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Delicious Jalapeno Popper Soup is shown in a creamy, cheesy broth with jalapeno slices and crispy bacon bits, perfect for a comforting and flavorful meal.

BEST Jalapeno Popper Soup

This Jalapeno Popper Soup is a creamy, cheesy, and slightly spicy delight that captures the flavors of the classic appetizer in a warm, comforting bowl. It's easy to make and perfect for a cozy night in or a crowd-pleasing appetizer.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Appetizer, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tablespoons butter
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 8 ounces cream cheese, softened
  • 1 pound bacon, cooked and crumbled reserve some for garnish
  • 1 cup chopped jalapenos seeds removed for less heat
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Salt to taste
  • Pepper to taste
  • Optional garnishes: extra bacon, chopped green onions, sour cream, tortilla chips

Equipment

  • Large pot or Dutch oven
  • Whisk
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, melt the butter over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute, until fragrant.
  4. Sprinkle the flour over the onion and garlic mixture.
  5. Whisk constantly for 1-2 minutes to cook the flour and create a roux.
  6. Gradually whisk in the chicken broth, making sure to break up any lumps.
  7. Bring the mixture to a simmer, stirring occasionally.
  8. Reduce the heat to low and stir in the milk.
  9. Add the softened cream cheese to the pot.
  10. Stir until the cream cheese is completely melted and the soup is smooth and creamy.
  11. Stir in the cooked bacon, chopped jalapenos, cheddar cheese, and Monterey Jack cheese.
  12. Continue stirring until the cheeses are melted and the soup is heated through.
  13. Season the soup with salt and pepper to taste.
  14. Ladle the soup into bowls and garnish with extra bacon, chopped green onions, sour cream, and/or tortilla chips, if desired.
  15. Serve immediately and enjoy!

Notes

If soup is too thick, add more chicken broth or milk. If not thick enough, use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) or blend a cup of soup and return to the pot. For a milder flavor, remove seeds from jalapenos. For a smoky flavor, use smoked cheddar or add smoked paprika. For a vegetarian option, omit bacon and use vegetable broth. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months.