JALAPENO POPPER SOUP OBSESSION

I’ll never forget the first time I tasted a jalapeno popper; the crispy, golden exterior giving way to a molten cheese and spicy pepper center was pure bliss. I thought, “What if I could capture that flavor in a soup?” Turns out, dreams do come true! Today, I’m sharing all my secrets for the most amazing Creamy Jalapeno Popper Soup you’ll ever make, a comforting and flavorful bowl of deliciousness that will become a family favorite.

Why You’ll Adore This Creamy Jalapeno Popper Soup

Okay, friend, let’s be real. Soup season is the best season, and this isn’t just any soup. We’re talking about a flavor explosion that’s creamy, cheesy, spicy, and utterly addictive. Think all the best parts of a jalapeno popper, transformed into a comforting bowl of soup. What’s not to love?

This Creamy Jalapeno Popper Soup is:

• Super easy to make: Don’t let the deliciousness fool you, this soup is surprisingly simple.
• Packed with flavor: Each spoonful is a delightful balance of creamy, cheesy, and spicy.
• Customizable: Adjust the spice level to your liking!
• A crowd-pleaser: Perfect for weeknight dinners or weekend gatherings.
• Seriously comforting: Exactly what you need on a chilly day.

Ingredients You’ll Need

Here’s what you’ll need to whip up this masterpiece. Don’t worry, most of these are kitchen staples!

• Bacon: Crispy, smoky bacon is the foundation of flavor.
• Onion and Garlic: These aromatics add depth and complexity.
• Jalapenos: Fresh jalapenos bring the heat! (See notes on adjusting the spice level below.)
• Chicken Broth: Use a good quality chicken broth for the best flavor.
• Cream Cheese: This is the secret to the creamy, dreamy texture.
• Shredded Cheddar Cheese: Adds cheesiness and flavor.
• Monterey Jack Cheese: Contributes to the cheesy goodness and melts beautifully.
• Cornstarch: For thickening the soup to the perfect consistency.
• Milk or Half-and-Half: Adds creaminess.
• Spices: We’re using a blend of cumin, garlic powder, onion powder, salt, and pepper to enhance the flavors.

Let’s Make Some Soup! (Step-by-Step Instructions)

Alright, let’s get cooking! Follow these simple steps, and you’ll be enjoying a bowl of Creamy Jalapeno Popper Soup in no time.

1. Cook the Bacon: Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Reserve about 2 tablespoons of bacon grease in the pot. The crispy bacon and its smoky, rendered fat are essential for building the flavor base.
2. Sauté the Aromatics: Add the diced onion to the pot with the bacon grease and cook until softened, about 5 minutes. Add the minced garlic and diced jalapenos (remove seeds for less heat) and cook for another minute until fragrant. The smell should be intoxicating – a mix of savory bacon, sweet onion, and spicy jalapenos.
3. Add Broth and Simmer: Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pot – that’s where all the flavor is! Simmer for about 10 minutes to allow the flavors to meld together.
4. Make the Cheese Sauce: In a separate bowl, whisk together the cream cheese, shredded cheddar cheese, and Monterey Jack cheese. This prevents clumping when you add it to the soup.
5. Thicken the Soup: In a small bowl, whisk together the cornstarch and milk or half-and-half until smooth. This slurry will prevent lumps in your soup.
6. Combine and Simmer: Gradually whisk the cornstarch slurry into the simmering broth. Stir constantly until the soup begins to thicken slightly. This usually takes just a minute or two.
7. Add the Cheese Mixture: Reduce the heat to low and gradually add the cheese mixture, whisking constantly until the cheese is melted and the soup is smooth and creamy. Be patient and stir continuously to prevent scorching. The soup should be luxuriously creamy and cheesy.
8. Season and Serve: Season the soup with cumin, garlic powder, onion powder, salt, and pepper to taste. Crumble the cooked bacon and stir most of it into the soup, reserving some for garnish. Serve hot, garnished with crumbled bacon, sliced jalapenos, and a dollop of sour cream or a sprinkle of chopped green onions, if desired.

