Preparation:
Step 1: In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the drippings in the pot.
Step 2: In the same pot, add the chopped onion and sauté for about 3-4 minutes until softened. Then, add the minced garlic and diced jalapeños, cooking for an additional 2 minutes until fragrant.
Step 3: Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld.
Step 4: Stir in the cream cheese until fully melted and combined. Then, add the shredded cheddar cheese and milk, stirring until the cheese is melted and the soup is creamy.
Step 5: Season the soup with cumin, smoked paprika, salt, and pepper. Adjust the spices according to your taste preferences. Add the cooked bacon back into the pot and stir well.
Variation
- Spicy Variation: For an extra kick, include some diced serrano peppers or a dash of hot sauce.
- Vegetarian Option: Omit the bacon and use vegetable broth. You can add some sautéed mushrooms for added flavor.
- Dairy-Free: Substitute the cream cheese and milk with cashew cream or coconut milk for a dairy-free version.
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