Spicy Jalapeño Popper Soup with Avocado Cream

INGREDIENTS:

For the Soup:

2 tablespoons olive oil

1 medium onion (diced)

4 cloves garlic (minced)

4–6 fresh jalapeños (seeded and diced, adjust for heat preference)

4 cups chicken broth (or vegetable broth for a vegetarian option)

1 cup heavy cream

8 oz cream cheese (cubed)

1 cup shredded cheddar cheese

1 teaspoon smoked paprika

Salt and pepper (to taste)

For the Avocado Cream:

2 ripe avocados

1/4 cup sour cream (or Greek yogurt for a lighter option)

1 tablespoon lime juice

Salt and pepper (to taste)

Optional Garnishes:

Crumbled bacon

Shredded cheddar cheese

Fresh cilantro (chopped)

Tortilla strips

DIRECTIONS:

Step 1: Sauté the Base

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes, until softened.

Stir in the minced garlic and diced jalapeños, cooking for an additional 2–3 minutes until fragrant.

Step 2: Build the Soup

Pour in the chicken broth and bring the mixture to a simmer. Cook for 10 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream, cream cheese, and shredded cheddar cheese. Whisk until the cheeses are fully melted and the soup is smooth and creamy.

Season with smoked paprika, salt, and pepper to taste.

Step 3: Make the Avocado Cream

In a blender or food processor, combine the avocados, sour cream, lime juice, salt, and pepper. Blend until smooth and creamy.

Taste and adjust seasoning as needed. Set aside.

Step 4: Serve and Garnish

Ladle the hot soup into bowls. Swirl a spoonful of avocado cream on top for a cool, creamy contrast.

Garnish with crumbled bacon, shredded cheddar, fresh cilantro, or tortilla strips for added texture and flavor.