Hello there, friend! Liliana here, welcoming you into my cozy kitchen. Today, we’re making something that’s become a real star in our family dinners: Jalapeno Popper Soup. Oh my goodness, where do I even begin?

I remember the first time I made this soup. It was a total whim. We had friends coming over for a casual game night, and I wanted something warm and comforting but with a little kick. I had a fridge full of jalapenos (thanks to my overzealous garden!), some cream cheese that needed using, and the craving for something cheesy and delicious. The idea for Jalapeno Popper Soup popped into my head (pun intended!), and I just went for it.

Let’s be honest, the first batch wasn’t perfect. It was a bit too spicy, and the texture wasn’t quite right. My husband, bless his heart, still raved about it, but I knew I could do better. After a few tweaks, a few “aha!” moments (like realizing that roasting the jalapenos first makes a world of difference), I finally nailed it. Now, this Jalapeno Popper Soup is a regular on our dinner rotation.

What I love most about this Jalapeno Popper Soup is how easy it is to customize. Sometimes, I add grilled chicken to make it a complete meal. Other times, I stir in some black beans for extra fiber and flavor. It’s truly a versatile recipe that can be adapted to your own tastes and what you have on hand. And in my busy family life, quick and easy meals are essential! It is truly an easy soup recipe.

I’ve always believed that the best recipes are those that are born out of love and shared with joy. That’s exactly what this Jalapeno Popper Soup is all about. It’s a dish that brings our family together, warms us from the inside out, and always leaves us wanting more.

So, grab your apron, and let’s get cooking! Don’t be scared to experiment and make it your own. I promise, this Jalapeno Popper Soup will become a family favorite in your home, just like it has in mine.

What You’ll Need for This Jalapeno Popper Soup

Alright, let’s gather our ingredients. Here’s what you’ll need to make this delicious Jalapeno Popper Soup:

1 tablespoon olive oil: I always use extra virgin olive oil for my Jalapeno Popper Soup for the richer flavor, but any cooking oil will work.
1 medium onion, chopped: I prefer yellow onion for its mild sweetness.
2 cloves garlic, minced: Fresh garlic is a must! I find the pre-minced stuff just doesn’t have the same punch.
2-3 jalapenos, seeded and diced: This is where the magic happens! I usually use 2 for a mild kick and 3 for a spicier soup recipe. Remember to wear gloves when handling jalapenos – trust me on this one!
4 cups chicken broth: I prefer low-sodium chicken broth so I can control the saltiness of the soup.
8 ounces cream cheese, softened: This is the secret to the creamy texture! Make sure it’s softened so it blends in smoothly.
1 cup shredded cheddar cheese: I like to use sharp cheddar for the most flavor, but you can use any cheese you like. For a truly cheesy soup, don’t skimp here!
1/2 cup milk or half-and-half: This adds extra creaminess. I usually use whatever I have on hand – milk works just fine, but half-and-half makes it extra indulgent.
4 slices bacon, cooked and crumbled: Everything’s better with bacon, right? This adds a salty, smoky flavor that takes this Jalapeno Popper Soup to the next level.
Salt and pepper to taste: Don’t forget to season!
Optional toppings: Extra cheese, chopped green onions, sour cream, tortilla chips.

When making Jalapeno Popper Soup, you can usually find everything at your local grocery store. If you’re looking for good quality bacon, I recommend checking out your local butcher.

Here’s a Jalapeno Popper Soup trick I learned from my grandma: roast the jalapenos before adding them to the soup! It mellows out the spice and adds a smoky flavor that’s just divine.

For a time-saving tip when making Jalapeno Popper Soup, I often chop the onion and jalapenos the night before and store them in an airtight container in the fridge. It saves me precious minutes during the busy week!

To save money on ingredients for Jalapeno Popper Soup, I buy the cheese in bulk when it’s on sale and freeze it. It thaws beautifully and is always ready to go. Leftover cream cheese for Jalapeno Popper Soup should be stored in the refrigerator, tightly wrapped, and used within a week or two.

Now that we have all our ingredients ready, let’s move on to the fun part: cooking!

Let’s Make This Jalapeno Popper Soup Together

Okay, friend, let’s get started on this Jalapeno Popper Soup. I promise, it’s easier than it looks!

Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and diced jalapenos and cook for another minute until fragrant. Don’t worry if your Jalapeno Popper Soup prep area is a little messy, we’ll clean it up later!
Add the Broth: Pour in the chicken broth and bring to a simmer.
Melt in the Cream Cheese: Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the soup is smooth. This is where the magic happens! I learned the hard way with Jalapeno Popper Soup that cold cream cheese will clump, so make sure it’s nice and soft.
Stir in the Cheese: Add the shredded cheddar cheese and stir until melted and creamy. The Jalapeno Popper Soup should be looking beautifully cheesy now!
Add Milk or Half-and-Half: Stir in the milk or half-and-half to reach your desired consistency. If you like a thicker soup, use less milk. For a thinner soup, add more.
Season and Simmer: Season with salt and pepper to taste. Simmer for 10-15 minutes to allow the flavors to meld together. In my kitchen, Jalapeno Popper Soup usually takes about 30 minutes from start to finish.
Add Bacon: Just before serving, stir in most of the crumbled bacon, reserving some for garnish.
Serve and Enjoy: Ladle the Jalapeno Popper Soup into bowls and garnish with the remaining bacon, extra cheese, chopped green onions, or a dollop of sour cream.

While the Jalapeno Popper Soup is cooking, I usually tidy up the kitchen or prep the toppings. Sometimes, I even sneak in a quick phone call to my mom!

Your Jalapeno Popper Soup should smell like a mix of savory onion, garlic, and smoky bacon, with a hint of jalapeno heat. It’s an irresistible aroma that will make your mouth water!

A family-tested Jalapeno Popper Soup shortcut: If you’re really short on time, you can use pre-cooked bacon and pre-shredded cheese. It won’t be quite as flavorful, but it’ll still be delicious!

Now that you’ve got a steaming bowl of Jalapeno Popper Soup, let’s talk about how to serve it!

How I Love to Serve This Jalapeno Popper Soup

This Jalapeno Popper Soup is so versatile, there are endless ways to enjoy it!

My family loves this Jalapeno Popper Soup when I serve it with grilled cheese sandwiches for dipping. It’s the ultimate comfort food combo! Crusty bread is also amazing for soaking up every last drop of this cheesy goodness.

For side dishes that pair perfectly with Jalapeno Popper Soup, I often make a simple green salad or a batch of cornbread. The salad provides a refreshing contrast to the richness of the soup, while the cornbread adds a touch of sweetness and texture.

This Jalapeno Popper Soup is perfect for a cozy night in, a casual get-together with friends, or even a potluck. It’s always a crowd-pleaser!

For presentation tips I’ve discovered, try swirling a little sour cream or cream cheese on top of the soup before serving. It adds a beautiful visual element and a tangy flavor. A sprinkle of paprika or a drizzle of hot sauce can also elevate the presentation.

If you have extra Jalapeno Popper Soup, it can be stored in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave. You can also freeze it for longer storage, but the texture may change slightly upon thawing.

Seasonal Jalapeno Popper Soup variations I’ve tried include adding roasted corn in the summer or butternut squash in the fall. These additions add a touch of sweetness and seasonality to the soup. For a similar recipe you might enjoy in the fall, check out this recipe for Pumpkin Wild Rice Soup.

Friends always ask for this Jalapeno Popper Soup recipe after trying it! It’s become my signature dish for gatherings.

Now that we’ve covered serving suggestions, let’s get to some frequently asked questions about this Jalapeno Popper Soup.

Your Jalapeno Popper Soup Questions Answered

Okay, let’s tackle some of the questions I get asked most often about this Jalapeno Popper Soup.

Q: Can I make this Jalapeno Popper Soup ahead of time?

A: Absolutely! In fact, I often find that the flavors meld together even better when the Jalapeno Popper Soup sits overnight. Just store it in an airtight container in the refrigerator and reheat it gently before serving.

Q: Can I freeze this Jalapeno Popper Soup?

A: You can, but the texture may change slightly upon thawing. The cream cheese can sometimes become a bit grainy. To minimize this, make sure the soup is completely cooled before freezing, and thaw it slowly in the refrigerator.

Q: How do I make this Jalapeno Popper Soup less spicy?

A: The easiest way to control the spice level is to remove the seeds and membranes from the jalapenos. You can also use fewer jalapenos, or substitute them with milder peppers like poblano peppers.

