Jalapeno Popper Soup Recipes

JALAPENO POPPER SOUP

Steps:

• In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat.
• To the pot with butter, add onion and garlic. Cook for about 3 minutes until onions are soft and translucent.
• Pour in chicken broth and potatoes. Bring to a boil, and allow to boil for about 10-15 minutes, until potatoes are soft.
• In a separate pot or large skillet, melt remaining butter over medium heat.
• Add flour. Stir to fully combine, then allow to heat through for about 2 minutes.
• Stir in half and half slowly, about a ¼ cup at a time, stirring constantly.
• When half and half is fully added, allow to warm to steaming.
• Begin adding shredded cheese, a little at a time, stirring constantly, until completely incorporated.
• Add cream cheese to cheese mixture, whisk until cream cheese is melted into sauce.
• Pour cheese sauce mixture into broth mixture. Stir to combine.
• Add chicken and jalapenos to soup, and stir to combine. Continue cooking until fully heated through.
• Add salt and pepper to taste.
• Serve hot topped with croutons, bacon, and fresh jalapenos.

JALAPENO POPPER SOUP

Steps:

• To a large Dutch oven, or similar sized pot, add the bacon, and cook over medium heat for about 6 to 8 minutes, or until browned; don't drain off any of the bacon fat.
• Add the jalalpenos, and cook for about 3 to 4 minutes, or until tender.
• Evenly sprinkle the flour, garlic powder, and stir to coat evenly. Tip - Do not skip this step, it's sort of like creating a rout, which is important later on so that your soup thickens properly.
• Slowly add the broth, while whisking constantly.
• Then add the milk or half-and-hailf, while whisking constantly.
• Add the diced potatoes, bring to a boil over medium-high heat, and boil for about 10 minutes, or until the potatoes are fork-tender.
• Turn off the heat, add the cream cheese, shredded cheese, and stir gently until melted and combined.
• Taste the soup, and as desired add salt, pepper, and optionally cayenne pepper.**** (See Notes)
• Optionally (but recommended), garnish the soup with additional jalapenos, bacon, and/or cheese before serving. Soup will keep airtight in the fridge for up to 1 week. Reheat gently on the stove or microwave, taking care not to overheat it, or heat it too quickly so the soup doesn't "break".

JALAPENO POPPER SOUP RECIPE

Steps:

• In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
• Turn heat up to medium, whisk in the chicken broth and milk and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
• Add the cream cheese and whisk vigorously until incorporated. This took me about 3 minutes of constant whisking until it became smooth and creamy again- don't worry if it has flecks, just keep whisking.
• Remove from the heat and garnish with desired toppings. Serve immediately.

JALAPENO POPPER SOUP

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
• Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
• Serve soup with remaining cheese. Crumble bacon on top.