Creamy Jalapeno Popper Soup is a warm, comforting, meal-in-a-bowl that's packed with bits of jalapeno, creamy-gooey cheese, tender potatoes, and chicken to round out the dish.
Course Soup
Cuisine American
Keyword Jalapeno Popper Soup
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 8servings
Calories 477kcal
Author Michelle
Ingredients
6tablespoonsbutterdivided
½large onionfinely chopped
4cloves garlicminced
5cupschicken broth
2 to 3 potatoespeeled and cubed
¼cupflour
2cupshalf and half
8ouncesshredded sharp white cheddar cheese
8 ouncescream cheesecubed and softened
2cupscooked and chopped chicken
4 to 6medium jalapenosseeded and finely chopped, plus more for garnish
Salt and pepperto 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.
Video
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