Q: Can I make this Jalapeno Popper Soup vegetarian?

A: Absolutely! Just omit the bacon or substitute it with vegetarian bacon crumbles. You can also use vegetable broth instead of chicken broth. You know what I do when my vegetarian Jalapeno Popper Soup needs an extra boost of flavor? I add a dash of smoked paprika to mimic the smoky flavor of the bacon.

Q: What kind of cheese can I use in this Jalapeno Popper Soup?

A: Cheddar is my go-to, but you can use any cheese that melts well, such as Monterey Jack, Colby Jack, or even pepper jack for an extra kick. I once accidentally used a blend of cheddar and mozzarella, and it turned out surprisingly delicious!

Q: My Jalapeno Popper Soup is too thick. How do I thin it out?

A: Simply add more milk or broth until you reach your desired consistency. I always start with a small amount and add more as needed.

Q: Can I use canned jalapenos instead of fresh?

A: You can, but the flavor will be different. Canned jalapenos are usually pickled, which gives them a tangy flavor. If you use canned jalapenos in your Jalapeno Popper Soup, I recommend rinsing them first to remove some of the vinegar.

For more tips on jalapenos, check out Has anyone tried Spicy Jalapeño Popper Soup recipe?.

My Final Thoughts on This Jalapeno Popper Soup

This Jalapeno Popper Soup isn’t just a recipe; it’s a warm hug in a bowl. It’s a dish that brings comfort, flavor, and a little bit of spice to our family dinners. It holds a special place in my heart because it’s a reminder that even the simplest ingredients can come together to create something truly special.

My Jalapeno Popper Soup Pro Tips:

Roast the jalapenos: It mellows out the spice and adds a smoky flavor.
Soften the cream cheese: It ensures a smooth and creamy texture.
Don’t be afraid to experiment: Add your favorite toppings and customize the soup to your liking.

Here are a few Jalapeno Popper Soup variations I’ve tried with my family:

Chicken Jalapeno Popper Soup: Add shredded cooked chicken for a heartier meal.
Black Bean Jalapeno Popper Soup: Stir in a can of drained and rinsed black beans for extra fiber and flavor.
Roasted Corn Jalapeno Popper Soup: Add roasted corn kernels for a touch of sweetness and summer flavor.

My husband loves the chicken version, while my kids prefer the black bean Jalapeno Popper Soup. They love dipping tortilla chips in the spicy soup recipe.

I encourage you to make this Jalapeno Popper Soup your own. Don’t be afraid to experiment with different ingredients and flavors. Add your favorite toppings, adjust the spice level to your liking, and create a dish that your family will love. If you are still craving soup with shells, check out this recipe for Broccoli Cheddar Soup with Shells.

I hope you enjoy making this Jalapeno Popper Soup as much as I do. May it bring warmth, comfort, and a little bit of spice to your table. This creamy jalapeno soup might become your new favorite!

Happy cooking, friend! And remember, the best recipes are those that are made with love and shared with joy. Give this Jalapeno Popper Soup a try – you won’t regret it! For another recipe with cheesy goodness, try this Spicy jalapeno popper soup with grilled cheese dippers recipe.

For a similar, chicken-based soup, try this Jalapeno Popper Chicken Soup.

And if you love a good soup with lots of veggies, check out my Tortellini Vegetable Soup here.

Jalapeno Popper Soup

Print Recipe

This Jalapeno Popper Soup captures all the cheesy, spicy goodness of jalapeno poppers in a comforting and easy-to-make soup. Creamy, flavorful, and topped with crispy bacon, it’s a guaranteed crowd-pleaser!

Author: Liliana
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 jalapenos, seeded and minced (more or less to taste)
4 cups chicken broth
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup milk or half-and-half
1/4 cup chopped green onions
1/4 cup cooked and crumbled bacon, for garnish
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
Add garlic and jalapenos and cook for another minute until fragrant.
Pour in chicken broth and bring to a simmer.
Reduce heat to low and stir in cream cheese until melted and smooth.
Add cheddar cheese and milk (or half-and-half) and stir until cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Ladle into bowls and garnish with green onions and crumbled bacon.
Serve immediately.

Notes

For an extra kick, leave some seeds in the jalapenos. You can also top with tortilla strips or a dollop of sour cream.