This creamy, cheesy Spicy Jalapeño Popper Soup has all the flavor of a jalapeño popper with bacon, sharp cheddar, and cream cheese, but in a cozy, spoonable bowl! Pair it with crispy, melty grilled cheese croutons, and you’ve got a weekend lunch or casual dinner that everyone will love. If you’re a fan of soups, be sure to check out my other Soup Recipes for even more comforting, flavorful bowls.
Ingredients & Substitutions
This soup is loaded with flavor but easy to make with simple ingredients:
- Bacon: I used regular bacon chopped into small pieces, but thick-cut or turkey bacon can also work.
- Yellow onion: You can substitute a white onion or shallots if preferred.
- Jalapeño peppers: For less heat, remove all seeds or use fewer peppers. For extra heat, leave some seeds in or swap in a serrano pepper. You can also leave them out entirely if you prefer a milder soup.
- Garlic: Fresh garlic gives the best flavor, but jarred minced garlic works in a pinch.
- Chicken broth: Low-sodium broth works well if you want to control saltiness.
- Heavy whipping cream: Adds richness, though half-and-half can be substituted for a slightly lighter soup.
- Sharp cheddar cheese: You can also use a mix of cheddar and Monterey Jack.
- Cream cheese: Neufchâtel cheese works as a lighter option.
- Kosher salt, black pepper, red pepper flakes: Adjust to taste; increase or decrease red pepper flakes to control heat.
- Green onions: Scallions are a fine substitute.
- Grilled Cheese Croutons: Serve alongside the soup for dunking, using your favorite bread and cheese. I also have an air fryer grilled cheese you could use!
FAQs
Can I make this ahead of time?
Yes! You can prepare the soup (without the cheeses) up to 1 day ahead and refrigerate. When ready to serve, heat gently and stir in the cheeses until smooth.
How to adjust the heat level?
This soup is flexible when it comes to spice. For mild, remove all seeds from the jalapeños or leave them out entirely. For medium heat, leave in some seeds or use fewer peppers. For extra heat, keep all seeds or swap in a serrano pepper. Adjust red pepper flakes to taste.
Why mix the cream cheese with the broth first?
Whisking the cream cheese with some of the hot broth mixture helps it melt smoothly and prevents clumps. This little extra step gives you a perfectly creamy, lump-free soup every time.
Can I make it vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. You can also toast some nuts or add roasted corn for a smoky flavor.
Can I skip the grilled cheese croutons?
Absolutely! The soup is delicious on its own or paired with crackers, homemade tortilla chips, or even crusty bread slices.
Serving Ideas
- Garnish each bowl with extra crispy bacon or a drizzle of sour cream.
- Serve with extra bread or crackers for dunking.
- Pair with a simple side salad for a lighter meal.
How to Store Spicy Jalapeño Popper Soup
Room Temperature: Don’t leave the soup out for more than 2 hours.
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat to prevent scorching.
Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Spicy Jalapeño Popper Soup
Ingredients
- 6 slices bacon, chopped into small pieces
- 1 medium yellow onion, diced
- 4 medium jalapeño peppers, seeds removed, finely diced
- 2 teaspoons garlic, minced
- ¼ cup (31 g) all-purpose flour
- 4 cups (32 ounces) chicken broth
- 1 cup (238 g) heavy whipping cream
- 8 ounces cream cheese, softened, cubed
- 2 cups (226 g) sharp cheddar cheese, shredded
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 4 green onions, thinly sliced, for garnish
Grilled Cheese Croutons
- 8 slices sandwich bread
- 4 tablespoons unsalted butter, softened
- 8 slices sharp cheddar
Instructions
- To a large pot or Dutch oven over medium heat, add the chopped bacon. Cook until crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon from the pan and place it onto a plate. Reserve 2 tablespoons of bacon grease in the pot; discard the rest.
- To the same pot with the bacon grease, add onion and jalapenos. Cook until softened, about 5–7 minutes.
- Add garlic and cook for 1 minute.
- Sprinkle flour over the top of the vegetables, stirring to combine, until no dry spots remain.
- Slowly pour in the chicken broth and heavy cream, stirring constantly, and bring to a gentle simmer, about 5 minutes.
- Reduce heat to low. In a heatproof bowl, whisk the cubed cream cheese with ½ cup of the hot broth mixture until completely smooth. Pour the cream cheese mixture back into the pot.
- Add the shredded cheddar cheese, stirring until melted and the soup is smooth and creamy.
- Season with kosher salt, black pepper, and red pepper flakes. Fold in half of the cooked bacon, reserving the rest for topping.
- Keep the soup warm on low heat while you make the grilled cheese dippers.
Grilled Cheese Dippers
- Spread softened butter on one side of each bread slice.
- Place 2 slices of cheese between two slices of bread, buttered sides out.
- Cook sandwiches in a large skillet over medium heat, 2–3 minutes per side, until golden and the cheese is melted.
- Let cool slightly, then slice into squares and top with soup.
For Serving
- Ladle the soup into bowls, top with sliced green onions, and serve with the grilled cheese dippers on the side. Sprinkle reserved bacon over the top if desired.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This soup is incredible! The creamy cheese and bacon are perfectly balanced with the jalapeño kick. I had a bowl with the grilled cheese dippers, and I couldn’t get enough.
Elizabeth
If you like jalapeno poppers, you will really love this soup! It does really taste like the appetizer, and it was spicy!
Stephanie
I usually love a little heat, but this soup was a bit too spicy for my taste. The flavor is amazing, though.
Bella
I love how quick and easy this comes together. The jalapeños give just the right amount of heat (I could even handle a little more) without overpowering the cheesy goodness.
