Spicy Jalapeño Cheeseburger Soup

 

Spicy Jalapeño Cheeseburger Soup

Ingredients

Ground beef – 1 pound

Yellow onion – 1 medium, finely diced

Garlic – 2 cloves, minced

Jalapeños – 2 fresh, diced (or ¼ cup pickled jalapeños for extra tang)

Beef broth – 4 cups

Potatoes – 2 medium, peeled and cut into cubes

Carrots – 1 cup, shredded

Cream cheese – 4 ounces, softened and cubed

Milk – 1 cup (whole milk recommended for creaminess)

Cheddar cheese – 1½ cups, shredded

Pepper jack cheese – 1 cup, shredded

Cayenne pepper – ½ teaspoon (or more to taste)

Italian seasoning – 1 teaspoon

Smoked paprika – ½ teaspoon

Salt and black pepper – to taste

Optional garnishes – crispy bacon crumbles, sliced jalapeños, sour cream, or chopped green onions

Instructions

Brown the beef

In a large pot over medium heat, cook the ground beef until fully browned. Drain off any excess fat if needed. Add the diced onion and minced garlic, and sauté for 3–4 minutes until the onion turns soft and translucent.

Add the jalapeños

Stir in the fresh or pickled jalapeños. Cook for 2–3 minutes until they soften and release their aroma.

Build the soup base

Pour in the beef broth, then add the cubed potatoes and shredded carrots. Bring the mixture to a boil, then lower the heat and simmer for 15–20 minutes, or until the potatoes are tender.

Make it creamy

Stir in the cubed cream cheese until melted and smooth. Add the milk, cheddar, and pepper jack cheeses. Continue stirring until the cheeses are fully melted and the soup develops a creamy texture.

Season the soup

Sprinkle in the cayenne pepper, Italian seasoning, smoked paprika, salt, and black pepper. Adjust seasonings to taste, depending on your heat preference.

Finish and serve

Ladle the soup into bowls and garnish with your favorite toppings such as crispy bacon crumbles, extra jalapeño slices, sour cream, or chopped green onions. Serve hot and enjoy the spicy, cheesy comfort!