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Bowl of Spicy Jalapeño Popper Soup topped with grilled cheese, chives, and bacon bits.

Spicy Jalapeño Popper Soup

A creamy and spicy soup with the flavors of jalapeño poppers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4-6 jalapeno peppers seeded and minced (adjust to your spice preference)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 4 ounces cream cheese softened
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Garnish (Optional)
  • chopped fresh chives
  • crumbled cooked bacon
  • extra shredded cheddar cheese

Equipment

  • Large pot
  • Knife
  • Cutting board
  • Blender

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  2. Add the minced garlic and minced jalapeno peppers to the pot. Cook for another 2 minutes until fragrant.
  3. Pour in the chicken broth and bring to a simmer. Reduce heat and let it simmer for 10 minutes.
  4. Carefully transfer the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth. If using a regular blender, you may need to do this in batches and return the soup to the pot.
  5. Stir in the heavy cream and softened cream cheese until the cream cheese is fully melted and incorporated.
  6. Add the shredded cheddar cheese, salt, and pepper. Stir until the cheese is melted and the soup is heated through. Do not boil.
  7. Serve hot, garnished with chives, bacon, and extra cheddar cheese if desired.

Notes

For a milder soup, remove all seeds and membranes from the jalapenos. For a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmer until thickened.