Jalapeno Popper Soup is a creamy, spicy bowl packed with melty cheese, crispy bacon, and just the right amount of kick from fresh jalapenos. It’s like your favorite jalapeno popper snacks, but in a warm, spoonable form that’s perfect for chilly days. The soup has a smooth texture with little bursts of heat and flavor that keep things exciting from the first bite to the last.
I love making this soup when I want something comforting but with a bit of a fiery twist. The combination of creaminess and spice always feels like a little hug with a kick. One of my favorite things about this soup is how flexible it is — you can add more or less jalapeno depending on how spicy you’re feeling, and the crispy bacon bits add a satisfying crunch that I never skip.
When I serve this soup, I usually top it with a sprinkle of shredded cheddar and a few slices of fresh jalapeno for extra color and heat. It’s great with a side of crusty bread or tortilla chips to scoop up every last drop. This soup always gets people talking, and it’s such a fun dish to share with friends or family when you’re craving something cozy and a little bold.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky, salty crunch that balances the creaminess. You can swap this for turkey bacon or smoked sausage if you’re looking for a leaner or different smoky flavor.
Jalapenos: These bring the signature heat. If you want less spice, use fewer seeds or try milder peppers like poblano. For extra zing, keep some seeds or add a pinch of cayenne.
Cream Cheese & Cheddar Cheese: Cream cheese makes the soup extra creamy and rich, while sharp cheddar adds depth and tang. Use full-fat versions for best texture. Goat cheese or Monterrey Jack can also work for different flavors.
Chicken: Cooked chicken adds heartiness. Rotisserie chicken or leftover roast chicken work great to save time. You can skip it for a vegetarian version or add beans for protein instead.
How Do You Make the Soup Creamy Without It Separating?
Maintaining a smooth and creamy soup without curdling is key. Here’s how I avoid separation:
- Cook the roux thoroughly before adding liquid to eliminate the raw flour taste and provide good thickening.
- Whisk in chicken broth gradually to avoid lumps and achieve a smooth base.
- Add cream cheese at low heat and stir gently until fully melted—don’t boil the soup after this point.
- When adding milk and cream, keep heat low and stir frequently to blend everything well.
- Warm the chicken and bacon only briefly to avoid breaking the creamy texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking bacon and simmering the soup all in one place.
- Wooden spoon – great for stirring the roux and scraping the bottom without damaging your pot.
- Whisk – helps to blend flour and broth smoothly, avoiding lumps in the soup.
- Sharp knife and cutting board – essential for chopping jalapenos, onions, and bacon safely and evenly.
- Measuring cups and spoons – help you get the right balance of ingredients for the best flavor and texture.
Flavor Variations & Add-Ins
- Swap chicken for cooked shrimp for a tasty seafood twist with spicy creaminess.
- Add a handful of corn kernels for a little sweetness and extra texture.
- Use pepper jack cheese instead of cheddar for a creamier cheese with a spicy kick.
- Mix in diced cooked potatoes to make the soup heartier and more filling.
Jalapeno Popper Soup
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2-3 jalapeno peppers, seeded and finely chopped (adjust to taste)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 8 oz cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup milk (whole or 2%)
- 1 cup heavy cream
- 2 cups cooked chicken breast, diced
- Salt and freshly ground black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Sliced jalapeno peppers (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 25-30 minutes of cooking. In total, you’ll be ready to serve in around 40-45 minutes, making this soup a perfect warm and hearty meal for any day.
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Use a slotted spoon to remove the bacon, and leave the bacon fat in the pot for flavor.
2. Sauté Vegetables:
Add the chopped onion and jalapeno peppers to the bacon fat. Cook until the onions become translucent and jalapenos soften, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Prepare the Roux:
Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to make a roux. This will thicken the soup later on.
4. Add Chicken Broth:
Slowly whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer and cook for about 5 minutes until it thickens slightly.
5. Add Cream Cheese:
Reduce the heat to low and stir in the cream cheese cubes. Whisk continuously until the cream cheese melts smoothly into the soup.
6. Add Remaining Dairy:
Stir in 1½ cups of shredded cheddar cheese, milk, and heavy cream. Keep stirring until the cheese fully melts and the soup turns creamy.
7. Add Chicken and Bacon:
Return the cooked diced chicken and crisp bacon bits to the pot. Warm through for a few minutes, but be careful not to boil the soup.
8. Season and Serve:
Taste and adjust salt and pepper to your liking. Ladle the soup into bowls and garnish with the remaining cheddar cheese, fresh herbs, and sliced jalapeno peppers for extra flavor and a little heat.
9. Enjoy!
Serve your jalapeno popper soup hot with crusty bread or tortilla chips for dipping. Enjoy the rich, creamy, and spicy flavors in every comforting spoonful!
Can I Use Frozen Chicken in This Soup?
Yes, but make sure the chicken is fully thawed before adding it to the soup. Thaw frozen chicken overnight in the fridge or use the cold water method to speed things up. Dice it before adding for even heating.
How Can I Make This Soup Less Spicy?
To reduce the heat, remove the seeds and membranes from the jalapenos before chopping, or use fewer peppers. You can also substitute with milder peppers like poblano or green bell pepper for a gentler kick.
Can I Make Jalapeno Popper Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep it creamy, stirring occasionally.
How Do I Store and Reheat Leftovers?
Store leftover soup in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring often to avoid separation. Add a splash of milk or cream if it seems too thick.
