Get ready to experience your favorite appetizer in a comforting bowl of soup. This Jalapeño Popper Chicken Soup recipe packs all the creamy, spicy, and cheesy flavor you love into a hearty meal that’s perfect for any night of the week. It’s a rich, satisfying soup that delivers a delightful kick without being overwhelming.
We’ve perfected this recipe to ensure it’s incredibly creamy and loaded with savory chicken, smoky bacon, and just the right amount of jalapeño. It’s the ultimate comfort food that will have everyone asking for a second bowl. If you enjoy this, you might also love our creamy broccoli and potato soup.
Why You’ll Love This Jalapeño Popper Chicken Soup
This isn’t just another chicken soup; it’s a flavor explosion. The combination of tender chicken, crispy bacon, and a rich, cream cheese-based broth creates a truly unforgettable dish. It strikes the perfect balance between spicy and savory, making it a crowd-pleaser.
Incredibly Flavorful: It captures the iconic taste of jalapeño poppers perfectly.
Rich and Creamy: A velvety smooth broth made with cream cheese and cheddar is pure comfort.
Customizable Heat: Easily adjust the spice level to suit your preference.
Quick and Easy: This recipe comes together in under an hour, making it ideal for a weeknight dinner.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Soup Base:
Bacon: Provides a smoky, savory foundation.
Chicken: Boneless, skinless chicken breasts or thighs, cooked and shredded.
Jalapeños: Fresh jalapeños, diced. Remove the seeds and membranes for less heat.
Garlic: Freshly minced for the best flavor.
Chicken Broth: The liquid base for our soup.
Cream Cheese: The star ingredient for that signature creamy, tangy flavor.
Cheddar Cheese: Sharp cheddar adds a delicious cheesy element.
Ranch Seasoning: A secret weapon that adds a layer of herby, tangy flavor.
Onion & Celery: The aromatic base that builds depth.
For the Toppings:
Extra Crumbled Bacon
Shredded Cheddar Cheese
Sliced Green Onions or Chives
Diced Fresh Jalapeños
Step-by-Step Instructions
Follow these simple steps to create the most delicious Jalapeño Popper Chicken Soup right in your own kitchen.
Cook the Bacon: In a large Dutch oven or soup pot, cook the bacon pieces over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about one tablespoon of bacon grease in the pot.
Sauté Aromatics: Add the diced onion, celery, and jalapeños to the pot. Sauté for 5-7 minutes until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
Create the Broth: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer.
Melt the Cream Cheese: Reduce the heat to low. Add the cubed cream cheese and whisk continuously until it has completely melted into the broth and the texture is smooth. This slow melting process prevents curdling.
Combine and Simmer: Stir in the shredded chicken, ranch seasoning, and half of the shredded cheddar cheese. Let the soup simmer gently for 10-15 minutes, allowing the flavors to meld together. Do not let it boil.
Serve and Garnish: Ladle the soup into bowls. Top with the reserved crispy bacon, remaining cheddar cheese, sliced green onions, and fresh jalapeños.
Every spoonful is loaded with chicken, bacon, and cheesy goodness.
Expert Tips for the Best Creamy Soup
Want to make your Jalapeño Popper Chicken Soup truly exceptional? Here are a few tips from our kitchen.
Soften the Cream Cheese: Allow the cream cheese to come to room temperature before adding it to the pot. This helps it melt evenly and prevents lumps.
Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that can make the soup grainy. For the smoothest texture, buy a block of cheddar and shred it yourself.
Control the Spice: The heat from jalapeños is in the seeds and membranes. For a milder soup, make sure to remove them completely. For more kick, leave some in.
Don’t Boil After Adding Dairy: Once the cream cheese and cheddar are in, keep the soup at a gentle simmer. Boiling can cause the dairy to separate or curdle. For another creamy favorite, check out this creamy cajun chicken recipe.
Recipe Variations to Try
This recipe is fantastic as is, but it’s also easy to adapt to your dietary needs or preferences.
Keto or Low-Carb Jalapeño Popper Soup
This soup is already very keto-friendly! Ensure your bacon is sugar-free and use full-fat cream cheese and cheddar. The carb count is naturally low, making it a perfect meal for a low-carb lifestyle. It’s a great alternative to our low-carb Philly cheesesteak casserole.
