Spicy Jalapeño Popper Soup with Avocado Cream is a creamy, cheesy, and slightly smoky soup with a rich blend of jalapeños, crispy bacon, and sharp cheddar cheese. Inspired by the flavors of classic jalapeño poppers, this soup brings heat, depth, and comfort in every spoonful. The cooling avocado cream on top balances the spice, creating a perfect harmony of flavors. This dish is ideal for spice lovers and makes a great appetizer or main course for a cozy meal.
Ingredients
For the Soup:
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4-5 jalapeños, diced (seeds removed for less heat)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 (8 oz) package cream cheese, softened
- 2 cups shredded sharp cheddar cheese
- 1 cup heavy cream
- 1 cup cooked shredded chicken (optional)
- 1/2 teaspoon red pepper flakes (optional for extra heat)
For the Avocado Cream:
- 1 ripe avocado
- 1/3 cup sour cream or Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
Garnishes (Optional):
- Extra crispy bacon pieces
- Shredded cheddar cheese
- Sliced jalapeños
- Chopped fresh cilantro
Preparation
Step 1: Cook the Bacon
In a large pot over medium heat, cook the chopped bacon until crispy. Remove with a slotted spoon and set aside. Leave about 1 tablespoon of bacon grease in the pot.
Step 2: Sauté the Aromatics
Add butter to the pot with the reserved bacon grease. Stir in the diced onion, garlic, and jalapeños, cooking for 3-4 minutes until softened and fragrant.
Step 3: Add Spices and Broth
Stir in smoked paprika, cumin, salt, and black pepper. Pour in the chicken broth and bring to a gentle simmer.
Step 4: Melt the Cream Cheese
Reduce heat to low and whisk in softened cream cheese until fully melted and smooth.
Step 5: Add Cheese and Heavy Cream
Slowly stir in shredded cheddar cheese, allowing it to melt into the soup. Pour in the heavy cream and stir until fully combined.
Step 6: Add Chicken and Simmer
If using, add cooked shredded chicken and let the soup simmer for another 5 minutes. Adjust seasoning if needed.
Step 7: Prepare the Avocado Cream
In a small blender or bowl, mash the avocado with sour cream, lime juice, salt, and garlic powder until smooth.
Step 8: Serve and Garnish
Ladle the soup into bowls and top with a dollop of avocado cream. Garnish with crispy bacon, shredded cheese, sliced jalapeños, and chopped cilantro.
Variations
- Make it Vegetarian: Skip the bacon and use vegetable broth instead of chicken broth.
- Extra Heat: Add more jalapeños or a dash of hot sauce.
- Low-Carb Option: Use less cheese and swap heavy cream for half-and-half.
Cooking Notes
- For a smoky depth of flavor, roast the jalapeños before adding them to the soup.
- To prevent cheese from clumping, add it slowly and stir constantly.
Serving Suggestions
- Serve with crusty bread or tortilla chips for dipping.
- Pair with a fresh green salad for a balanced meal.
Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently over low heat to prevent cheese from separating.
Prep Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Nutritional Information (Per Serving)
- Calories: 430
- Protein: 18g
- Sodium: 780mg
- Carbohydrates: 10g
- Fat: 36g
FAQs
Q: Can I freeze this soup?
Yes, but it’s best to freeze before adding the cheese and cream. Reheat and stir in dairy just before serving.
Q: Can I use different cheeses?
Yes! Try Monterey Jack or Pepper Jack for a spicier kick.
Q: What if I don’t have fresh jalapeños?
Use canned or pickled jalapeños, but adjust for saltiness.
Conclusion
Spicy Jalapeño Popper Soup with Avocado Cream is a rich, creamy, and indulgent soup with just the right amount of heat. Whether you’re serving it as a main dish or an appetizer, this comforting bowl of goodness is sure to be a hit.