Jalapeño Popper Soup
Our garden is bursting with jalapeños! We’ve been trying to come up with all sorts of ways to use them but we just can’t seem to catch up with what our four crazy little plants are producing! I’ve made lots of salsa, used them in these carnitas, made spicy chicken tacos with them and finally threw a few in this jalapeño soup. It was kind of aha moment of sorts when I came up with this flavorful and spicy version of a favorite- cauliflower chowder. I wanted to make something warm and cozy but that was much healthier than traditional cheese stuffed jalapeño poppers. This was the perfect solution.
My husband was super skeptical when I told him what I was planning on making with all of our peppers. I’m pretty sure he thought I had lost my mind. But this soup was seriously one of the most flavorful “chowders” I’ve ever had… I couldn’t get enough of it!
Lately I’ve been trying to incorporate more veggies into our dishes. I really love using cauliflower because of how versatile it is. For this recipe I started off by steaming a full head of cauliflower and then cutting it up into little pieces. Along with the cauliflower I added some chicken broth, whole milk and reduced-fat cream cheese. These three ingredients created the base of this soup. Then of course came the jalapeños. I chopped up three of our really dark peppers. Since they were super spicy I felt like 3 was enough, but if I had bought them at the store I probably would have used 4. I also added chunks of red and green bell pepper, fresh yellow corn, onion and garlic.
I really wanted to make sure that I seasoned everything well. I tossed in some salt, pepper, onion powder, garlic powder, paprika, chili powder and cumin. That made all the difference! Once the soup was ready to serve I crumbled up some bits of bacon, sprinkled on a little bit of cheddar cheese and added a few slices of pepper to the top. It was delicious!
This is definitely a recipe we’ll be making time & time again! We served ours up with freshly baked cornbread and a plate full of fruit. We both loved how filling and flavorful it was- it really did taste like we were eating a bowl full of jalapeño poppers, only a much healthier veggie-filled version!
- 1 tbsp. butter
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ onion, chopped
- 3-4 jalapeño peppers, minced (depending on how spicy you like it)
- 3 cloves garlic, minced
- 3 tbsp. flour
- 1 c. corn
- 1 head cauliflower, chopped
- 3½ c. chicken broth
- ¾ c. whole milk
- ½ tsp. salt
- ¼ tsp. ground pepper
- ¼ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. paprika
- ¼ tsp. chili powder
- pinch cumin
- 4 oz. reduced fat cream cheese, room temperature
- Garnishes (optional):
- bacon crumbles
- cheddar cheese
- slices of jalapeño
- In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
- Turn heat up to medium, whisk in the chicken broth and milk and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
- Add the cream cheese and whisk vigorously until incorporated. This took me about 3 minutes of constant whisking until it became smooth and creamy again- don't worry if it has flecks, just keep whisking 🙂
- Remove from the heat and garnish with desired toppings. Serve immediately.
Recipe source: Life Made Simple