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A homemade bowl of jalapeño popper soup with bacon and cheese on a white kitchen counter

Jalapeño Popper Soup Recipe

A creamy, cheesy, and slightly spicy jalapeño popper soup ; pure comfort in a bowl. Perfect for cozy dinners or casual gatherings.
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Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Prep Time: 15 minutes
Cook Time: 30 minutes
Resting: 5 minutes
Total Time: 50 minutes
Servings: 6
Calories: 420kcal
Cost: $17

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Chef’s knife
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Immersion blender (optional)

Ingredients

  • 4 cups chicken broth
  • 2 cups cooked chicken shredded or diced
  • 8 oz cream cheese softened
  • 2 cups cheddar cheese shredded
  • 1 cup heavy cream
  • 4–6 jalapeños chopped
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 potatoes diced
  • 1 tablespoon olive oil or butter
  • 6–8 bacon strips cooked and crumbled
  • sour cream topping
  • green onions sliced, for garnish
  • fresh cilantro optional
  • croutons or tortilla chips optional

Instructions

  • Cook bacon until crispy, then crumble and set aside.
  • In a large pot or Dutch oven, sauté onion, garlic, and jalapeños in olive oil or butter until softened.
  • Add chicken broth and diced potatoes. Simmer until potatoes are tender.
  • Stir in softened cream cheese until melted, then add cooked chicken.
  • Add heavy cream and shredded cheddar cheese. Stir until creamy and smooth.
  • Top each serving with bacon, sour cream, green onions, cilantro, and optional croutons or tortilla chips. Serve hot.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition

Serving: 350g | Calories: 420kcal | Carbohydrates: 15g | Protein: 23g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 890mg | Potassium: 610mg | Fiber: 2g | Sugar: 4g | Vitamin A: 950IU | Vitamin C: 20mg | Calcium: 280mg | Iron: 1mg