Jalapeno Popper Soup
Ingredients:
6 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 jalapeno peppers, seeded and diced
2 tablespoons all-purpose flour
4 cups chicken broth
2 cups milk
8 ounces cream cheese, softened and cubed
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
Chopped fresh cilantro or green onions for garnish (optional)
Directions:
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set it aside on a plate lined with paper towels.
In the same pot with the bacon drippings, add the diced onion and cook until softened, about 5 minutes.
Add the minced garlic and diced jalapeno peppers to the pot, and cook for an additional 2-3 minutes, until fragrant.
Sprinkle the flour over the onion and jalapeno mixture, and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
Add the milk to the pot and bring the mixture to a simmer.
Reduce the heat to low, and add the cubed cream cheese and shredded cheddar cheese to the pot. Stir until the cheeses are melted and the soup is smooth and creamy.
Season the soup with salt and pepper to taste.
Serve the soup hot, garnished with crispy bacon pieces and chopped fresh cilantro or green onions, if desired.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 320 kcal | Servings: 6 servings