Spicy Jalapeño Popper Soup Fiesta

$- Fresh jalapeños - Onion and garlic - Broth choices - Dairy ingredients - Spices and seasoning To create a tasty jalapeño popper soup, you need some simple yet flavorful ingredients. First, grab 4 fresh jalapeños. These peppers give the soup its signature kick. If you want less heat, remove the seeds. Next, use 1 medium onion and 3 cloves of garlic. The onion adds sweetness, while garlic brings depth. For the base, choose 4 cups of chicken or vegetable broth. This broth makes the soup rich and savory. Now, let’s talk dairy. You’ll need 1 cup of cream cheese and 1 cup of shredded sharp cheddar cheese. These ingredients create that creamy, dreamy texture. Don’t forget 1 cup of frozen corn kernels for a bit of sweetness and a delightful pop of color. For flavor, add 1 teaspoon of smoked paprika and 1 teaspoon of ground cumin. These spices boost the overall taste. Finally, season with salt and black pepper to your liking. You might also want 2 tablespoons of olive oil for sautéing, and fresh cilantro for a tasty garnish if you like. And there you have it! All the ingredients for a delicious jalapeño popper soup. Each one plays a role in making this dish a creamy delight. {{ingredient_image_2}} To start, I heat olive oil in a large pot over medium heat. Once it’s warm, I add the finely chopped onion. I sauté it for about five minutes until it becomes translucent. This step adds a nice sweetness to the soup. Next, I add minced garlic and diced jalapeños. I cook these together for two to three minutes. This helps release their lovely aroma and softens the jalapeños. You can adjust the amount of jalapeños for your spice level. Now, I carefully pour in four cups of chicken or vegetable broth. I raise the heat to bring the mix to a gentle simmer. Once it’s bubbling, I toss in one cup of frozen corn. Along with the corn, I add one teaspoon each of smoked paprika and ground cumin. I let the soup simmer for about ten minutes. This time allows the spices to really blend well with the broth. After simmering, I lower the heat and introduce one cup of softened cream cheese. I stir until it melts and blends into the soup, giving it a creamy texture. Next, I gradually mix in one cup of shredded sharp cheddar cheese. I keep stirring until it melts completely. Now, I taste the soup and add salt and black pepper to my liking. If I want a smoother soup, I take out the pot from heat and use an immersion blender. This step makes it silky, but you can keep it chunky if you prefer some texture. Finally, I ladle the soup into bowls and top it with crumbled tortilla chips. For an extra touch, I add some chopped fresh cilantro. This gives a burst of freshness and a pop of color. Enjoy the warm, flavorful soup! To control the heat in your jalapeño popper soup, you can use a simple seed removal method. The seeds and membranes inside jalapeños hold a lot of heat. If you want a milder flavor, just cut the jalapeños in half and scoop out the seeds. This little step makes a big difference! If you want even less heat, consider using the following alternatives: - Banana peppers: These are mild and add a nice flavor. - Poblano peppers: They are slightly spicy but much milder than jalapeños. - Bell peppers: Use these for a sweet, crunchy texture with no heat. For the best creaminess, you can choose between cream cheese and heavy cream. Cream cheese gives a rich and tangy taste. It melts well into the soup, making it smooth and creamy. Heavy cream offers a more luxurious texture but can feel heavier. To get a silky texture, consider using a blender. After cooking, blend the soup until smooth. An immersion blender works great for this. If you like some texture, you can blend just part of the soup. This way, you keep some chunks while still enjoying creaminess. Garnishing your jalapeño popper soup adds fun and flair. Here are some of the best toppings: - Crumbled tortilla chips: They add a nice crunch and flavor. - Shredded cheese: More sharp cheddar or even pepper jack can enhance the taste. - Sour cream: A dollop gives a cooling contrast to the heat. Consider using fresh herbs like cilantro. It adds brightness and a pop of color. Just sprinkle a little on top before serving for a fresh touch! Pro Tips Adjust the Heat: If you prefer a milder soup, be sure to remove the seeds and membranes from the jalapeños, as they contain most of the heat. Fresh Herbs for Flavor: Adding fresh cilantro not only enhances the soup's flavor but also adds a pop of color. Sprinkle it on just before serving. Make It Ahead: This soup can be made in advance and stored in the fridge for up to 3 days. Just reheat gently on the stove before serving. Texture Variations: For a creamier soup, blend it fully with an immersion blender. For a heartier option, leave some chunks of vegetables intact. {{image_4}} You can change the cheese for a different taste. Try gouda or pepper jack for extra flavor. Both melt well and add richness to the soup. For veggies, consider bell peppers or zucchini. These will add color and nutrition. You can even mix in some spinach for a fresh green touch. Want more heat? Add diced serrano or habanero peppers. These will kick up the spice. You can also sprinkle in cayenne or chili powder. Just a pinch can make a big difference. Adjust the spices slowly. Taste as you go to find your perfect level. For a vegan option, swap the cream cheese with cashew cream or coconut cream. Both give a creamy texture. Use vegetable broth instead of chicken broth. This keeps the flavors rich without meat. Check labels on store-bought broth to ensure it's vegan. These changes make the soup plant-based and delicious. To store leftovers, let the soup cool first. Then, pour it into an airtight container. This keeps it fresh and tasty. In the fridge, the soup lasts about 3 to 4 days. Make sure to label the container with the date. You can freeze this soup for later use. First, let it cool completely. Then, transfer it to a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It stays good in the freezer for up to 3 months. When you want to eat it, thaw the soup in the fridge overnight. For a quicker method, you can place it in a bowl of cold water. To reheat, the best method is on the stove. Pour the soup into a pot and heat it over low to medium heat. Stir often to avoid sticking. You can also use a microwave, but use short intervals and stir in between. To keep the texture and flavor, add a splash of broth or cream while reheating. This helps restore creaminess, making every bite delightful. Jalapeño Popper Soup is a creamy, spicy dish inspired by jalapeño poppers. It blends fresh jalapeños, cream cheese, and cheddar cheese into a rich, comforting soup. The dish has a delightful kick from the jalapeños and a creamy texture from the cheese. You can enjoy it with crunchy tortilla chips on top. This soup is perfect for a cozy night or a fun gathering. Yes, you can make this soup ahead of time. To do this, follow these tips: - Cook the soup: Prepare the soup as usual, letting it cool after cooking. - Store it: Place the cooled soup in a sealed container. You can keep it in the fridge for up to 3 days. - Reheat: When you're ready to eat, warm it on the stove over low heat. Stir often to keep it creamy. To add more heat to your Jalapeño Popper Soup, consider these ingredients: - Add more jalapeños: Use extra diced jalapeños or leave some seeds in for added spice. - Spicy peppers: Mix in chopped serrano or habanero peppers for a kick. - Hot sauce: Drizzle some hot sauce into the soup before serving to boost the heat. These options let you customize the spice level to your liking. This blog post provides a tasty guide to making jalapeño popper soup. We covered key ingredients like fresh jalapeños, spices, and broth options. You learned step-by-step instructions for preparing the base, making the soup, and adding final touches. We shared tips to control spiciness and enhance creaminess through easy swaps. Plus, we explored variations to suit different diets. In summary, this soup is versatile and delicious. You can easily make it your own. Enjoy crafting a bowl that suits your taste!$

