This Creamy Jalapeño Popper Soup is like a warm, comforting hug in a bowl! It takes all the delicious flavors of classic jalapeño poppers – spicy jalapeños, creamy cream cheese, crispy bacon, and sharp cheddar cheese – and transforms them into a rich and satisfying soup. I love how this recipe is both easy to make and incredibly flavorful. It’s perfect for a chilly evening, a game day gathering, or any time you’re craving a cheesy, spicy, and comforting soup.
Why You’ll Love This Jalapeño Popper Soup
- Creamy and Cheesy: Made with cream cheese, half-and-half, and cheddar cheese, this soup is incredibly rich and creamy.
- Spicy Kick: Fresh jalapeños add a delicious kick of heat that’s perfectly balanced by the creamy base.
- Bacon Goodness: Crispy bacon adds a smoky and savory flavor that complements the other ingredients perfectly.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Comfort Food Classic: It’s like a deconstructed jalapeño popper in soup form – pure comfort food!
Ingredients for Jalapeño Popper Soup
Here’s what you’ll need to make this flavorful soup. The full list with measurements is in the recipe card below.
Main Ingredients
- Bacon, diced (Meat)
- Jalapeno peppers, chopped (Vegetable)
- Red or green bell peppers, chopped (Vegetable)
- White onion, chopped (Vegetable)
- Garlic, minced (Aromatic)
- All-purpose flour (Thickener)
- Low sodium chicken broth (Liquid)
- Cream cheese, cut into cubes (Dairy)
- Half and half (Dairy)
- Shredded chicken (Meat)
Seasoning
- Paprika (Spice)
- Cumin (Spice)
- Kosher salt (Seasoning)
- Black pepper (Spice)
Optional Toppings
- Shredded cheddar cheese (Dairy)
- Chopped green onions (Herb)
- Sliced jalapeno (Vegetable)
- Crumbled bacon (Meat)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Jalapeño Popper Soup as is, but here are a few ideas for variations:
- Adjust the Heat: Use more or fewer jalapeños, or remove the seeds and membranes for a milder flavor. You can also use pickled jalapeños.
- Different Cheese: Try using Monterey Jack, pepper jack, or a blend of cheeses.
- Add Corn: Stir in some corn kernels for added sweetness and texture.
- Make it Vegetarian: Omit the bacon and use vegetable broth instead of chicken broth.
- Add More Veggies: Add some diced tomatoes
How to Make Jalapeño Popper Soup
Let me show you how easy it is to make this Creamy Jalapeño Popper Soup:
Cook the Bacon
- I cook the diced bacon in a Dutch oven or stockpot over medium heat, stirring frequently, for about 10 minutes, or until the bacon is crisp.
- Using a slotted spoon, I transfer the cooked bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the pot.
Sauté Vegetables
- I add the chopped jalapeno peppers, bell peppers, and onion to the pot with the bacon grease.
- I sauté for 5-6 minutes, until the vegetables are soft.
- Then, I add the minced garlic, flour, salt, paprika, cumin and pepper and cook for an additional minute, stirring constantly.
Add Broth and Simmer
- I add the chicken broth to the pot and bring the mixture to a boil over medium-high heat.
Add Cream Cheese and Chicken
- Once it’s boiling, I turn the heat to medium-low and add the cubed cream cheese.
- I stir vigorously until the cream cheese is fully melted.
- Then, I add the half-and-half and shredded chicken and cook for 10 minutes, or until heated through.
Serve
- I ladle the soup into bowls and garnish with shredded cheese, chopped green onions, sliced jalapenos, and crumbled bacon (all optional, but highly recommended!).
Tips and Tricks for the BEST Jalapeño Popper Soup
Here are my secrets for making this soup truly amazing:
- Use a Dutch Oven or Stockpot: A heavy-bottomed pot, like a Dutch oven or stockpot, helps to distribute heat evenly and prevents the soup from scorching.
- Fresh Jalapeños: Fresh jalapeños have the best flavor and texture for this soup.
