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This creamy chicken jalapeño popper soup is everything you love about jalapeño poppers in a cozy bowl. Loaded with bacon, shredded chicken, cream cheese, and cheddar, it’s the ultimate comfort food with a spicy kick. The best jalapeño popper soup!
It is the season for soups! I love this time of year when we can make cozy soups all week long. I absolutely love making soups. I grew up with a Mom who makes soup every single week (it makes great leftovers). I learned a lot about making the best soups from her!
My older brother lived in Mexico for several years and when he moved back to the US, he had to put jalapenos on everything and I mean everything! So, this Chicken Jalapeno soup is for him since he loves flavor and spice!
You will love the creaminess of this soup with layers of spice and flavor. You can customize the spice of this soup by reducing the jalapenos or completely deseeding them.
Why you will love this recipe:
- A flavor powerhouse! The bacon, the cheddar cheese, the cream cheese, jalapeño, and the spices all come together to create the most flavor-packed soup.
- Easy one-pot meal – Simple ingredients and minimal prep for an easy weeknight dinner recipe. Easy clean-up too!
- Customizable heat level – Add extra jalapeños for anyone who loves spice or keep it mild for the kids.
Jalapeno Popper Soup Ingredients:
Bacon: Use high-quality bacon! I suggest using thick-cut or center cut bacon.
Onion & Bell Pepper: Bring sweetness and balance to the spice. I suggest using sweet onions but you can also use red onion.
Jalapeños: Give the soup its signature kick (save a few slices for garnish!).
Garlic: Fresh garlic is always best but you can sub garlic powder if you’re out.
Chicken Broth & Milk: Create a creamy base without being too heavy.
Cream Cheese: Adds the signature “popper” flavor.
Shredded Chicken: Makes the soup filling and protein-packed. I usually grab a cheap rotisserie chicken at Costco!
Cheddar Cheese: I like to use medium cheddar for the best balance of flavor.
How to make Creamy Chicken Jalapeno Popper Soup:
Step 1
In a large pot over medium heat, cook the bacon, stirring occasionally, until crispy — about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside, leaving about ¼ cup of the bacon fat in the pot.
Step 2
Add the onion, red or yellow pepper, jalapeños, garlic, and ½ teaspoon of salt to the pot. Cook over medium heat, stirring often, until the vegetables are softened, about 5 to 6 minutes.
Step 3
Sprinkle the flour over the vegetables and stir until everything is evenly coated and forms a paste. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the soup has thickened slightly and reduced by about one-quarter, roughly 10 minutes.
Step 4
Add the cream cheese and stir until it melts completely. Stir in the shredded chicken and three-quarters of the cooked bacon. Continue cooking until the chicken and bacon are heated through, about 1 minute.
Step 5
Ladle soup into bowls and top with shredded cheddar and the remaining bacon. Garnish with extra jalapeño slices, if desired. Serve warm.
Frequently Asked Questions:
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld together. Store it in the fridge and reheat gently on the stove.
What should I serve with this Jalapeno Popper Soup?
I suggest making my moist cornbread, easy homemade French bread, soft dinner rolls or a light Garden Salad.
What toppings go well with this soup?
Crispy bacon, sliced jalapeños, shredded cheddar, diced green onions, or even crushed tortilla chips make great toppings.
Storage:
Store leftover Chicken Jalapeño Popper Soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat or in the microwave, adding a splash of milk or broth to loosen the texture if needed. Because it contains dairy, freezing isn’t ideal!
More Cozy Soup Recipes:
If you love delicious and flavorful soups, check out these cozy soup recipes…
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Chicken Jalapeno Popper Soup
Ingredients
- 8 slices Bacon
- 1 medium Onion (finely chopped)
- 1 Red or Yellow Pepper (finely chopped)
- 3 Jalapeno Peppers (deseeded and finely chopped)
- 3 cloves Garlic (finely chopped)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 3 Tablespoons Flour
- 3 cups Chicken Broth
- 2 cups Whole Milk
- 4 ounces Cream Cheese (at room temperature, cut into small pieces)
- 2 cups Shredded Cooked Chicken Breast (from rotisserie chicken or poached chicken)
- 2 cups Cheddar Cheese (grated)
Instructions
- In a large pot over medium heat, cook the bacon, stirring occasionally, until crispy — about 8 to 10 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside, leaving about ¼ cup of the bacon fat in the pot. Cut into bite-size pieces.
- Add the onion, red or yellow pepper, jalapeños, garlic, and ½ teaspoon of salt to the pot. Cook over medium heat, stirring often, until the vegetables are softened, about 5 to 6 minutes.
- Sprinkle the flour over the vegetables and stir until everything is evenly coated and forms a paste. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle boil, then reduce heat to medium-low. Simmer, stirring occasionally, until the soup has thickened slightly and reduced by about one-quarter, roughly 10 minutes.
- Add the pieces of cream cheese and stir until it melts completely. Stir in the shredded chicken and three-quarters of the cooked bacon. Continue cooking until the chicken and bacon are heated through, about 1 minute.
- Ladle soup into bowls and top with shredded cheddar and the remaining bacon. Garnish with extra jalapeño slices, if desired. Serve warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
