February 23, 2022
Jalapeno Popper Soup
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1 tablespoon butter 1/2 onion, diced 3-4 jalapenos, diced 2 cloves garlic, minced 4 slices bacon, cut into bite-sized pieces 14 ounce can diced tomatoes 3 cups chicken or vegetable broth 1 cup frozen corn 1 teaspoon dried cilantro 1/4 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon cumin 4 ounces cream cheese 1/2 cup cream or half & half 1 1/4 cup cheddar cheese (reserve 1/4 cup) |
In a stockpot over medium-high heat, melt butter and add jalapeno and onions. Cook until onions are translucent and tender, about 3-4 minutes. Add garlic. Cook until fragrant, about 1 minute. Stir in bacon and cook through. Add tomatoes, chicken stock, cilantro, paprika, chili powder, and cumin. Bring to a simmer and reduce heat to medium. Add cream cheese and stir until melted and well incorporated. Slowly add cream and 1 cup cheddar cheese. Stir until cheese is melted. Season to taste with salt and pepper. Ladle into bowls and garnish with remaining cheddar cheese and sweet corn, bacon crumbles, fresh cilantro, or chives. |
