Last Updated February 6th, 2023 at 12:20 pm by Lisa
Creamy Jalapeño Popper Soup tastes just like the cheesy jalapeño poppers we love. The spicy heat of the peppers is mild as this original recipe uses canned jalapenos and green chiles for just the right kick and level of heat.
On chilly Fall or Winter nights, make a pot of soup filled with spicy jalapeños and a mixture of cheeses, this will warm you right up...
How To Make Jalapeno Popper Soup
The mild spicy kick of this cream of jalapeño soup will make your day comforting and cozy. A quick recipe to whip out at the last minute with simple ingredients and full flavor!
- 2 tablespoons butter
- ½ yellow onion diced
- 1 cup carrot diced
- 2 stalks of celery diced
- ½ tsp garlic powder
- 1 teaspoon sea salt
- ½ teaspoon fresh ground black pepper
- 4 tablespoons chopped canned Jalapeño peppers
- 4 tablespoons chopped mild green chiles(canned)
- 4 cups of broth(a 32 oz box of chicken broth)
- ¼ cup grated parmesan cheese
- 8 oz cream cheese or heavy cream
- 3 cup shredded sharp cheddar cheese
- 2 cups shredded Swiss cheese or Monterey jack
- Place a large pot or large dutch oven on the stovetop over medium heat. Melt butter, add garlic powder, sea salt, and fresh ground pepper. Next, place chopped onions, chopped carrots, and chopped celery in the pot and sauté for 5 minutes until tender. Add chicken broth, homemade is best!
- Simmer over medium-low heat and don't let it boil or the soup will become grainy when you add the cheeses. Add grated parmesan, cheddar cheese, and Swiss cheese (or Monterey jack) and stir until melted. Add the cream cheese, then turn the heat down to low.
- Add the chopped jalapenos and green chilies. Use an immersion blender to blend and mix the soup till smooth, it will still have some tiny flecks from the veggies in the soup. Using a large pot helps to not splatter it when using a stick blender.
- Simmer gently in the soup pot, and stir often, until the soup thickens slightly, this is a thinner soup.
- Remove from heat, serve in bowls or mugs, and garnish with jalapeno peppers sliced thin and parmesan cheese.
- Store leftovers in an airtight container in the refrigerator and eat within 3 days.
Jalapeno Soup Slow Cooker Instructions
- In a pan on the stove, melt butter, add garlic powder, sea salt, and fresh ground pepper. Next, place chopped onions, chopped carrots, and chopped celery in the pan and sauté for 5 minutes until tender.
- Add to a slow cooker or crockpot, then pour in the chicken stock, add grated parmesan, cheddar cheese, Swiss cheese (or Monterey jack) cream cheese, the chopped jalapenos, and green chilies. Turn on the slow cooker to low for 2-3 hours. You need low and slow heat or the cheeses can get grainy on high heat. Also, grate your own cheeses to get a smoother soup. Add more chicken stock if the soup becomes too thick.
- After 2 hours, use an immersion blender to blend and mix the soup till smooth, it will still have some tiny flecks from the veggies in the soup.
Jalapeno Popper Soup Top Tips
- Using a stick blender to make soups is so fast and easy. And the clean-up is just one small part to wash versus a traditional blender!
- This is a low carb keto recipe, perfect for those of you watching your net carbs.
- Soups with cheese whether grated or cream cheese can become a bit grainy and have a separation issue. To keep your soup creamy, don't boil or let the soup heat up too fast! Simmer low and slow, stir often and well, and avoid using the microwave for reheating. Also, grate your own cheeses, they melt way better than pre-grated cheeses.
Swaps and Additions
- make a jalapeño popper chicken soup, just add shredded or diced chicken breast!
- put some crumbled cooked bacon into an even more flavorful soup
- toss in some frozen sweet corn while cooking
- add diced colorful red, orange, yellow, or green bell peppers
- add in canned white beans like cannellini
- try different hot peppers like serrano chiles
- for more garlicky flavor, add some garlic salt or crushed garlic cloves
- cube some diced potatoes and add make a jalapeno potato soup
- swap chicken stock out for vegetable stock
- make it a broccoli cheese soup, just add chopped broccoli and blend
- top with a dollop of sour cream, that little cream on top is so nice
- serve with a baguette or sourdough bread rolls and slather with some of my herb butter!!
Fresh jalapeños are usually spicier and hotter than a store-bought can of chopped jalapenos. If you use fresh jalapenos, use far less than canned, and taste a little bit as the heat levels do vary!
More Chile Pepper and Jalapeno Recipes
You will find over 50+ Amazing New Mexico Hatch Chile Recipes here, and tons of cooking tips on how to roast, prep, and freeze them at home. Make a jar of these old-fashioned Deli-Style Pickled Eggs with hard-boiled eggs, jalapenos, garlic, and pickling spice. A healthy protein-packed snack ready in 7 days right in your kitchen. Bake these Cheddar Cheese Jalapeño Cornbread Muffins made with just 3 ingredients, and are super soft and cheesy. This Jalapeno Popper Dip appetizer recipe is always a hit! Make this melty hot dip for parties with just 6 ingredients.