Spicy Jalapeño Popper Soup Fiesta

A creamy and spicy soup featuring jalapeños, cream cheese, and cheddar cheese, perfect for a comforting meal.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mexican

Servings 6

Calories 300 kcal

Ingredients

4 whole fresh jalapeños, diced (remove seeds for milder flavor)
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup cream cheese, softened at room temperature
1 cup shredded sharp cheddar cheese
1 cup frozen corn kernels
1 teaspoon smoked paprika
1 teaspoon ground cumin
to taste salt and black pepper
2 tablespoons olive oil
optional fresh cilantro, chopped for garnish
to taste crumbled tortilla chips for topping

Instructions

In a large pot, warm the olive oil over medium heat. Once hot, add the chopped onion and sauté until it turns translucent, about 5 minutes.
Add the minced garlic and diced jalapeños to the pot, cooking for an additional 2-3 minutes until they release their fragrance and the jalapeños soften slightly.
Carefully pour in the chicken or vegetable broth and raise the heat to bring the mixture to a gentle simmer.
Incorporate the frozen corn along with the smoked paprika and cumin. Allow the soup to simmer for approximately 10 minutes.
Lower the heat to a gentle setting and introduce the softened cream cheese, stirring well until it completely melts into the soup.
Gradually mix in the shredded cheddar cheese, continuing to stir until it is fully melted and the soup is smooth. Taste and season with salt and black pepper.
If you prefer a silky texture, remove the pot from heat and use an immersion blender to blend the soup until smooth.
Ladle the soup into bowls and garnish with crumbled tortilla chips and fresh cilantro if desired.

Notes

Adjust the number of jalapeños based on your spice preference.

Keyword creamy, jalapeño, soup, spicy