Spicy Jalapeño Popper Soup

Why You’ll Love Spicy Jalapeño Popper Soup Recipe

This soup is a flavor-packed twist on a favorite party snack. The heat from the jalapeños is balanced with rich cream cheese and heavy cream, while shredded chicken adds protein and heartiness. Crumbled bacon adds a savory crunch on top, making each spoonful irresistible. It’s easy to make, great for meal prep, and ideal for anyone who loves bold, cheesy flavors with a little kick.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 jalapeños, diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 6 cups chicken broth

• 1 lb chicken breast, cooked and shredded

• 8 oz cream cheese, softened

• 1 cup heavy cream

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp dried oregano

• 1 cup cheddar cheese, shredded

• 1/4 cup bacon, cooked and crumbled

• Fresh cilantro, for garnish

Directions

1. In a large pot, sauté the diced jalapeños, chopped onion, and minced garlic in a bit of oil over medium heat until softened.

2. Add the chicken broth to the pot and bring it to a boil.

3. Reduce the heat, then add the cooked and shredded chicken, softened cream cheese, heavy cream, salt, pepper, and dried oregano. Stir until the cream cheese is fully melted and the soup is well combined.

4. Stir in the shredded cheddar cheese until melted and creamy.

5. Serve hot, garnished with crumbled bacon and fresh cilantro.

Servings and timing

Servings: 6 servings
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories: 350 kcal per serving

Variations

• Vegetarian Version: Omit the chicken and bacon, and substitute vegetable broth for chicken broth. Add diced potatoes or black beans for added texture and protein.

• Extra Spicy: Keep the jalapeño seeds in, or add a pinch of cayenne pepper or hot sauce.

• Low-Carb Option: Stick to the original recipe as it’s already low in carbs.

• Thicker Soup: Add a bit of xanthan gum or reduce the broth slightly for a thicker consistency.

• Different Cheeses: Try pepper jack or mozzarella for a twist in flavor.

Storage/Reheating

Let the soup cool completely before storing. Transfer to an airtight container and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. Reheat gently on the stovetop over medium-low heat, stirring occasionally. If reheating from frozen, thaw overnight in the refrigerator before warming.

FAQs

How spicy is this soup?

The spice level is moderate, depending on how many jalapeño seeds you include. Removing the seeds will tone down the heat.

Can I use rotisserie chicken?

Yes, using shredded rotisserie chicken is a quick and flavorful shortcut.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free, but always check labels on packaged ingredients to be sure.

Can I make this in a slow cooker?

Yes, cook all ingredients (except cheese and cream) on low for 4–6 hours, then stir in cream cheese, cheddar, and cream at the end until melted.

What can I use instead of heavy cream?

You can substitute with half-and-half or whole milk, though the soup may be slightly less creamy.

Can I add vegetables to this soup?

Yes, corn, diced bell peppers, or chopped spinach make great additions.

Will this soup freeze well?

Yes, it freezes well. Just avoid reheating too quickly to prevent the cream from separating.

Can I make it without bacon?

Yes, bacon is optional. You can skip it or replace it with turkey bacon or crispy fried onions.

What if I don’t like cilantro?

You can omit it or garnish with chopped green onions or parsley instead.

Can I double the recipe?

Absolutely. Simply double the ingredients to serve a larger group or to meal prep extra portions.

Conclusion

Spicy Jalapeño Popper Soup is the ultimate comfort food for fans of bold, cheesy, and spicy flavors. It’s quick to make, customizable to your preferences, and ideal for chilly evenings or game-day gatherings. Serve it with crusty bread or a simple salad for a hearty, satisfying meal.