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.
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