Description
A creamy, cheesy, and spicy soup inspired by jalapeño poppers. Loaded with bacon, cream cheese, cheddar, and fresh jalapeños, this comforting dish delivers bold flavor in every bite.
Ingredients
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6 slices bacon, cooked & crumbled
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4 fresh jalapeños, diced (seeds removed for less heat)
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1 medium onion, diced
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3 cloves garlic, minced
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3 cups chicken stock
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2 medium potatoes, cubed (optional for thickness)
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2 cups cooked chicken, shredded (optional for protein)
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8 oz cream cheese, softened
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2 cups shredded cheddar cheese
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1 cup heavy cream or half-and-half
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2 tbsp flour (or 1 tsp xanthan gum for keto)
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Salt & pepper, to taste
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Optional garnishes: extra bacon, cheddar, jalapeño slices, sour cream, cilantro
Instructions
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Cook bacon until crispy; set aside.
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In bacon grease, sauté onion, jalapeños, and garlic.
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Stir in flour, then whisk in chicken stock. Add potatoes and simmer until tender.
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Lower heat; stir in cream cheese until smooth. Add cheddar and heavy cream.
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Mix in shredded chicken and most bacon.
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Season to taste, garnish, and serve hot.
Notes
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Remove jalapeño seeds for a milder flavor.
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Swap potatoes with cauliflower for keto/low-carb.
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Can be made in the slow cooker or Instant Pot.
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Freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 18g
- Carbohydrates: 10g
- Fiber: 2 g
- Protein: 18g