Spicy Jalapeño Popper Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the bacon: In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate to drain. Leave about 1 tablespoon of bacon grease in the pot.

Step 2

Sauté the vegetables: Add olive oil to the pot with the remaining bacon grease. Add the diced onion, garlic, jalapeños, and red bell pepper. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Add spices: Stir in the smoked paprika, cumin, and cayenne pepper (if using). Cook for another minute to let the spices bloom.

Step 4

Add broth and simmer: Pour in the chicken broth and bring the soup to a simmer. Let it cook for 15 minutes to blend the flavors.

Step 5

Add cream and cheese: Reduce the heat to low. Stir in the heavy cream and the cream cheese cubes, stirring constantly until the cream cheese is fully melted and the soup is smooth. Gradually add the shredded cheddar cheese, stirring until melted and well combined.

Step 6

Season: Taste and season with salt and pepper as needed.

Step 7

Serve: Ladle the soup into bowls and top with the crispy bacon pieces. Garnish with fresh cilantro for added flavor. Serve hot and enjoy the spicy, cheesy goodness!