Ingredients
Equipment
Method
- Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pot.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and jalapenos and cook for another minute until fragrant.
- Pour in chicken broth and bring to a simmer.
- In a separate bowl, whisk together cream cheese, cheddar cheese, and Monterey Jack cheese.
- In a small bowl, whisk together cornstarch and milk or half-and-half until smooth.
- Gradually whisk the cornstarch slurry into the simmering broth. Stir constantly until the soup begins to thicken slightly.
- Reduce the heat to low and gradually add the cheese mixture, whisking constantly until the cheese is melted and the soup is smooth and creamy.
- Season the soup with cumin, garlic powder, onion powder, salt, and pepper to taste.
- Crumble the cooked bacon and stir most of it into the soup, reserving some for garnish.
- Serve hot, garnished with crumbled bacon, sliced jalapenos, sour cream, or chopped green onions, if desired.
Notes
For a milder soup, remove the seeds and membranes from the jalapenos. For extra heat, leave the seeds in or add a pinch of cayenne pepper. Use good quality cheese for the best flavor and melting quality. Don't boil the soup after adding the cheese to prevent it from separating. Leftovers can be stored in the refrigerator for up to 3 days or frozen. If freezing, thaw completely and add a splash of milk or cream to restore creaminess.