Success Tips for Perfect Creamy Jalapeno Popper Soup

Want to guarantee soup perfection? Here are a few of my top tips:

• Adjust the Spice Level: Remove the seeds and membranes from the jalapenos for a milder soup. For extra heat, leave the seeds in or add a pinch of cayenne pepper.
• Use Good Quality Cheese: The better the cheese, the better the flavor and melting quality. Shred your own cheese for the best results. Pre-shredded cheese often contains cellulose, which can prevent it from melting smoothly.
• Don’t Boil After Adding Cheese: Boiling the soup after adding the cheese can cause it to separate and become grainy. Keep the heat on low and stir gently.
• Prevent Clumping: Whisk the cheese mixture in a separate bowl before adding it to the soup to ensure a smooth, creamy texture.
• Bacon is Key: Don’t skimp on the bacon! It adds a smoky, savory flavor that is essential to the soup.

Variations and Add-Ins

This soup is fantastic as is, but feel free to get creative and customize it to your liking!

• Add Chicken: For a heartier soup, add shredded cooked chicken. Rotisserie chicken is a great shortcut.
• Add Vegetables: Corn, black beans, or diced bell peppers would be delicious additions.
• Make it Vegetarian: Omit the bacon and use vegetable broth. You can add a teaspoon of smoked paprika to mimic the smoky flavor.
• Top it Off: Garnish with tortilla chips, avocado, or a swirl of hot sauce.
• Make it with Beer Cheese: Incorporating a good pale ale or IPA can give this soup an additional dimension of flavor. Reduce your broth slightly to account for the added liquid.

Serving Suggestions

This soup is a meal in itself, but here are a few serving suggestions to make it even more satisfying:

• Serve with crusty bread or grilled cheese sandwiches for dipping.
• Pair it with a side salad for a light and balanced meal.
• Serve it as an appetizer before a hearty main course.
• Bring it to a potluck or tailgate party – it’s always a hit!

Making Ahead & Storage

This Creamy Jalapeno Popper Soup is even better the next day, as the flavors have time to meld together. Here’s how to make it ahead and store it:

• Make Ahead: Prepare the soup up to 2 days in advance. Store it in an airtight container in the refrigerator. Reheat gently on the stovetop, stirring frequently.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: While you can freeze this soup, the texture may change slightly after thawing due to the cream cheese. If you do freeze it, allow it to thaw completely in the refrigerator before reheating. You may need to add a splash of milk or cream to restore the creamy texture.

Other Delicious Soup Recipes

If you’re a soup lover like me, you’ll want to check out these other amazing recipes!

For a lighter, but equally satisfying option, try CREAMY VEGETABLE SOUP. It’s packed with nutrients and flavor!

Looking for something with a bit more kick? SPICY SQUASH SWEET POTATO SOUP is the perfect blend of sweet and spicy!

And for a creamy, hearty soup that’s perfect for a chilly evening, you can’t go wrong with WHITE CHICKEN CHILI. It’s a crowd-pleaser!

Looking for a no-fuss dinner? Try my CROCK POT CRACK SOUP for an easy dump and go meal.

Craving Italian? Give my CROCKPOT LASAGNA SOUP a try.

