There’s something about fall that just calls for soup, and one of my all-time favorites for cozy nights is Jalapeño Popper Soup. If you’re a fan of jalapeño poppers (who isn’t?!), imagine all that cheesy, spicy, smoky goodness in a warm, comforting bowl. It’s like taking the best appetizer on the planet and turning it into a soup that you can savor slowly, one delicious spoonful at a time.

This Jalapeño Popper Soup is perfect for those evenings when you want something creamy with a little kick, but don’t feel like spending hours in the kitchen. It has all the flavors you love: smoky bacon, spicy jalapeños, tender chicken, and smooth cream cheese. Plus, there’s a lot of room to make it your own. Whether you want to tone down the spice or load it up with extra toppings, this soup adapts beautifully.

How I stumbled upon this gem 🌶️

I have to admit, the first time I tried this recipe, it was out of necessity. It was one of those “what’s in the fridge?” nights, and I was staring at a pack of bacon, a couple of jalapeños, and some leftover rotisserie chicken. The idea hit me like a flash—why not try to mimic the flavor of jalapeño poppers, but in soup form? I didn’t expect much, but after that first spoonful, I knew I had stumbled onto something great. The combination of creamy cheese, spicy peppers, and the saltiness of bacon was a hit with the whole family. It’s been a regular in our soup rotation ever since!

A spicy twist on comfort food: where did it come from?

Jalapeño popper soup doesn’t have the long historical roots of some classic soups, but it’s a fun riff on the beloved jalapeño popper, which rose to popularity in the late 20th century in the U.S. Poppers, traditionally stuffed with cheese and sometimes wrapped in bacon, became a bar-food favorite—and naturally, it wasn’t long before inventive home cooks (like us!) started transforming that flavor into all sorts of creative dishes. This soup takes that love of jalapeños and cheese and mixes it with the heartiness of a chicken soup, making it the perfect comfort dish with a spicy twist.

Let’s talk ingredients: the key players in this soup

Bacon: Not only does it bring that irresistible smoky flavor, but the bacon fat is essential for sautéing the veggies. If you’re out of bacon, pancetta works in a pinch, or you can go meat-free by sautéing the vegetables in olive oil with a dash of liquid smoke for a similar effect.
Jalapeños: The star of the show! I like to leave some seeds in for heat, but you can deseed them entirely for a milder soup. Serrano peppers are a great substitute if you want more of a kick.
Bell peppers and onion: These add a bit of sweetness and help balance out the heat of the jalapeños. Red bell peppers are my go-to for their sweetness, but green works if that’s what you’ve got.
Garlic: Because what’s a soup without garlic, right? It gives a depth of flavor and a little extra zing.
Cream cheese & half and half: These make the soup luscious and creamy. If you’re looking to lighten things up, you can use Neufchâtel cheese (a lower-fat cream cheese) or swap half and half for milk, though it won’t be quite as rich.
Shredded chicken: A great way to use up leftovers. Rotisserie chicken is a lifesaver here, but any cooked chicken will do.
Chicken broth: Opt for low-sodium broth so you can control the saltiness of your soup.

Tools you’ll need (and what you can skip!)

You don’t need any fancy equipment to whip up this Jalapeño Popper Soup, but a few kitchen basics will make the process easier:

Dutch oven or stock pot: A heavy-bottomed pot is ideal because it heats evenly and allows you to cook the bacon and veggies without worrying about sticking or burning.
Slotted spoon: For transferring the crispy bacon, though if you don’t have one, a fork works too.
Whisk or spatula: Essential for incorporating the cream cheese and making sure your soup stays smooth. Trust me, you don’t want lumps of unmelted cream cheese floating around.
Blender (optional): If you prefer a smoother soup, you could give it a quick blend, but I love the texture of this soup as-is, with little chunks of chicken and peppers in each bite.

