Jalapeno Popper Soup is a creamy, cheesy bowl filled with just the right amount of spicy kick from fresh jalapenos. It’s like all your favorite jalapeno popper flavors—cheese, bacon, and a little bit of heat—all cozy and warm in one comforting soup. The texture is smooth and rich, with little bites of jalapeno and cheese that make every spoonful exciting.
I love making this soup when I want something that’s both comforting and has a little edge to it. The bacon adds a smoky flavor that makes it feel special, and the jalapeno’s heat is lively but not overwhelming. A little tip I’ve found helpful is to remove the seeds if you want to keep it milder, or leave them in for an extra kick. It’s a simple way to adjust the soup just how you like it.
This soup is perfect for chilly days when you want something filling but not too heavy. I like to serve it with some crusty bread or tortilla chips on the side for dipping. It’s also a great recipe to bring to a casual get-together because it feels festive and homemade without much fuss. Once you try it, I think you’ll find yourself coming back to this one again and again.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky flavor and crisp texture. For a smoky touch without pork, try smoked turkey bacon or omit for a vegetarian version.
Jalapenos: These give the signature heat. Removing seeds lowers spice; keep them if you like it hotter. For less heat, mild green chilies work well too.
Cream Cheese & Cheddar: Cream cheese makes the soup rich and smooth, while sharp cheddar adds bold flavor. You can swap cheddar for Monterey Jack or mozzarella for a milder taste.
Butter and Flour (Roux): These thicken your soup nicely. For gluten-free, use cornstarch or gluten-free flour in place of all-purpose flour.
How Do You Get Smooth, Creamy Soup Without Lumps?
The key is making the roux and adding liquids carefully:
- First, cook butter and flour together for 1-2 minutes; this removes the raw flour taste and helps with thickening.
- When adding chicken broth, pour slowly while whisking constantly to avoid lumps.
- Use low heat when adding cream cheese and cheddar, stirring gently until fully melted.
- Avoid boiling once cheese is added to keep cheese from curdling.
Take your time and stir often. This attention keeps your soup silky and delicious!
Equipment You’ll Need
- Large pot – perfect for cooking the bacon and simmering all the ingredients together.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Whisk – helps mix the flour and liquids smoothly, preventing lumps in the soup.
- Knife and cutting board – you’ll need these to finely chop onions, garlic, and jalapenos safely and easily.
- Ladle – useful for serving the soup into bowls without mess.
Flavor Variations & Add-Ins
- Add cooked chicken or shredded rotisserie chicken for extra protein and heartiness.
- Swap sharp cheddar with pepper jack cheese for a spicier, zestier note.
- Mix in roasted corn kernels or diced bell peppers to add sweetness and texture.
- For a smoky twist, stir in a dash of chipotle powder or smoked paprika beyond the recipe’s teaspoon.
How to Make Jalapeno Popper Soup
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4-5 fresh jalapeno peppers, seeded and diced (adjust for desired heat)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 8 ounces cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, shredded
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Optional Garnishes:
- Sliced jalapenos
- Additional shredded cheddar
- Chopped chives
- Sour cream or cream cheese dollop
How Much Time Will You Need?
This soup takes about 15 minutes to prepare and 25-30 minutes to cook, making it roughly 40-45 minutes total. The process includes cooking bacon, sautéing vegetables, simmering, and melting cheese to achieve a creamy, flavorful soup that’s ready to enjoy.
Step-by-Step Instructions:
1. Cook the Bacon:
Place chopped bacon in a large pot over medium heat. Cook until crisp, about 5-7 minutes. Use a slotted spoon to remove the bacon pieces and set them aside. Leave the bacon fat in the pot.
2. Sauté Onion, Garlic & Jalapenos:
Add butter to the bacon fat in the pot. Once melted, add finely chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and diced jalapenos and cook for another 1-2 minutes, until fragrant.
3. Make the Roux & Add Broth:
Sprinkle flour over the cooked vegetables and stir constantly for 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, stirring continuously to avoid lumps. Bring to a simmer and cook until it slightly thickens, about 5 minutes.
4. Add Dairy & Cheese:
Lower the heat and stir in the milk and heavy cream. Add the softened cream cheese cubes and stir until completely melted and smooth. Stir in shredded cheddar cheese and smoked paprika, then season with salt and pepper to taste.
5. Heat and Serve:
Allow the soup to warm gently for about 5 minutes, stirring frequently. Avoid boiling to keep the cheese smooth. Serve hot topped with reserved bacon, extra cheddar, sliced jalapenos, chives, and a dollop of sour cream or cream cheese if you like.
Can I Use Frozen Jalapenos for This Soup?
Yes, you can! Just make sure to thaw them completely and drain excess moisture before adding to the soup to avoid watering it down.
How Can I Make This Soup Milder?
Remove all the seeds and membranes from the jalapenos, or use fewer peppers. You can also substitute with milder green chilies or bell peppers for less heat.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy.
Can I Make Jalapeno Popper Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and refrigerate. Reheat slowly before serving, adding a splash of milk if the soup thickens too much.
