Ingredients
Scale
- 4 slices bacon, cooked and crumbled
- 4 cups chicken or vegetable broth
- 1 cup cream cheese, softened
- 2 cups shredded cheese (cheddar and Monterey Jack)
- 3 large jalapenos, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro and sliced jalapenos for garnish
Instructions
- In a large pot, cook bacon until crispy, then remove and set aside.
- In the same pot, sauté onion and garlic until translucent.
- Add sliced jalapenos, smoked paprika, salt, and pepper; cook for 2 minutes.
- Pour in broth and bring to a boil.
- Reduce heat and stir in cream cheese until melted and smooth.
- Add shredded cheeses gradually, stirring until melted and creamy.
- Simmer for 10 minutes, then serve hot garnished with bacon, cilantro, and jalapenos.
Notes
- Adjust spice level by adding more or fewer jalapenos.
- For a vegetarian version, exclude bacon and top with toasted bread crumbs.
- This soup can be made ahead and reheated nicely.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if bacon omitted)
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 105mg