Description
A creamy and spicy soup with the flavors of jalapeño poppers.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground chicken or turkey
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 4–6 jalapeño peppers, seeded and minced (adjust to your spice preference)
- 4 cups chicken broth
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded Monterey Jack cheese
- Salt and black pepper to taste
- Optional toppings: sour cream, chopped chives, extra shredded cheese
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground chicken and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes.
- Stir in minced garlic and minced jalapeños and cook for 1 minute more until fragrant.
- Pour in chicken broth and diced tomatoes. Bring to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
- Reduce heat to low. Stir in cream cheese until melted and smooth.
- Add cheddar cheese and Monterey Jack cheese, stirring until melted and the soup is creamy.
- Season with salt and black pepper to taste.
- Serve hot, garnished with your favorite toppings.
Notes
- For a milder soup, remove all seeds and membranes from the jalapeños.
- For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thickened.
- This soup can be made ahead and reheated. The flavors will meld even further overnight.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: jalapeno popper soup, spicy soup, creamy soup, chicken soup, easy soup recipe