jalapeno popper soup

A classic appetizer made into a hearty soup! Creamy, cheesy, and packed with potatoes, jalapenos, and bacon, this jalapeno popper soup is the perfect comfort food for lower temperatures.

Jalapeno Popper Soup

bacon, (chopped)

jalapeno

onion, (diced)

garlic, (minced)

all-purpose flour

chicken broth

half-and-half

cream cheese,

cheddar cheese, (shredded)

Kosher salt, (to taste)

black pepper, (to taste)

jalapenos, cheese

In a large Dutch oven or pot add the bacon and cook over medium-high heat. Reserve the bacon grease.

Add the jalalpenos and onions to the pot and cook for about 3 to 4 minutes, or until tender.

Stir in the fresh garlic and cook an additional 30 seconds.

Add the flour and stir to create a paste.

Pour in the chicken broth and half and half. Continually whisk until mixed well.

Add the chopped potatoes. Heat over medium-high heat, and bring the soup to a boil. Boil for about 25-30 minutes, or until the potatoes are fork-tender.

Remove the pot from the heat then add the cream cheese and shredded cheese. Stir until the cheeses are melted and combined.

Season with salt and pepper to taste.

Garnish with desired toppings and serve warm!

Jalapeno Popper Chicken Soup brings the flavors of a beloved appetizer into a comforting bowl. With bacon, jalapenos, shredded chicken, cream cheese, and sharp cheddar, it's a deliciously spicy and creamy soup with a kick that's perfect for any day.

Jalapeno Popper Chicken Soup

bacon (chopped)

onion

celery

green bell pepper (diced)

red bell pepper (diced)

jalapeno peppers

garlic (minced)

chicken breast ((leftovers are great))

cheddar cheese

In a 4 or 5 quart Dutch oven or soup pot, cook bacon over medium heat until crisp. About 8 to 10 minutes. Transfer the bacon to a plate lined with paper towels. Drain the bacon grease, leaving about 3 tablespoons in the pot.

Add onions, celery, bell peppers and jalapenos. Saute about 5 minutes or until peppers are just tender, stirring occasionally.

Sprinkle the flour over the veggies, along with the garlic and stir. Things will become a little thick and pasty. That's okay.

Increase heat to medium-high. Add the broth one cup at a time, incorporating each addition completely into the veggie mixture until the soup is smooth. Then add the half-and-half. Let the soup come up to a gentle boil and cook for five minutes.

Place cream cheese in a medium heat-proof bowl. Slowly pour in about 1/2 cup of the hot broth mixture, whisking until smooth and creamy.

Add the cream cheese mixture and the cheddar cheese into soup until melted.

Stir in the cooked chicken and the bacon, reserving about 1/4 cup of the bacon for topping the soup. Remove from heat.

Ladle into soup bowls and garnish with toppings of your choice, such as sliced jalapenos, crushed croutons, and more cheese.

Absolutely excellent!  So creamy and flavorful!  I did add seasoning to ours.  Jalapeno salt and fresh black pepper!  Will be making this again soon!

Oh, so good!  At one point, with part of the leftovers, I punched up the flavor and heat with a couple of pickled jalapeños and a little of the liquid from the jar.  Made for a nice variation.

Oh my gosh this is such a dangerous recipe! So delicious, so cheesy, it’s almost just spicy cheese dip with bacon and chicken…

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Jalapeno Popper Chicken Soup

Top 2 jalapeno popper soup recipes from across the web

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Jalapeno Popper Chicken Soup

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