Description
This Spicy Jalapeño Cheeseburger Soup is a bold and flavorful twist on the classic cheeseburger, combining ground beef, fresh jalapeños, and a creamy cheese base for a comforting and spicy soup that’s perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 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
- 1 cup heavy cream
- 4 oz cream cheese, softened and cut into cubes
- 1 cup sharp cheddar cheese, shredded
- Salt and black pepper to taste
- Olive oil for cooking
Garnishes
- 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 yellow onion, mince garlic cloves, and finely chop the fresh jalapeños. Shred the sharp cheddar cheese and soften the cream cheese by cutting it into cubes.
- 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, breaking it apart with a spoon, and cook until fully browned with no pink remaining. Drain excess fat from the pot.
- Sauté the Aromatics and Jalapeños: Reduce heat to medium, add the diced onion and jalapeños to the beef. Cook while stirring occasionally until onions soften and turn translucent, about 5-7 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Build the Flavor Base: Stir in the tomato paste, Worcestershire sauce, Dijon mustard, smoked paprika, and cayenne pepper. Cook for 2 minutes, stirring constantly to blend the flavors.
- Thicken with Flour: Sprinkle the flour evenly over the beef and vegetable mixture, stirring well to coat everything. Cook for another 1-2 minutes to remove the raw flour taste.
- Add Broth and Simmer: Gradually pour in the low-sodium beef broth while stirring constantly to avoid lumps. Bring the soup to a gentle simmer, then reduce heat to low and let it cook uncovered for 10-15 minutes to thicken and develop flavors.
- Stir in Dairy and Cheese: Remove the pot from heat. Stir in the heavy cream until well combined. Then add the softened cream cheese cubes and shredded cheddar cheese, stirring continuously until all the cheese melts and the soup becomes smooth and creamy.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Ladle the hot soup into bowls and garnish with crispy beef bacon bits, fresh green onions, extra shredded cheddar, sour cream, and crushed tortilla chips as desired.
Notes
- Adjust the amount of cayenne pepper to control the heat level.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, but the soup may be less creamy.
- Use low-sodium beef broth to better control the saltiness of the soup.
- For extra smoky flavor, add a dash of liquid smoke or smoked cheese as garnish.
- To make it gluten-free, use gluten-free flour or cornstarch as the thickening agent.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
