This simple soup combines jalapeño poppers and white bean soup to create flavor explosions in every bowl.
Remove the stems from the jalapeños, slice them vertically, and use a spoon to remove the seeds before dicing. Add the peppers to a large pot with nonstick cooking spray over medium-high heat. Cook until the peppers begin to soften, about 3-5 minutes.
Dice the cooked bacon slices and add to the pot with the peppers after they're tender. (If you're using raw bacon, cook the bacon before adding the peppers.)
Add the remaining ingredients except for the cream cheese. Bring to a soft boil, stirring often.
Reduce the heat to low before stirring in the cream cheese. Continue to simmer until the cream cheese is fully incorporated and no lumps remain.
Once the cream cheese is fully incorporated, remove from the heat and serve.
I originally created this spicy bean and bacon soup recipe for Stronger U, a nutrition coaching leader. They’ve helped more than 10,000 people lose over 100,000 pounds, and I recommend checking them out if you have any interest in working with a nutrition coach.