Description
This Spicy Jalapeño Cheeseburger Soup combines the bold flavors of a classic cheeseburger with a creamy, spicy twist. Ground beef, fresh jalapeños, and sharp cheddar cheese come together in a rich, comforting soup that’s perfect for a satisfying meal with a kick. Topped with crispy bacon bits, green onions, sour cream, and crushed tortilla chips, this soup delivers a delicious and hearty experience.
Ingredients
Scale
Soup Base
- 1 lb lean ground beef (85/15 or 90/10)
- 2 medium-sized fresh jalapeños, finely diced
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons all-purpose flour
- 4 cups low-sodium beef broth
Dairy and Cheese
- 1 cup heavy cream
- 4 oz cream cheese, softened and cut into cubes
- 1 cup sharp cheddar cheese, shredded
Seasonings and Garnishes
- Salt and black pepper to taste
- Olive oil for cooking
- Crispy beef bacon bits for garnish
- Fresh green onions for garnish
- Extra shredded cheddar for garnish
- Sour cream for garnish
- Crushed tortilla chips for garnish
Instructions
- Prep Your Ingredients: Dice the onion, mince the garlic, and finely chop the fresh jalapeños. Shred the sharp cheddar cheese and have the cream cheese softened and cut into cubes for easy incorporation later.
- Brown the Beef: Heat one tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned with no pink remaining. Drain any excess fat from the pot to keep the soup from becoming greasy.
- Sauté the Aromatics and Jalapeños: Reduce the heat to medium. Add the diced onion and chopped jalapeños to the pot with the beef. Cook, stirring occasionally, until the onions are softened and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another minute until fragrant, building the soup’s flavor foundation.
- Build the Flavor Base: Stir in the tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper. Cook this mixture for 2 minutes, stirring constantly to develop a rich and bold taste.
- Thicken with Flour: Sprinkle the all-purpose flour over the beef and vegetable mixture. Stir well to evenly coat and cook for 1 to 2 minutes, which helps thicken the soup and creates a smooth texture.
- Add Broth and Simmer: Gradually pour in the low-sodium beef broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 10 to 15 minutes to allow flavors to meld and the soup to thicken slightly.
- Stir in Dairy and Cheese: Remove the pot from the heat. Stir in the heavy cream until fully incorporated, then add the softened cream cheese cubes and shredded sharp cheddar cheese. Stir continuously until all the cheese melts and the soup becomes creamy and smooth.
- Season and Serve: Taste and season the soup with salt and freshly ground black pepper as desired. Ladle the hot soup into bowls and garnish generously with crispy beef bacon bits, fresh green onions, extra shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips for added texture and flavor.
Notes
- Adjust the cayenne pepper to control the spice level to your preference.
- Use low-sodium beef broth to better control the final saltiness of the soup.
- Softening the cream cheese beforehand helps it melt smoothly into the soup.
- You can substitute ground turkey or chicken for a leaner protein option if preferred.
- For a thicker soup, allow it to simmer a bit longer before adding the dairy.
- Serve with warm crusty bread or cornbread for a complete meal.