Creamy Jalapeno Popper Soup Recipe

Here’s the complete recipe for your convenience:

Creamy Jalapeno Popper Soup

Yields: 6-8 servings
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

*   6 slices bacon, diced
*   1 medium onion, diced
*   2 cloves garlic, minced
*   2-3 jalapenos, seeded and minced (adjust to taste)
*   6 cups chicken broth
*   8 ounces cream cheese, softened
*   1 cup shredded cheddar cheese
*   1 cup Monterey Jack cheese
*   2 tablespoons cornstarch
*   1/4 cup milk or half-and-half
*   1 teaspoon cumin
*   1 teaspoon garlic powder
*   1 teaspoon onion powder
*   Salt and pepper to taste
*   Optional toppings: crumbled bacon, sliced jalapenos, sour cream, chopped green onions

Instructions:

1.  Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving 2 tablespoons of bacon grease in the pot.
2.  Add onion to the pot and cook until softened, about 5 minutes. Add garlic and jalapenos and cook for another minute until fragrant.
3.  Pour in chicken broth and bring to a simmer.
4.  In a separate bowl, whisk together cream cheese, cheddar cheese, and Monterey Jack cheese.
5.  In a small bowl, whisk together cornstarch and milk or half-and-half.
6.  Gradually whisk the cornstarch slurry into the simmering broth. Stir constantly until the soup begins to thicken slightly.
7.  Reduce the heat to low and gradually add the cheese mixture, whisking constantly until the cheese is melted and the soup is smooth and creamy.
8.  Season the soup with cumin, garlic powder, onion powder, salt, and pepper to taste.
9.  Crumble the cooked bacon and stir most of it into the soup, reserving some for garnish.
10. Serve hot, garnished with crumbled bacon, sliced jalapenos, and a dollop of sour cream or a sprinkle of chopped green onions, if desired.

Enjoy!

Final Thoughts

So there you have it – my all-time favorite Creamy Jalapeno Popper Soup recipe! I truly believe that this soup is a game-changer, and I know you’re going to love it as much as I do. Get ready for a flavor explosion that will leave you craving more. Happy cooking!

Creamy Jalapeno Popper Soup

This Creamy Jalapeno Popper Soup captures the irresistible flavors of jalapeno poppers in a comforting and satisfying soup. It’s a cheesy, spicy, and creamy delight that’s easy to make and perfect for a chilly day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 6 slices bacon, diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2-3 jalapenos, seeded and minced adjust to taste
• 6 cups chicken broth
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 cup Monterey Jack cheese
• 2 tablespoons cornstarch
• 1/4 cup milk or half-and-half
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt to taste
• Pepper to taste
• Optional: sour cream, for garnish
• Optional: sliced jalapenos, for garnish
• Optional: chopped green onions, for garnish

Equipment

• Large pot or Dutch oven
• Slotted spoon
• Paper towels
• Cutting board
• Knife
• Measuring cups and spoons
• Small bowl
• Whisk
• Spoon for stirring

Method

 

1. Cook bacon in a large pot or Dutch oven over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving 2 tablespoons of bacon grease in the pot.
2. Add onion to the pot and cook until softened, about 5 minutes. Add garlic and jalapenos and cook for another minute until fragrant.
3. Pour in chicken broth and bring to a simmer.
4. In a separate bowl, whisk together cream cheese, cheddar cheese, and Monterey Jack cheese.
5. In a small bowl, whisk together cornstarch and milk or half-and-half until smooth.
6. Gradually whisk the cornstarch slurry into the simmering broth. Stir constantly until the soup begins to thicken slightly.
7. Reduce the heat to low and gradually add the cheese mixture, whisking constantly until the cheese is melted and the soup is smooth and creamy.
8. Season the soup with cumin, garlic powder, onion powder, salt, and pepper to taste.
9. Crumble the cooked bacon and stir most of it into the soup, reserving some for garnish.
10. Serve hot, garnished with crumbled bacon, sliced jalapenos, sour cream, or chopped green onions, if desired.

Notes

For a milder soup, remove the seeds and membranes from the jalapenos. For extra heat, leave the seeds in or add a pinch of cayenne pepper. Use good quality cheese for the best flavor and melting quality. Don’t boil the soup after adding the cheese to prevent it from separating. Leftovers can be stored in the refrigerator for up to 3 days or frozen. If freezing, thaw completely and add a splash of milk or cream to restore creaminess.