Step-by-step: how to make jalapeño popper soup

Cook the bacon: Start by cooking your diced bacon in a Dutch oven or stock pot over medium heat. It should take about 10 minutes for it to get nice and crispy. Once it’s done, use a slotted spoon to transfer the bacon to a paper towel-lined plate. Be sure to save about 2 tablespoons of the bacon grease in the pot—this is where all that flavor comes from!
Sauté the veggies: In that glorious bacon grease, toss in your chopped jalapeños, bell peppers, and onions. Sauté them for about 5-6 minutes, or until they soften up and the kitchen starts smelling amazing. (Pro tip: if your eyes are watering from the jalapeños, you can reduce the heat slightly or use a fan to help circulate the air.) After that, add in the garlic, flour, and spices (paprika, cumin, salt, and pepper). Stir everything constantly for another minute so the flour cooks out its raw taste and the spices bloom.
Add the broth: Pour in the chicken broth, and crank the heat up to bring it to a boil. Once it’s bubbling, lower the heat to medium-low.
Incorporate the cream cheese: Add the cubed cream cheese, stirring or whisking vigorously to make sure it melts into the broth smoothly. This part can take a little patience, but it’s worth it to get that creamy consistency.
Finish with half and half and chicken: Stir in the half and half and shredded chicken. Let the soup simmer for another 10 minutes or so, until everything is heated through. By now, your kitchen smells absolutely mouthwatering!
Serve and top: Ladle the soup into bowls and let everyone go wild with toppings. A sprinkle of shredded cheddar, some extra crumbled bacon, maybe a few slices of jalapeño if you like it spicy. You can even add a dollop of sour cream or some chopped green onions for extra flavor.

Variations and tweaks you can try

One of the best things about this soup is how customizable it is. Here are some ideas to switch things up:

Vegetarian version: Skip the bacon and use vegetable broth instead of chicken broth. You can still get that smoky flavor by adding a bit of smoked paprika or using liquid smoke.
Low-carb/keto: This soup is already pretty low in carbs, but to make it keto-friendly, just omit the flour or use a low-carb thickener like xanthan gum.
Extra heat: For the spice lovers out there, throw in a diced serrano pepper, or even a bit of cayenne for an extra punch.
Cheesy overload: If you want to go all-in on the cheese, stir in an extra cup of shredded cheddar or Monterey Jack when you add the cream cheese. You’ll end up with an ultra-cheesy soup that’s indulgent and delicious.

Serving it up: ideas for a perfect bowl

When it comes to serving Jalapeño Popper Soup, the presentation is all about the toppings. A handful of shredded cheddar melted over the top gives that classic jalapeño popper vibe, and a few slices of fresh jalapeño for garnish add a pop of color. For a nice crunch, I love sprinkling on some crispy bacon and chopped green onions. If you’re feeling fancy, serve it with some crusty bread or tortilla chips on the side.

Drink pairings to spice things up

A cold, crisp drink is just what you need to balance out the richness of this soup. I love serving this with a light Mexican lager or a citrusy IPA—both are refreshing and pair well with the spicy, creamy flavors. If you’re not a beer drinker, a glass of chilled Sauvignon Blanc or a margarita would be great too. Non-alcoholic? Go for a sparkling limeade or iced tea with a splash of lemon!

Storage and reheating tips

This soup is fantastic for leftovers. Store it in an airtight container in the fridge for up to 4 days. When you’re ready to reheat, just warm it on the stovetop over medium heat, stirring occasionally. If the soup thickens too much in the fridge, just add a splash of chicken broth or half and half to loosen it up. For freezing, I recommend leaving out the cream cheese and half and half, and adding those in when you reheat, as they can sometimes separate in the freezer.

Scaling it up or down

This recipe makes about 4 hearty servings, but it’s easy to adjust. If you’re cooking for a crowd, you can double or triple the ingredients—just make sure your pot is big enough! If you’re cooking for one or two, halve the recipe and you’ll still have plenty for a couple of meals.

Common questions

1. Can I make this soup ahead of time?
Absolutely! The flavors only get better as they sit, so feel free to make it a day in advance.

2. What can I use instead of cream cheese?
Mascarpone or even a little sour cream would work, though the texture may be slightly different.

3. Is this soup gluten-free?
It’s easy to make gluten-free! Just use a gluten-free flour blend or cornstarch to thicken the soup.

4. How do I reduce the spice level?
Remove the seeds from the jalapeños, or use fewer jalapeños and balance them with more bell peppers.

5. Can I use pre-cooked bacon?
You can, but you’ll miss out on the bacon fat for sautéing the veggies. If you go this route, use a bit of butter or oil instead.

Now that you’ve got the full scoop on this Jalapeño Popper Soup, it’s time to give it a try! Don’t be afraid to make it your own—whether you like it extra cheesy, spicy, or loaded with toppings, this soup is sure to become a household favorite.

Jalapeno Popper Soup Recipe