Spicy Jalapeño Popper Soup with Avocado Cream is a warm and comforting dish that brings together the bold flavors of jalapeños and the creaminess of avocado. This soup is perfect for those chilly nights when you want something spicy yet satisfying. With a blend of fresh ingredients, it is not only delicious but also easy to make.
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Why Make This Recipe
If you enjoy a little kick in your meals, this soup is just for you! It combines the beloved flavors of jalapeño poppers in a cozy soup format. The creamy avocado topping adds a refreshing twist to the heat of the jalapeños, making every spoonful enjoyable. This recipe is also simple and quick, making it a great choice for a weeknight dinner or a weekend comfort meal.
How to Make Spicy Jalapeño Popper Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 2 cups diced potatoes
- 2 cups fresh or frozen corn
- 1 cup diced jalapeños (seeds removed for less heat)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Avocado cream for serving (avocado, lime juice, salt)
Directions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
- Add the broth and bring it to a boil.
- Stir in the diced potatoes, corn, jalapeños, and cumin.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Season with salt and pepper to taste.
- To make the avocado cream, blend avocado with lime juice and a pinch of salt.
- Serve the soup hot, topped with a dollop of avocado cream.
How to Serve Spicy Jalapeño Popper Soup
Serve the soup hot in bowls. Add a generous dollop of avocado cream on top to enhance the flavor. You can also serve it with some crusty bread or tortilla chips on the side for a complete meal.
How to Store Spicy Jalapeño Popper Soup
Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until hot.
Tips to Make Spicy Jalapeño Popper Soup
- Adjust the heat by adding more or fewer jalapeños.
- If you like creamier soup, blend a portion of it once it’s cooked and then mix it back in.
- Use fresh herbs like cilantro for extra freshness before serving.
Variation
You can add shredded cheese on top of the soup for a cheesy flavor. If you want a smokier taste, consider adding some smoked paprika or using smoked jalapeños.
FAQs
1. Can I make this soup vegan?
Yes, you can use vegetable broth and omit any non-vegan toppings to make it vegan-friendly.
2. How can I make this soup less spicy?
Remove the seeds from the jalapeños, and limit the amount you use. You can also replace jalapeños with milder peppers like bell peppers.
3. Can I freeze Spicy Jalapeño Popper Soup?
Yes, the soup can be frozen. Just ensure it cools completely before placing it in a freezer-safe container. It can last in the freezer for up to 3 months.
Enjoy making and savoring this delightful Spicy Jalapeño Popper Soup with Avocado Cream!
Spicy Jalapeño Popper Soup with Avocado Cream
Ingredients
Base ingredients
- 1 tablespoon olive oil For sautéing.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth Use vegetable broth for a vegan option.
Vegetables
- 2 cups diced potatoes Russet or Yukon Gold works well.
- 2 cups fresh or frozen corn
- 1 cup diced jalapeños Seeds removed for less heat.
Seasoning
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Avocado cream for serving (avocado, lime juice, salt) Blend before serving.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and sauté until translucent.
- Stir in the minced garlic and cook until fragrant.
Cooking
- Add the broth and bring it to a boil.
- Stir in the diced potatoes, corn, jalapeños, and cumin.
- Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.
- Season with salt and pepper to taste.
Serving
- To make the avocado cream, blend avocado with lime juice and a pinch of salt.
- Serve the soup hot, topped with a dollop of avocado cream.
