Jalapeño Popper Soup
User Reviews
5.0
3 reviews
Excellent
Jalapeño Popper Soup
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Jalapeño Popper Soup is a cheesy soup that is bursting with flavor. If you loved out Keto Jalapeño Popper Chicken Recipe then you going to love this soup.
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Ingredients
- 8 lices Bacon diced
- 1 large onion finely chopped
- 4 Jalapeno peppers seeded and finely chopped
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2-3 potatoes peeled and diced
- 2 cups heavy cream
- 16 ounces cream cheese cut into cubes
- 2 cups shredded cheddar cheese
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro chopped, for garnish
- Extra bacon bits and shredded cheese for topping optional
Instructions
- In a large stock pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In the same pot with the bacon fat, add the chopped onion and jalapeños. Cook for about 5 minutes until the vegetables have softened.
- Add minced garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
- Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Stir in the diced potatoes. Bring to a boil and cook for 10-15 minutes until the potatoes are fork tender.
- Add the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes, stirring
- occasionally, until the soup starts to thicken.
- Reduce heat to low and add the cubed cream cheese. Stir until the cream cheese is fully melted and incorporated into the soup.
- Add the shredded cheddar cheese, salt, smoked paprika, cumin, and pepper. Stir until the cheese is melted and the spices are well combined.
- Return most of the cooked bacon to the soup, reserving some for garnish. Simmer for an additional 5 minutes.
- Serve hot, garnished with chopped cilantro, reserved bacon bits, and additional shredded cheese if desired.
Notes
- Adjust the level of heat by keeping some or all of the jalapeño seeds. For a milder soup, remove all seeds and membranes.
- To help the cream cheese melt more easily, let it come to room temperature before adding it to the soup. If the soup is too thick, thin it with a little more chicken broth. If it's too thin, let it simmer uncovered for a few more minutes.
- Refrigerate any leftovers in an airtight container for up to 5-6 days.
Nutrition Information
Show Details
Calories
909kcal
(45%)
Carbohydrates
28g
(9%)
Protein
23g
(46%)
Fat
80g
(123%)
Saturated Fat
45g
(225%)
Polyunsaturated Fat
5g
Monounsaturated Fat
22g
Trans Fat
0.04g
Cholesterol
226mg
(75%)
Sodium
1674mg
(70%)
Potassium
660mg
(19%)
Fiber
2g
(8%)
Sugar
8g
(16%)
Vitamin A
2850IU
(57%)
Vitamin C
17mg
(19%)
Calcium
421mg
(42%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 909 kcal
% Daily Value*
| Calories | 909kcal | 45% |
| Carbohydrates | 28g | 9% |
| Protein | 23g | 46% |
| Fat | 80g | 123% |
| Saturated Fat | 45g | 225% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 22g | 110% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 226mg | 75% |
| Sodium | 1674mg | 70% |
| Potassium | 660mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 2850IU | 57% |
| Vitamin C | 17mg | 19% |
| Calcium | 421mg | 42% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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