Chili Cheddar Jalapeno Soup
Rich, creamy, and delightfully spicy, Chili Cheddar Jalapeno Soup is the ultimate comfort food with a kick! This indulgent recipe combines the bold flavors of sharp cheddar, cream cheese, and a medley of warm spices like cumin, chili powder, and paprika, perfectly balanced by the fiery heat of fresh jalapeños. A silky, velvety broth made with a roux, chicken or vegetable broth, and a splash of heavy cream ties everything together. Topped with crispy crumbled bacon and fresh green onions, this soup is a perfect blend of smokiness, heat, and cheesy goodness. Ready in just 45 minutes, this one-pot wonder is an easy weeknight dinner option, perfect for pairing with crusty bread or crunchy tortilla chips. Whether you’re a spice lover or simply craving an elevated version of classic cheddar soup, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium jalapenos, seeded and finely chopped
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 2 cups milk
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup cooked bacon, crumbled (optional)
- 2 stalks green onions, sliced (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and chopped jalapenos, cooking for an additional 2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to form a roux.
Slowly pour in the chicken or vegetable broth, whisking continuously to avoid lumps. Bring the mixture to a simmer.
Add the milk and heavy cream, stirring well to combine. Reduce the heat to low.
Gradually stir in the shredded cheddar cheese and softened cream cheese until melted and smooth.
Season the soup with cumin, chili powder, paprika, salt, and black pepper. Taste and adjust seasoning as needed.
If using, stir in the crumbled bacon for extra flavor.
Allow the soup to simmer gently for 10-15 minutes, stirring occasionally, until thickened and creamy.
Serve hot, garnished with sliced green onions. Enjoy with crusty bread or tortilla chips on the side for dipping!
Nutrition Facts
Calories |
667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 32.2 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 1794 mg | 78% | |
| Total Carbohydrate | 15.9 g | 6% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 6.9 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 539 mg | 41% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 436 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