- Seed the Jalapeños: Removing the seeds and membranes from the jalapeños reduces the heat. If you like it spicier, leave some of the seeds in.
- Don’t Boil the Cream Cheese: Once you add the cream cheese, keep the heat on low to prevent it from curdling.
- Room temperature: Using ingredients on room temperature helps
How to Serve
This Jalapeño Popper Soup is perfect for:
- Game Day: A warm and comforting soup for watching the game.
- Potlucks: A crowd-pleasing dish that’s easy to transport.
- Weeknight Dinners: A quick and easy meal for busy weeknights.
- Chilly Evenings: The perfect soup to warm you up on a cold day.
Make Ahead and Storage
You can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Jalapeño Popper Soup
- Can I make this without the bacon?
- Yes, you can omit the bacon for a vegetarian version.
- Can I use a different type of cheese?
- Absolutely! Feel free to use your favorite cheese or a blend of cheeses.
- Can I freeze this soup?
- I don’t recommend freezing this soup, as the cream cheese and half-and-half may separate upon thawing.
Enjoy this creamy, cheesy, spicy, and incredibly flavorful Jalapeño Popper Soup! It’s a comforting and delicious twist on a classic appetizer.
Print
Creamy Jalapeño Popper Soup
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soup, Main Course
- Cuisine: American
Description
This Jalapeño Popper Soup combines all the delicious flavors of jalapeño poppers – spicy jalapeños, creamy cream cheese, crispy bacon, and cheddar cheese – in a warm and comforting soup.
Ingredients
Scale
- 8 ounces bacon, diced
- 4–6 jalapeño peppers, seeded, membranes removed, and chopped (see notes for heat level)
- 1/2 cup chopped red or green bell pepper (or a mix)
- 1/2 cup chopped white onion
- 3 large cloves garlic, minced
- 1/4 cup all-purpose flour
- 1/4 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups low-sodium chicken broth
- 8 ounces cream cheese, cut into cubes
- 1 cup half-and-half
- 2 cups shredded cooked chicken
Optional Toppings:
- Shredded cheddar cheese
- Chopped green onions (scallions)
- Sliced jalapeño peppers
- Crumbled cooked bacon
Instructions
- Cook Bacon: In a large Dutch oven or stockpot over medium heat, cook the diced bacon, stirring frequently, until crispy (about 10 minutes).
- Remove Bacon: Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels to drain. Reserve 2 tablespoons of the bacon grease in the pot. Discard the remaining grease.
- Sauté Vegetables: Add the chopped jalapeño peppers, bell pepper, and onion to the pot with the reserved bacon grease. Sauté over medium heat for 5-6 minutes, or until the vegetables are softened.
- Add Garlic and Flour: Add the minced garlic, flour, paprika, cumin, salt, and pepper to the pot. Cook for 1 minute, stirring constantly.
- Add Broth and Simmer: Gradually pour in the chicken broth, whisking constantly to prevent lumps. Bring the mixture to a boil over medium-high heat.
- Add Cream Cheese: Once boiling, reduce the heat to medium-low. Add the cubed cream cheese to the pot. Stir vigorously until the cream cheese is completely melted and incorporated into the soup.
- Add Half-and-Half and Chicken: Stir in the half-and-half and the shredded cooked chicken. Cook for about 10 minutes, or until the soup is heated through. Do not boil.
- Serve: Ladle the soup into bowls. Garnish with your desired toppings, such as shredded cheddar cheese, chopped green onions, sliced jalapeños, and the reserved crumbled bacon.
Notes
- Jalapeño Heat: The heat level of jalapeños can vary. For a milder soup, remove the seeds and membranes from the jalapeños before chopping. For a spicier soup, leave some of the seeds and membranes intact. Always wear gloves when handling jalapeños, and avoid touching your eyes.
- Cream Cheese: Make sure the cream cheese is cut into cubes for easier melting.
- Chicken: You can use leftover cooked chicken, rotisserie chicken, or quickly poach or bake chicken breasts for this recipe.
- Serving Suggestions: Serve this soup with crusty bread, tortilla chips, or a side salad.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days.