This Jalapeño Popper Soup is a creamy, cheesy, and slightly spicy bowl of comfort that turns a favorite appetizer into a full, satisfying meal. It brings together the flavors of jalapeños, tender chicken, vegetables, and melty cheese in a rich broth that I can’t stop craving.

Why You’ll Love This Recipe

I love how this soup takes the bold flavor of jalapeño poppers and transforms it into a hearty meal that’s quick and easy to make. The combination of creaminess, mild heat, and rich cheese makes each spoonful addictive. It’s perfect for chilly nights or whenever I want something filling but not too heavy.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Jalapeños
Carrots
Celery
Onion
Garlic
Cooked chicken
Chicken broth
Heavy cream
Cream cheese
Cheddar cheese
Salt & pepper

Directions

In a large pot, sauté diced onion, celery, carrots, garlic, and jalapeños in a bit of oil until softened.
Stir in cooked chicken and pour in the chicken broth and heavy cream.
Add cream cheese and stir until completely melted and smooth.
Mix in shredded cheddar cheese until fully melted and incorporated.
Season with salt and pepper to taste.
Serve hot, optionally topped with extra shredded cheese or chopped jalapeños.

Servings and timing

This recipe makes about 6 servings.

Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: 35–40 minutes

Variations

Spicier version: I leave in the jalapeño seeds or add a pinch of crushed red pepper.
Vegetarian option: I skip the chicken and use vegetable broth, adding diced potatoes or black beans for texture.
Low-carb version: I replace carrots with chopped zucchini or cauliflower for a lower-carb option.
Cheese swap: I’ve tried using pepper jack or Monterey Jack instead of cheddar for a different flavor kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days.
For longer storage, I freeze portions for up to 3 months and thaw them overnight in the fridge before reheating.
When reheating, I use a pot over medium heat, stirring often. I sometimes add a splash of broth or cream to thin it back out if needed.

FAQs

Can I make this soup without cream cheese?

Yes, but I’ve found that cream cheese gives it that rich, signature texture. A substitute like sour cream or a dairy-free spread can work, but the result won’t be as creamy.

Is it possible to make this soup dairy-free?

I’ve made a version with plant-based cream cheese, coconut cream, and vegan cheddar—still delicious, though with a slightly different taste.

How can I adjust the heat level?

I remove all the seeds from the jalapeños for mild heat or add more if I want it spicier. I’ve also used a milder chili like poblano for less spice.

Can I use rotisserie chicken?

Definitely—I often use shredded rotisserie chicken to save time, and it blends right into the soup with great flavor.

What should I serve this with?

I usually enjoy it with crusty bread, tortilla chips, or a simple green salad to balance the richness of the soup.

Conclusion

This Jalapeño Popper Soup is everything I love in one pot—creamy, cheesy, comforting, and full of bold flavor. It’s simple to prepare, easy to customize, and perfect for any time I want a cozy, satisfying meal with a little kick.

Jalapeño Popper Soup

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Author: Sue
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: American

Print Recipe

Description

A creamy, cheesy, and slightly spicy soup inspired by jalapeño poppers, made with tender chicken, fresh vegetables, and rich cheeses for a comforting meal.

Instructions

In a large pot, sauté diced onion, celery, carrots, garlic, and jalapeños in a bit of oil until softened.
Stir in cooked chicken, then add chicken broth and heavy cream.
Add cream cheese, stirring until completely melted and smooth.
Stir in shredded cheddar cheese until fully melted.
Season with salt and pepper to taste.
Serve hot, garnished with extra shredded cheese or chopped jalapeños if desired.

Notes

Adjust spice by including or removing jalapeño seeds.
Use vegetable broth and skip chicken for a vegetarian version, adding potatoes or black beans for texture.
For lower carbs, replace carrots with zucchini or cauliflower.
Pepper Jack or Monterey Jack cheese can substitute cheddar for a different flavor.
Leftovers can be refrigerated up to 4 days or frozen up to 3 months.