Slow Cooker Instructions
You can easily adapt this recipe for the slow cooker. Sauté the bacon, onion, celery, and jalapeños on the stovetop first. Then, transfer everything except the dairy and toppings to a slow cooker. Cook on low for 4-6 hours. About 30 minutes before serving, stir in the softened cream cheese and shredded cheddar until smooth.
The secret to our soup is a rich, velvety cream cheese broth.
What to Serve with Your Soup
This Jalapeño Popper Chicken Soup is a meal in itself, but it pairs wonderfully with a few simple sides. A crusty piece of Amish white bread or some garlic bread is perfect for dipping. A simple green salad with a light vinaigrette can also cut through the richness of the soup nicely.
Storing and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stovetop over low heat, stirring occasionally. Avoid microwaving, as it can cause the creamy base to separate. Due to the dairy content, freezing is not recommended as it can result in a grainy texture upon thawing.
The main source of heat in jalapeños is in the seeds and the white membranes. To make the soup milder, be sure to remove all seeds and membranes before dicing the peppers. You can also use one less jalapeño for a less spicy version.
We do not recommend freezing this soup. Soups with a cream cheese or dairy base tend to separate and become grainy when thawed and reheated. It’s best enjoyed fresh or stored in the refrigerator for up to 3 days.
To ensure a smooth, creamy soup, make sure your cream cheese is softened to room temperature before adding it. It’s also crucial to reduce the heat to low and whisk it into the broth gently until it’s fully melted. Do not let the soup boil after adding the dairy.
Yes! To adapt this for a slow cooker, first sauté the bacon, onions, celery, and jalapeños on the stovetop. Then, transfer them to the slow cooker along with the chicken and broth. Cook on low for 4-6 hours. Stir in the softened cream cheese and cheddar cheese during the last 30 minutes of cooking.
This soup is very rich and filling on its own, but it pairs wonderfully with crusty bread for dipping, tortilla chips, or a simple green salad with a light vinaigrette to balance the creaminess.
The Perfect Comfort Food Awaits
This Jalapeño Popper Chicken Soup is more than just a recipe; it’s a bowl of pure comfort. It’s the perfect dish to warm you up on a chilly day or to share with friends and family. We know you’ll love its creamy texture and bold flavors. Give it a try and let us know what you think in the comments. Don’t forget to save it to your favorite board on Pinterest!
All the flavor of your favorite appetizer in a cozy soup!
Jalapeño Popper Chicken Soup Recipe
FL Recipes
Jalapeño Popper Chicken Soup: The Ultimate Creamy & Spicy Recipe
This Jalapeño Popper Chicken Soup is the ultimate comfort food, packing all the creamy, spicy, and cheesy flavor of your favorite appetizer into a rich, hearty soup. It's a quick, easy, and satisfying keto-friendly meal for any night.
3jalapeñosdiced, seeds and membranes removed for less heat
3clovesgarlicminced
4cupschicken brothlow sodium
8ozcream cheesesoftened and cubed
3cupscooked chickenshredded
1ozranch seasoning packet
2cupssharp cheddar cheeseshredded, divided
Crispy bacon, shredded cheddar, sliced green onions, fresh jalapeñosfor garnish
Equipment
1 Large Dutch Oven or Soup Pot
1 Whisk
Method
In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving about 1 tbsp of grease in the pot.
Add diced onion, celery, and jalapeños to the pot. Sauté for 5-7 minutes until softened. Add minced garlic and cook for 1 more minute.
Pour in the chicken broth and bring to a simmer.
Reduce heat to low. Whisk in the softened, cubed cream cheese until the broth is completely smooth.
Stir in the shredded chicken, ranch seasoning, and 1 cup of the shredded cheddar cheese. Simmer gently for 10-15 minutes. Do not boil.
Ladle soup into bowls and garnish with reserved crispy bacon, the remaining cheddar cheese, green onions, and fresh jalapeños.
Nutrition
Calories: 580kcalProtein: 35gFat: 45gFiber: 1g
Notes
Tip 1: For the creamiest soup, shred your own cheese. Pre-shredded cheese can make the texture grainy. Tip 2: Ensure the cream cheese is at room temperature for smooth melting. Tip 3: Control the spice level by removing all seeds and membranes from the jalapeños for a milder flavor.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
