Jalapeno Popper Soup is a creamy, cheesy bowl that brings together the spicy zing of jalapenos with the smoothness of cream cheese and the crunch of crispy bacon. It’s like having your favorite jalapeno popper appetizer transformed into a cozy, comforting soup. The mix of heat, cheese, and a little smoky bacon makes every spoonful a flavor-packed experience.
I love making this soup when I want something with a bit of a kick but still warm and soothing. One tip I have is to adjust the jalapeno amount based on how spicy you like it—start with one or two, and add more if you want it hotter. It’s also fun to add some chopped green onions or extra cheese on top to make it feel extra special. This soup always gets compliments whenever I serve it!
My favorite way to enjoy Jalapeno Popper Soup is with some crusty bread or tortilla chips on the side for dipping. It’s perfect for a casual dinner or even game day, where everyone can gather around a bowl and dig in. I’ve found it’s a great way to lift spirits on chilly days and makes me smile every time I take a bite.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky crunch that balances the creamy soup. If you want a vegetarian version, try smoked paprika or a smoked vegan bacon alternative.
Jalapenos: Fresh jalapenos bring heat and flavor. For less spice, remove seeds and membranes. You can also swap in poblano peppers for a milder taste.
Cream Cheese: This makes the soup luxuriously creamy. Use Neufchâtel for lower fat or vegan cream cheese if dairy-free.
Cheeses: Sharp cheddar and Monterey Jack offer melty cheesiness and depth. You can try Colby or mozzarella if preferred.
Chicken Broth: It adds savory depth. Substitute with vegetable broth for vegetarian or bone broth for extra richness.
How Can I Get a Smooth, Creamy Soup Without Lumps?
Making a lump-free creamy soup is all about careful flour cooking and slow liquid addition.
- First, cook the flour well with the veggies for 1-2 minutes to remove the raw taste.
- Slowly add broth while whisking constantly to avoid lumps.
- Whisk in cream cheese off the heat or over low heat to melt it smoothly without clumping.
- Keep stirring gently once the cheese is added—don’t rush the melting process.
- If the soup is too thick, thin with a little milk or broth and stir thoroughly.
Following these steps will give you a velvety smooth soup that’s rich but never grainy, perfect for enjoying every spicy, cheesy bite.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking bacon and simmering the soup evenly.
- Wooden spoon or silicone spatula – great for stirring without scratching your pot.
- Whisk – helps blend the flour and broth smoothly to avoid lumps.
- Knife and cutting board – for chopping jalapenos, onions, and bacon precisely.
- Ladle – makes serving the hot soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap bacon with diced ham or cooked sausage for a different smoky flavor.
- Add corn kernels or diced bell peppers for a bit of sweetness and extra texture.
- Use pepper jack cheese instead of Monterey Jack for a little extra spice.
- Stir in cooked, shredded chicken to make it a more filling meal.
How to Make Jalapeno Popper Soup?
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3-4 jalapeno peppers, seeded and finely chopped (keep some seeds for extra heat)
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 8 oz cream cheese, softened and cubed
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup whole milk or heavy cream
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh chives or green onions
Optional Garnishes:
- Extra shredded cheddar
- Crumbled bacon
- Sliced jalapenos
- Crumbled cream cheese
- Black pepper
Time You’ll Need:
This recipe takes about 15 minutes to prepare and cook, making it a quick and satisfying option for a cozy meal.
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 pieces and set them aside, leaving the bacon fat in the pot to add flavor to your soup.
2. Sauté Vegetables:
Add the finely chopped onion and jalapenos to the bacon fat. Cook over medium heat for about 5 minutes until the vegetables are softened and translucent. Then stir in the minced garlic and cook for an additional minute until fragrant.
3. Make the Base:
Sprinkle the flour over the veggies and stir well to coat everything evenly. Let it cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in the chicken broth to avoid lumps. Bring this mixture to a simmer and cook for 5-7 minutes until it thickens slightly.
4. Add Cheeses and Cream:
Lower the heat and add the cubed cream cheese. Whisk continuously until the cheese melts smoothly into the soup. Next, stir in the shredded cheddar and Monterey Jack cheeses until melted. Pour in the milk or cream to adjust the soup consistency to your liking.
5. Final Touches:
Season the soup with salt and freshly ground black pepper to taste. Stir in the chopped fresh chives or green onions for a fresh flavor. Serve hot, garnished with crispy bacon bits, extra cheddar, jalapeno slices, and crumbled cream cheese if you like.
This Jalapeno Popper Soup is creamy, cheesy, and just spicy enough to warm you up. Enjoy it with some crusty bread or tortilla chips for a perfect meal!
Can I Use Frozen Jalapenos for This Soup?
Yes, you can use frozen jalapenos! Just thaw them completely and drain any excess moisture before adding to the soup to keep it from becoming watery.
How Can I Make This Soup Less Spicy?
To reduce the heat, remove all seeds and membranes from the jalapenos before chopping. You can also use fewer peppers or substitute with milder peppers like poblano.
Can I Prepare Jalapeno Popper Soup Ahead of Time?
Absolutely! You can make the soup a day ahead and store it in the refrigerator. Reheat gently on the stove over low heat, stirring occasionally to keep it smooth.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, and add a splash of milk or broth if it thickens too much.
