Jalapeño Popper Soup

This Jalapeño Popper Soup is the ultimate comfort food recipe. It is rich, hearty and full of flavor. The ingredients are simple and this soup is easy to make. Soup recipes are always on the menu and this soup is a favorite because of how delicious it is.

If you love this soup, then try Easy Keto Cheeseburger Soup Recipe, Keto Jalapeño Popper Chicken Soup and Easy Crock pot Jalapeño Popper Chicken Soup Recipe.

Why We Love This Soup

This stovetop recipe is always on the menu. Everything cooks easily in one pot which makes cleanup a breeze. Each bite is loaded with slice jalapeno peppers, veggies and a creamy cheesy broth.

We love making jalapeno popper recipes such as Easy Jalapeño Popper Chicken Casserole Recipe, Jalapeño Poppers Stuffed Pork Chops Recipe and Jalapeño Popper Stuffed Chicken Breasts Recipe.

Ingredients

• Bacon – You can also make Air Fryer Bacon
• Large Onion – Check out these Best Onion Substitute if you are out.
• Jalapeño Peppers – Seeded and finely chopped
• Cloves Garlic – Learn How to Mince Garlic Cloves
• Chicken Broth – Feel free to also use vegetable broth or beef broth
• Potatoes – You can use Russet Potatoes or Yukon Gold Potatoes
• Cream Cheese – Soften and cut into cubes
• Shredded Cheddar Cheese – For the best flavor shred cheese by hand

Scroll to the bottom for the full recipe and ingredients in the recipe card.

How to Make Jalapeño Popper Soup

Step 1 – In a large stock pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

Step 2 – In the same pot with the bacon fat, add the chopped onion and jalapeños. Cook for about 5 minutes until the vegetables have softened.

Step 3 – Add minced garlic and cook for another minute until fragrant.

Step 4 – Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5 – Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming.

Step 6 – Stir in the diced potatoes.  Bring to a boil and cook for 10-15 minutes until the potatoes are fork tender.  

Step 7 – Add the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the soup starts to thicken.

Step 8 – Reduce heat to low and add the cubed cream cheese. Stir until the cream cheese is fully melted and incorporated into the soup.

Step 9 – Add the shredded cheddar cheese, salt, smoked paprika, cumin, and pepper. Stir until the cheese is melted and the spices are well combined.

Step 10 – Return most of the cooked bacon to the soup, reserving some for garnish. Simmer for an additional 5 minutes. Serve hot, garnished with chopped cilantro, reserved bacon bits, and additional shredded cheese if desired.

Expert Tips

• Jalapeños – Adjust the level of heat by keeping some or all of the jalapeño seeds. For a milder soup, remove all seeds and membranes.
• Cream Cheese – To help the cream cheese melt more easily, let it come to room temperature before adding it to the soup.
• Soup Consistency – If the soup is too thick, thin it with a little more chicken broth. If it’s too thin, let it simmer uncovered for a few more minutes.

Serving Suggestions

This Jalapeño Popper Soup is great served by itself or with one of these side dish recipes.

• Aunt Jemima Cornbread Recipe
• Olive Garden Breadsticks Recipe
• Grilled Cheese Sandwich
• Popeyes Biscuits Recipe