Ingredients
Scale
- 4 slices of bacon, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 large jalapenos, seeded and chopped
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1 cup cream cheese, softened
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: chopped green onions, additional shredded cheese, crumbled bacon
Instructions
- Begin by cooking the bacon in a large pot over medium heat until crispy. Remove and set aside, leaving the bacon drippings in the pot. Add the diced onion to the drippings and sauté until translucent, about 5 minutes. Stir in the minced garlic and chopped jalapenos, cooking for another 2 minutes until fragrant.
- Pour in the chicken broth, scraping any brown bits from the bottom of the pot. Bring the mixture to a simmer and let it cook for about 10 minutes to meld the flavors.
- Add the softened cream cheese, shredded cheddar, and heavy cream to the pot. Stir continuously until the cheese has melted and the soup is smooth and creamy. Season with smoked paprika, salt, and pepper to taste.
- Ladle the soup into bowls, topping with crumbled bacon, chopped green onions, and extra cheese if desired. Serve hot and enjoy a cozy, spicy meal.
Notes
- For milder flavor, reduce the amount of jalapenos or remove the seeds.
- Stir in cooked chicken or ham for added protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop.
- Freeze in freezer-safe containers for up to 3 months for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb, Keto
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380 kcal Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: thirty-two grams
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 105mg