Description

This Spicy Jalapeño Cheeseburger Soup offers a bold and comforting twist on the classic cheeseburger. Loaded with ground beef, fresh jalapeños, and a rich blend of cheeses, this creamy soup is infused with smoky and spicy flavors that make it a perfect hearty meal for any day. Garnished with crispy bacon bits, green onions, sour cream, and crushed tortilla chips, it delivers a satisfying combination of textures and tastes.

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

Other

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

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Instructions

Prep Your Ingredients: Dice your onion, mince your garlic, and finely chop your fresh jalapeños. Shred your cheddar cheese and have your cream cheese softened and cut into cubes.
Brown the Beef: In a large heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium-high heat. Add your ground beef and cook, breaking it up with a spoon, until it’s fully browned and no pink remains. Drain off any excess fat from the pot.
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 5-7 minutes. Stir in the minced garlic and cook for another 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 combine and deepen flavors.
Thicken with Flour: Sprinkle the flour over the beef and vegetable mixture. Stir well to coat everything evenly and cook for another 1-2 minutes to remove raw flour taste.
Add Broth and Simmer: Gradually pour in the beef broth, stirring constantly to prevent lumps. Bring the soup to a gentle simmer, then reduce the heat to low and let it cook for 10-15 minutes to thicken and develop flavor.
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 cheddar cheese, stirring continuously until all the cheese is melted and the soup is smooth.
Season and Serve: Taste the soup and season generously with salt and black pepper. 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.

Notes

Adjust the cayenne pepper to control the heat level of the soup.
Use low-sodium beef broth to manage the saltiness of the soup.
For a thicker soup, simmer a bit longer to reduce the liquid.
Substitute cream cheese with Neufchâtel for a lighter option.
Serve with crusty bread or cornbread for a more filling meal.