Creamy and warm with a kick of spicy, this Jalapeno Popper Soup recipe makes eating appetizers for dinner totally okay! Tastes just like the real thing, topped with crunchy garlic croutons for the perfect touch.
Jalapeno Popper Soup
As I may have mentioned before, I'm a big snack food fan. I really feel like appetizers should be an acceptable dinner option! And that's exactly where my mind was at while creating this Jalapeno Popper Soup recipe! Delicious, creamy, warm, and a kick of spicy, just like your favorite Jalapeno Poppers, only now it's a soup with some added veggies, making it a totally acceptable dinner option!
Top this tasty Jalapeno Popper Soup with crumbled garlic croutons to make it taste just like the real thing. Some gooey melted cheese is also an excellent addition.
Jalapeno Popper Soup Recipe
Jalapeno Popper Soup
Ingredients
- 6 tablespoons butter divided
- ½ large onion finely chopped
- 4 cloves garlic minced
- 5 cups chicken broth
- 2 to 3 potatoes peeled and cubed
- ¼ cup flour
- 2 cups half and half
- 8 ounces shredded sharp white cheddar cheese
- 8 ounces cream cheese cubed and softened
- 2 cups cooked and chopped chicken
- 4 to 6 medium jalapenos seeded and finely chopped, plus more for garnish
- Salt and pepper to taste
- Croutons, crumbled bacon, and fresh sliced jalapenos for garnish
Instructions
- In a large pot or Dutch oven, melt 2 tablespoons butter over medium heat.
- To the pot with butter, add onion and garlic. Cook for about 3 minutes until onions are soft and translucent.
- Pour in chicken broth and potatoes. Bring to a boil, and allow to boil for about 10-15 minutes, until potatoes are soft.
- In a separate pot or large skillet, melt remaining butter over medium heat.
- Add flour. Stir to fully combine, then allow to heat through for about 2 minutes.
- Stir in half and half slowly, about a ¼ cup at a time, stirring constantly.
- When half and half is fully added, allow to warm to steaming.
- Begin adding shredded cheese, a little at a time, stirring constantly, until completely incorporated.
- Add cream cheese to cheese mixture, whisk until cream cheese is melted into sauce.
- Pour cheese sauce mixture into broth mixture. Stir to combine.
- Add chicken and jalapenos to soup, and stir to combine. Continue cooking until fully heated through.
- Add salt and pepper to taste.
- Serve hot topped with croutons, bacon, and fresh jalapenos.
Notes
- Cheese: You can use a different kind of cheese, or even yellow cheddar. But be aware that yellow cheeses will turn the soup a bit yellow, which will still taste delicious but will look a bit different than the pictures.
- Half and half: Milk will work instead of half and half in a pinch.
- Chicken: You can cook your own chicken breasts ahead of time and then chop, or just shred a store bought rotisserie chicken to make it super easy.
- Jalapenos: Start with four. Then adjust to taste, depending on your desired level of flavor and spice.
- Storage: Store covered in the refrigerator for up to 3-5 days. Reheat in the microwave in a microwave-safe bowl or on the stovetop in a large pot.
- Freezer Directions: To freeze, allow soup to cool to room temperature. Transfer to a freezer safe bag or container. Freeze for up to 3-6 months. Thaw in the refrigerator overnight. Reheat in a large pot on the stovetop
Nutrition
Did you like this Jalapeno Popper Soup Recipe? Find more on my Soups and Dinner Ideas boards on Pinterest!
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Sarah says
As someone who is also a huge fan of snacks I LOVE jalapeno poppers, but I never thought of making it in a soup before - this sounds perfect! Love it!
Jolena says
This soup looks like something my husband would love! I pinned it for later. I caught up with you through Embracing Change.
Heidi Darling says
Hi- you mention adding the cream cheese twice at different steps, and also adding the shredded cheese twice at different steps. Just want to be clear and ask if it supposed to be added before boiling...?
Michelle says
Thanks for bringing this to my attention! I just fixed it!