flavors to meld.
- Use an immersion blender or transfer the soup in batches to a blender. Blend until smooth, then return to the pot. Be cautious when blending hot liquids!
- Stir in the softened cream cheese until fully melted and incorporated. Add the shredded cheddar cheese and stir until melted and smooth.
- Pour in the heavy cream, season with salt and pepper to taste, and cook on low heat for an additional 5 minutes. Your Jalapeno Popper Soup is now ready to serve!
Notes
- Adjust the heat level by varying the amount of jalapenos or removing seeds for milder flavor.
- For a thicker consistency, add a potato or cauliflower during blending.
- Use freshly grated cheese for the best flavor.
- Reheat leftovers gently on the stove or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 75mg