And receive a free guide on How To Build A Charcuterie Board as our thank you!
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These are my favorite soup recipes and my go-to's I make over and over! Try some cozy, easy soup recipes for your next dinner. Learn how to make your own Homemade Chicken Stock, also known as bone broth. This recipe has all the step-by-step top cooking tips I have learned over the years. I share how to freeze it, plus 15 of the best recipes to use homemade bone broth. Save money and have it ready to elevate savory soups and stews.
A classic famous Cheese Soup with simple ingredients and extraordinary deep rich flavors in this cheesy soup. An easy recipe and one of my favorite things to serve on chilly nights when it's soup time. This is a famous original recipe from the Driskell Hotel in Austin Texas.
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Jalapeno Popper Soup Recipe
Equipment
Ingredients
- 2 tablespoons butter
- ½ yellow onion diced
- 1 cup carrot diced
- 2 stalks celery diced
- ½ teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 4 tablespoons chopped Jalapeño (canned)
- 4 tablespoons chopped mild green chiles(canned)
- 4 cups chicken broth 32 oz box
- ¼ cup parmesan cheese grated
- 8 oz cream cheese
- 3 cups sharp cheddar cheese shredded
- 2 cups Swiss cheese or Monterey jack, shredded
Instructions
Stovetop Dutch Oven Instructions
- Place a large pot or large dutch oven on the stovetop over medium heat. Melt butter, add garlic powder, sea salt, and fresh ground pepper. Next, place chopped onions, chopped carrots, and chopped celery in the pot and sauté for 5 minutes until tender. Add chicken broth, homemade is best!
- Simmer over medium-low heat and don't let it boil or the soup will become grainy when you add the cheeses. Add grated parmesan, cheddar cheese, and Swiss cheese (or Monterey jack) and stir until melted. Add the cream cheese, then turn the heat down to low.
- Add the chopped jalapenos and green chilies. Use an immersion blender to blend and mix the soup till smooth, it will still have some tiny flecks from the veggies in the soup. Using a large pot helps to not splatter it when using a stick blender.
- Simmer gently in the soup pot, and stir often, until the soup thickens slightly, this is a thinner soup.
- Remove from heat, serve in bowls or mugs, and garnish with jalapeno peppers sliced thin and parmesan cheese.
- Store leftovers in an airtight container in the refrigerator and eat within 3 days.
Slow Cooker Instructions
- In a pan on the stove, melt butter, add garlic powder, sea salt, and fresh ground pepper. Next, place chopped onions, chopped carrots, and chopped celery in the pan and sauté for 5 minutes until tender.
- Add to a slow cooker or crockpot, then pour in the chicken stock, add grated parmesan, cheddar cheese, Swiss cheese (or Monterey jack) cream cheese, the chopped jalapenos and green chilies. Turn on the slow cooker to low for 2-3 hours. You need low and slow heat or the cheeses can get grainy on high heat. Also grate your own cheeses to get a smoother soup. Add more chicken stock if the soup becomes too thick.
- After 2 hours, use an immersion blender to blend and mix the soup till smooth, it will still have some tiny flecks from the veggies in the soup.
Notes
Jalapeno Popper Soup Top Tips
- Using a stick blender to make soups is so fast and easy. And the clean-up is just one small part to wash versus a traditional blender!
- This is a low carb keto recipe, perfect for those of you watching your net carbs.
- Soups with cheese whether grated or cream cheese can become a bit grainy and have a separation issue. To keep your soup creamy, don't boil or let the soup heat up too fast! Simmer low and slow, stir often and well, and avoid using the microwave for reheating. Also, grate your own cheeses, they melt way better than pre-grated cheeses.
Swaps and Additions
- make a jalapeño popper chicken soup, just add shredded or diced chicken breast!
- put some crumbled cooked bacon into an even more flavorful soup
- toss in some frozen sweet corn while cooking
- add diced colorful red, orange, yellow, or green bell peppers
- add in canned white beans like cannellini
- try different hot peppers like serrano chiles
- for more garlicky flavor, add some garlic salt or crushed garlic cloves
- cube some diced potatoes and add make a jalapeno potato soup
- swap chicken stock out for vegetable stock
- make it a broccoli cheese soup, just add chopped broccoli and blend
- top with a dollop of sour cream, that little cream on top is so nice
- serve with a baguette or sourdough bread rolls and slather with some of my herb butter!!
We are on a low carb keto diet, and this soup is SO GOOD! Love the spicy kick, and was so easy to make. One night we added chicken, and it was delicious.