Ingredients
Scale
- 1 block full-fat cream cheese
- 2 cups sharp cheddar cheese, shredded
- 3–4 fresh jalapeños, diced (remove seeds for less heat)
- 6 slices bacon, chopped
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (low sodium preferred)
- 1 splash heavy cream (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Start with a cold pan and fry chopped bacon over low heat until crispy. Remove bacon and set aside, reserving grease.
- Sauté chopped onion and garlic in bacon grease until soft and lightly browned.
- Add diced jalapeños and cook for a few minutes until softened and fragrant.
- Pour in chicken broth and bring to a gentle boil. Simmer 10–15 minutes.
- Reduce heat and stir in softened cream cheese until melted, then add shredded cheddar a handful at a time, stirring until smooth and creamy.
- Optional: blend with an immersion blender for a silky texture, or leave chunky.
- Stir crispy bacon back in or use as a garnish before serving.
Notes
For extra flavor variations, try adding shredded rotisserie chicken, roasted poblanos, or even make it vegetarian with beans and veggie broth. This soup also reheats and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 85mg