Jalapeno Popper Soup Recipe

Two bowls of creamy jalapeno popper soup in white handled soup bowls garnished with thin sliced jalapenos and cheese.

5 from 1 vote

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 hot pot of soup filled with spicy jalapeños and a mixture of cheeses.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: cream of jalapeno soup, creamy jalapeno soup, jalapeno popper soup, jalapeno soup

Servings:

Calories: 459kcal

Author: Lisa Hatfield

Equipment

Immersion Blender

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!!

Nutrition