Jalapeno Popper Chicken Soup
Why This Jalapeno Popper Chicken Soup Is a Must-Try Winter Soup Recipe
When the chill sets in and sweaters become your second skin, nothing hits quite like a bowl of something spicy, cheesy, and soul-warming. Enter: Jalapeno Popper Chicken Soup. Inspired by the game-day favorite but spun into a hearty, homemade soup recipe, this dish brings the fire and the comfort.
This isn’t your average weeknight soup. It walks the line between indulgent and deeply satisfying, with smoky bacon, tender chicken, just the right kick of jalapeno, and creamy cheese stirred through every spoonful. It’s the kind of soup dinner you bring out for family nights, snow days, or anytime you want to upgrade your fall soup recipes collection with something bold.
Ideal for fans of easy soups that don’t skimp on flavor, this recipe also works as a stunning seasonal main for casual hosting. Spoiler: it’s even better the next day.
Table of Contents
Ingredients for the Best Jalapeno Popper Chicken Soup
- 4 slices raw bacon, chopped
- 1/2 sweet or white onion, diced
- 2 ribs celery, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 4 jalapeno peppers, seeded and chopped*
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 2 cups cooked or rotisserie chicken, shredded
- 4 oz cream cheese, cubed and room temp
- 2 cups shredded sharp cheddar cheese
*Reserve a few jalapeno slices for garnish if desired.
How to Make This Jalapeno Popper Soup (Step-by-Step)
- 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
- 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
Serve with crusty bread, crushed croutons, or more shredded cheese.
Tips & Tricks for Perfecting This Fall and Winter Soup
- Make it ahead: Flavors deepen if you let it rest an hour or two before serving.
- Cream cheese drama? Temper it! Cold cream cheese can clump or “break.”
- Good bacon matters: Skip the cheap, overly fatty kind for best results.
- Too thick? Add more broth or a splash of milk to loosen the texture.
Use this dish to upgrade your rotation of winter soup recipes or impress with something unexpected at fall gatherings.
Substitutions & Variations for Healthier Dinner Recipes
- Lighter Version: Use low-fat cream cheese and milk instead of half-and-half.
- Vegetarian Twist: Swap chicken for white beans and skip the bacon.
- Extra Veggies: Add spinach, tomatoes (for a salsa twist), or cauliflower.
- Low-carb Option: Serve as-is or with keto-friendly bread on the side.
This is not a traditional “healthy dinner recipe” but you can absolutely tweak it to suit dietary goals without killing the joy.
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FAQs: Easy Soups, Soup Dinners, and Jalapeno Heat
u003cstrongu003eHow spicy is this soup?u003c/strongu003e
Mild to medium. Removing jalapeno seeds keeps the heat manageable.
u003cstrongu003eCan I freeze this soup?u003c/strongu003e
Not ideal. The cream and cheese can separate upon thawing.
u003cstrongu003eHow can I make this part of my fast dinner recipes list?u003c/strongu003e
Use pre-cooked chicken (rotisserie or leftovers), pre-chopped veggies, and microwave the cream cheese to speed things up.
u003cstrongu003eWhat’s a good topping?u003c/strongu003e
Reserved bacon, sliced jalapenos, extra cheddar, or green onions.
Nutrition Info for This Homemade Soup Dinner
Estimates per serving (1/4 of recipe):
- Calories: ~600
- Protein: 35g
- Fat: 45g
- Carbs: 15g
- Fiber: 2g
- Sugar: 4g
Nutritional info may vary depending on ingredients and portion sizes.
Print
Jalapeno Popper Chicken Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Warm, spicy, creamy, and absolutely satisfying, this Jalapeno Popper Chicken Soup transforms a beloved game-day snack into the ultimate winter comfort meal. Loaded with smoky bacon, tender chicken, jalapenos, and melty cheddar cheese, it’s the cozy dinner you didn’t know you needed.
Ingredients
Main
- 4 slices raw bacon, chopped
- 0.5 sweet or white onion, diced
- 2 ribs celery, diced
- 0.5 green bell pepper, diced
- 0.5 red bell pepper, diced
- 4 jalapeno peppers, seeded and chopped (*Reserve a few slices for garnish if desired.)
- 0.25 cup all-purpose flour
- 3 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 2 cups cooked or rotisserie chicken, shredded
- 4 oz cream cheese, cubed and room temp
- 2 cups shredded sharp cheddar cheese
Instructions
- In a 4 or 5 quart Dutch oven or soup pot, cook bacon over medium heat until crisp (about 8–10 minutes). Transfer to a paper towel-lined plate and drain grease, leaving 3 tablespoons in the pot.
- Add onions, celery, bell peppers, and jalapenos. Sauté about 5 minutes or until peppers are just tender, stirring occasionally.
- Sprinkle flour and garlic over veggies. Stir until the mixture becomes thick and pasty.
- Increase heat to medium-high. Gradually add chicken broth, one cup at a time, stirring to smooth out mixture. Then stir in the half-and-half. Bring to a gentle boil and cook for 5 minutes.
- In a separate bowl, combine cream cheese with 1/2 cup hot broth. Whisk until smooth.
- Add cream cheese mixture and cheddar cheese to the soup. Stir until fully melted and incorporated.
- Stir in shredded chicken and most of the cooked bacon (reserve some for topping). Remove from heat.
- Ladle soup into bowls and garnish with reserved bacon, jalapeno slices, crushed croutons, or extra cheese. Serve hot with crusty bread if desired.
Notes
To reduce heat, remove all seeds from the jalapenos. For a lighter version, use low-fat dairy. This soup is not ideal for freezing due to dairy separation. If it’s too thick, add more broth or milk to adjust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Soup
- Cuisine: American
Nutrition
- Calories: 600
- Sugar: 4
- Fat: 45
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
Conclusion: When You Need Fast, Flavorful Dinner Recipes That Comfort
This Jalapeno Popper Chicken Soup is what happens when a classic appetizer grows up, gets a cozy blanket, and turns into dinner. It’s indulgent but not over-the-top, spicy but not aggressive, and comforting in that way only cheesy, creamy homemade soup can be.
If you’ve been searching through fall soup recipes or winter soup recipe ideas looking for something new to shake up your soup dinner routine this is it. Don’t forget to save or print this recipe, and if it becomes a favorite in your household (like it has in mine), leave a note or share it with a friend who loves a good homemade soup recipe with a kick.
