This Jalapeño Popper Soup transforms the beloved, spicy appetizer into a wonderfully creamy and comforting meal in a bowl. It’s a simple recipe that delivers all the cheesy, zesty flavor you crave, perfect for a chilly evening or a fun game-day meal.
My sister Jennifer has always been the adventurous one in the kitchen. I remember one rainy Saturday she declared our afternoon project would be turning her favorite snack into something entirely new. We chopped jalapeños, our eyes watering from the spice and laughter, and stirred a bubbling pot that filled the house with the most incredible, savory aroma. This soup is just like her, a little spicy, warm, and guaranteed to make you smile. It’s a hug in a bowl, full of happy memories.
A Few Things to Love About This Recipe
- Appetizer in a Bowl: Captures all the classic, creamy, and spicy flavors of jalapeño poppers.
- Quick & Easy: A comforting and hearty meal that comes together in just about 35 minutes.
- Customizable Heat: Easily adjust the spice level by adding or removing jalapeño seeds.
- Perfect for Toppings: Load it up with bacon, green onions, and extra cheese for the full experience.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 fresh jalapeños, seeded and diced (plus slices for garnish)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 cups chicken broth
- 2 cups cooked shredded chicken (optional for extra protein)
- 8 oz cream cheese, softened
- 1 cup half-and-half (or heavy cream for extra richness)
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- 4 slices turkey bacon, cooked and crumbled (for topping)
- 2 green onions, sliced (for garnish)
Putting It All Together
First, let’s soften the onions.
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it softens and becomes translucent, which usually takes about 5 minutes. This gentle step builds the first layer of flavor for our soup.
Now, we’ll add the garlic and spices.
Stir in the minced garlic, diced jalapeños, smoked paprika, and cumin. Continue cooking for just another minute until you can smell that wonderful, fragrant aroma filling your kitchen. It’s one of my favorite parts of the cooking process!
Next, pour in the broth.
Pour in the chicken broth, stirring to combine everything. This is when you’ll add your shredded chicken if you’re using it. Bring the mixture to a gentle simmer. Using a rotisserie chicken is a wonderful little shortcut my mom taught me to save time.
Time to stir in the cream cheese.
Now for the creamy magic. Add the softened cream cheese, stirring continuously until it has completely melted into the broth and the mixture is smooth. I find that cutting the cream cheese into smaller cubes helps it melt more evenly.
Let’s make it cheesy and creamy.
Lower the heat to low before stirring in the half-and-half and the shredded cheddar cheese. Cook gently, stirring often, until the cheese is melted and the soup is beautifully creamy and has thickened slightly, about 10 minutes. Be careful not to let it boil, as that can make the dairy separate.
Finally, a little salt and pepper.
Taste the soup and season it with salt and black pepper as needed. Sometimes the cheese and broth add enough salt on their own, so it’s always best to taste first.
Serve it up warm.
Ladle the warm soup into bowls. Now for the best part, the toppings! Sprinkle generously with crumbled turkey bacon, sliced green onions, a little extra cheddar, and a few fresh jalapeño slices if you like the extra kick.
A Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This calculation is for one of six servings and is intended as a general guide.
For a Lighter Touch
- Lighter Cream Cheese: For a less rich version, you can substitute the full-fat cream cheese with Neufchâtel cheese, which has a similar texture but lower fat content.
- Swap the Cream: Instead of half-and-half or heavy cream, try using whole milk or even evaporated milk for a lighter, creamy consistency.
- Go Lean with Cheese: Using a reduced-fat sharp cheddar cheese can cut down on calories while still providing plenty of flavor.
Our Favorite Ways to Serve This Soup
- With Crusty Bread: There’s nothing better than a thick slice of crusty bread or a warm bread bowl for dipping into this creamy soup.
- Add a Crunchy Topping: Serve with a side of tortilla chips or cornbread croutons for a satisfying crunch that complements the soup’s texture.
- Set Up a Toppings Bar: For a fun family dinner or gathering, set out small bowls of all the garnishes, bacon, different cheeses, sour cream, chives, and cilantro, and let everyone customize their own bowl.
A Few Little Tips for Success
- Boiling the Soup After Adding Dairy: Once you add the cream cheese, half-and-half, and cheddar, keep the heat on low. Bringing the soup to a boil can cause the dairy to curdle and result in a grainy texture.
- Using Cold Cream Cheese: Make sure your cream cheese is softened to room temperature before adding it to the pot. Cold cream cheese won’t melt smoothly and can leave you with little lumps in your soup.
- Not Seeding the Jalapeños Properly: For a milder heat, be sure to scrape out all the white membranes and seeds from the jalapeños, as that’s where most of the spice is concentrated. If you’re unsure about your heat tolerance, start with fewer peppers.
Saving Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop over low heat, stirring occasionally to prevent separation. I generally don’t recommend freezing dairy-based soups as the texture can change upon thawing, but if you must, it will still be tasty.
From My Kitchen to Yours
Cooking is about so much more than just the food; it’s about the warmth, the memories, and the love shared around the table. I hope this Jalapeño Popper Soup brings a little bit of that cozy, happy feeling into your home. May it be the start of a wonderful new memory for you and yours.
You Might Be Wondering…
Can I make this soup less spicy?
Absolutely. The easiest way to control the heat is by carefully removing all seeds and white pith from the inside of the jalapeños. For an even milder soup, you can reduce the number of jalapeños from four to two.
Can this recipe be made vegetarian?
Yes, it’s a simple switch! Just use a quality vegetable broth instead of chicken broth and omit the optional shredded chicken. You can also leave off the bacon topping or use a plant-based bacon alternative.
How can I thicken the soup if it’s too thin?
If you prefer a thicker consistency, you can let the soup simmer on low for a bit longer to allow it to reduce. Alternatively, you can create a small slurry by whisking one tablespoon of cornstarch with two tablespoons of cold water, then slowly stir it into the simmering soup until it reaches your desired thickness.
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Jalapeño Popper Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This Jalapeño Popper Soup transforms the beloved, spicy appetizer into a wonderfully creamy and comforting meal in a bowl. It’s quick, full of flavor, and perfect for cozy nights or game-day gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 fresh jalapeños, seeded and diced (plus slices for garnish)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 4 cups chicken broth
- 2 cups cooked shredded chicken (optional)
- 8 oz cream cheese, softened
- 1 cup half-and-half (or heavy cream)
- 2 cups shredded cheddar cheese
- Salt and black pepper, to taste
- 4 slices turkey bacon, cooked and crumbled
- 2 green onions, sliced
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes.
- Stir in garlic, jalapeños, smoked paprika, and cumin. Cook for 1 minute until fragrant.
- Pour in chicken broth and add shredded chicken if using. Bring to a simmer.
- Add softened cream cheese and stir until fully melted and smooth.
- Lower heat and stir in half-and-half and cheddar cheese. Cook gently until melted and slightly thickened, about 10 minutes.
- Season with salt and pepper to taste.
- Ladle into bowls and top with turkey bacon, green onions, extra cheese, and jalapeño slices if desired.
Notes
To reduce spice, remove all jalapeño seeds and white pith. For a vegetarian version, use vegetable broth and omit chicken and bacon. Soup stores well in the fridge for 3-4 days, but avoid freezing due to dairy content.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 95mg
Keywords: jalapeño popper, soup, cheesy, spicy, comfort food