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Creamy Jalapeno Popper Soup is a warm, comforting, meal-in-a-bowl that's packed with bits of jalapeno, tender chicken, creamy-gooey cheese, and soft potatoes in every bite.
Jalapeno Popper Soup
This Jalapeno Popper Soup is just what you've been waiting for, especially if you're a fan of jalapeno poppers. It is the perfect combination of creamy, spicy, savory, and cheesy.
It's packed with spicy jalapenos, creamy gooey cheese, tender potatoes, and bites of chicken to round it out. It's basically like a full meal in a bowl. Jalapeno popper soup is a big bowl of comfort food that the whole family will love!
(No, it's not too spicy for the kids! I promise! My kids loved it, and they sometimes tell me barbecue sauce is too spicy. 🤣)
Jarred or Fresh Jalapenos?
Either! You can use 3-4 fresh jalapenos, or about ¼ cup to ⅓ cup chopped jarred jalapenos. Jarred jalapenos are great because you can control the heat level, which is perfect if you have kids.
Variations on Jalapeno Popper Soup
Variety is the spice of life! Here are some ideas to change up your soup or help to make it a fuller, more well-rounded meal.
- Protein - Try adding a different protein, such as pork or chicken sausage to make it a little bit fuller meal. Just add your fully cooked protein instead of the chicken in the same place in the recipe.
- Bacon - You can crisp up some bacon for topping and saute the onions and garlic in the bacon drippings instead of butter for some extra savory, bacon-y flavor. I omitted it from this recipe after trying it because it overpowered the softer flavor of the jalapenos, but if you love the boldness of bacon, go for it!
- Spiciness - To make it spicier, leave the jalapeno seeds in, add a few dashes of tabasco, or sprinkle in some red pepper flakes to taste.
- Cheese - Experiment with the cheese. The recipe calls for white cheddar, but yellow is fine. You can also try a Jack cheese, mozzarella, gouda, gruyere, or even some Velveeta for the nacho cheese popper taste!
- Veggies - Add some extra veggies for nutrition and flavor, such as cauliflower or zucchini
How to Freeze Jalapeno Popper Soup
To freeze, allow soup to cool to room temperature. Transfer to a freezer safe bag or container. Freeze for up to 3-6 months. Thaw in the refrigerator overnight. Reheat in a large pot on the stovetop.
What to Serve with Jalapeno Popper Soup
Serve this soup as is, or top with croutons, more cheese, or bacon.
This soup will go well with some rolls (if they're homemade, even better!), cornbread, a fresh green salad, or even a grilled cheese sandwich!
More Creamy Soup Recipes You'll Love
- Southwest Bean Chowder - a creamy soup packed with southwest flavor that gets all of its creaminess from white beans.
- Cheeseburger Soup - a family favorite loaded with hamburger, cheese, and tender potatoes in every comforting bite
- CrockPot Cheesy Potato Soup - a super simple and cheesy potato soup that you can make right in the slow cooker.
- Olive Garden Chicken Gnocchi Soup - a copycat recipe that's even better than the original!
- Cheesy Ham and Corn Chowder - chowder loaded with ham, corn, potatoes, and lots of cheese.
Jalapeno Popper Soup Video
Jalapeno Popper Soup
Creamy Jalapeno Popper Soup is a warm, comforting, meal-in-a-bowl that's packed with bits of jalapeno, creamy-gooey cheese, tender potatoes, and chicken to round out the dish.
5 from 15 votes
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Jalapeno Popper Soup
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 8 servings
Calories: 477kcal
Author: Michelle
Ingredients
- 6 tablespoons butter divided
- ½ large onion finely chopped
- 4 cloves garlic minced
- 5 cups chicken broth
- 2 to 3 potatoes peeled and cubed
- ¼ cup flour
- 2 cups half and half
- 8 ounces shredded sharp white cheddar cheese
- 8 ounces cream cheese cubed and softened
- 2 cups cooked and chopped chicken
- 4 to 6 medium jalapenos seeded and finely chopped, plus more for garnish
- Salt and pepper to taste
- Croutons, crumbled bacon, and fresh sliced jalapenos for garnish
Instructions
In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat.
To the pot with butter, add onion and garlic. Cook for about 3 minutes until onions are soft and translucent.
Pour in chicken broth and potatoes. Bring to a boil, and allow to boil for about 10-15 minutes, until potatoes are soft.
In a separate pot or large skillet, melt remaining butter over medium heat.
Add flour. Stir to fully combine, then allow to heat through for about 2 minutes.
Stir in half and half slowly, about a ¼ cup at a time, stirring constantly.
When half and half is fully added, allow to warm to steaming.
Begin adding shredded cheese, a little at a time, stirring constantly, until completely incorporated.
Add cream cheese to cheese mixture, whisk until cream cheese is melted into sauce.
Pour cheese sauce mixture into broth mixture. Stir to combine.
Add chicken and jalapenos to soup, and stir to combine. Continue cooking until fully heated through.
Add salt and pepper to taste.
Serve hot topped with croutons, bacon, and fresh jalapenos.
Notes
- Cheese: You can use a different kind of cheese, or even yellow cheddar. But be aware that yellow cheeses will turn the soup a bit yellow, which will still taste delicious but will look a bit different than the pictures.
- Half and half: Milk will work instead of half and half in a pinch.
- Chicken: You can cook your own chicken breasts ahead of time and then chop, or just shred a store bought rotisserie chicken to make it super easy.
- Jalapenos: Start with four. Then adjust to taste, depending on your desired level of flavor and spice.
- Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in the microwave in a microwave-safe bowl or on the stovetop in a large pot.
- Freezer Directions: To freeze, allow soup to cool to room temperature. Transfer to a freezer safe bag or container. Freeze for up to 3-6 months. Thaw in the refrigerator overnight. Reheat in a large pot on the stovetop
Nutrition
Serving: 1serving | Calories: 477kcal | Carbohydrates: 14g | Protein: 18g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 926mg | Potassium: 474mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1260IU | Vitamin C: 22mg | Calcium: 320mg | Iron: 1mg
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UPDATE INFO: This recipe was originally published in September 2015. It was updated with new pictures, video, and tips and republished in January 2022.
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