If you love the bold, cheesy flavor of jalapeño poppers, then this Creamy Jalapeño Popper Soup is exactly what you need.
It takes all the best parts of the classic appetizer—spicy jalapeños, crispy bacon, and creamy cheese—and turns them into a rich, satisfying soup.
The heat from the jalapeños is perfectly balanced by the creamy broth, while melted cheddar and cream cheese create a smooth, velvety texture. Crispy bacon bits add a smoky crunch to every bite, making the soup feel indulgent but not overwhelming.
This soup is perfect for chilly nights, game day, or anytime you’re craving something warm and comforting with a spicy kick. Pair it with a slice of toasted bread or tortilla chips for an extra layer of texture and flavor.
What You Need for This Recipe
Every ingredient in this soup adds to its bold, creamy, and slightly spicy character.
- Jalapeños – Fresh jalapeños give the soup a mild heat. Remove the seeds for a milder flavor or leave them in for extra spice.
- Bacon – Crispy, crumbled bacon adds a smoky depth that pairs well with the creamy broth. It also gives a slight crunch to contrast the smooth texture.
- Cheddar & Cream Cheese – A mix of sharp cheddar and smooth cream cheese gives the soup its signature creamy, cheesy consistency. Use freshly shredded cheddar for the best meltability.
- Heavy Cream & Chicken Broth – The combination of broth and cream keeps the soup rich while still feeling light enough to enjoy as a meal.
- Garlic & Onion – These aromatics build a strong flavor base, making sure the soup has depth beyond the heat of the jalapeños.
How to Make Creamy Jalapeño Popper Soup
This soup comes together quickly with a few simple steps.
- Cook the Bacon
- Heat a large pot over medium heat.
- Cook the bacon until crispy, then remove and drain on paper towels.
- Leave about a tablespoon of bacon grease in the pot for extra flavor.
- Sauté the Aromatics
- Add diced onion and jalapeños to the pot.
- Cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute.
- Build the Broth
- Pour in the chicken broth and bring to a simmer.
- Let it cook for about 10 minutes to allow the flavors to blend.
- Melt the Cheese
- Lower the heat and stir in the cream cheese.
- Whisk until completely smooth.
- Finish with Heavy Cream & Cheddar
- Slowly pour in the heavy cream while stirring.
- Add shredded cheddar cheese and stir until melted.
- Serve & Garnish
- Ladle the soup into bowls.
- Top with crispy bacon bits, extra cheddar, or sliced jalapeños for garnish.
Ways to Customize This Soup
This soup is easy to tweak based on your spice preference or available ingredients.
- Make It Spicier – Add diced serrano peppers or a pinch of cayenne for more heat.
- Lighten It Up – Use half-and-half instead of heavy cream for a lighter version.
- Add Protein – Stir in shredded chicken for a heartier meal.
- Use Different Cheeses – Try Monterey Jack, Colby, or Pepper Jack for a different twist.
Why This Recipe Always Works
This soup has the perfect balance of creamy, cheesy, and spicy flavors.
- Smooth & Velvety Texture – The cream cheese and cheddar blend into a thick, satisfying broth.
- Bold but Balanced – The spice from the jalapeños is mellowed by the creamy base.
- Quick & Easy – Ready in under 30 minutes with minimal prep.
Best Side Dishes for Creamy Jalapeño Popper Soup
A spicy, cheesy soup like this pairs well with simple, crunchy sides.
- Toasted Bread – A slice of sourdough or French bread balances the heat.
- Tortilla Chips – Adds crunch and works well for dipping.
- Side Salad – A light salad with avocado and lime dressing cools down the spice.
- Cornbread – A slightly sweet contrast to the bold, savory flavors of the soup.
Creamy Jalapeño Popper Soup
Equipment
- Large pot For cooking the soup
- whisk For melting the cream cheese smoothly
Ingredients
- 6 slices bacon cooked and crumbled
- 1 small onion diced
- 3 jalapeños seeded and diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 ounces cream cheese softened
- 1.5 cups cheddar cheese shredded
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
Instructions
- Heat a large pot over medium heat. Cook the bacon until crispy, then remove and drain on paper towels. Leave about 1 tablespoon of bacon grease in the pot.
- Add diced onion and jalapeños to the pot. Cook for 5 minutes until softened. Stir in minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook for 10 minutes to blend the flavors.
- Lower the heat and whisk in the cream cheese until fully melted and smooth.
- Slowly stir in the heavy cream and shredded cheddar cheese, mixing until the cheese is fully melted.
- Season with salt and black pepper. Serve hot, garnished with crispy bacon, extra cheese, or sliced jalapeños.
Notes
- For extra heat, leave the jalapeño seeds in or add a pinch of cayenne pepper.
- Leftovers store well in the fridge for up to 3 days.
- Serve with toasted bread or tortilla chips for added crunch.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.