27+ Irresistible Jalapeño Popper Soup Recipes to Spice Up Your Dinner

If you love the creamy, spicy, and cheesy flavors of jalapeño poppers, you’re going to adore these jalapeño popper soup recipes!

Whether you’re craving a comforting bowl of warmth or a zesty dish with a spicy kick, these recipes offer a twist on the classic appetizer.

From rich and creamy to light and dairy-free options, there’s a jalapeño popper soup for every taste and occasion.

Packed with jalapeños, cream cheese, cheddar, and plenty of heat, these soups are guaranteed to become your new favorite comfort food.

Get ready to enjoy the best of both worlds—creamy textures and bold flavors—with these delicious and creative variations of the beloved jalapeño popper!

27+ Irresistible Jalapeño Popper Soup Recipes to Spice Up Your Dinner

No matter what version you choose, jalapeño popper soup is a perfect combination of spicy, cheesy, and creamy goodness.

With variations ranging from the rich and indulgent to lighter, healthier options, you can enjoy a satisfying bowl any day of the week.

These soups are a great way to bring the flavor of your favorite appetizer into a comforting meal.

Whether served on a chilly evening or as a crowd-pleasing dish at a gathering, jalapeño popper soup is sure to impress.

So, gather your ingredients, heat up your kitchen, and get ready for a delicious, spicy adventure in the world of soup!

Creamy Jalapeño Popper Soup

This creamy jalapeño popper soup combines the flavors of a classic jalapeño popper appetizer with the comforting warmth of a bowl of soup. The base is rich and velvety, thanks to cream cheese and cheddar, while the jalapeños add the perfect amount of heat. Topped with crispy bacon and a sprinkle of green onions, this soup is a hearty and flavorful dish that is perfect for chilly nights.

Ingredients:

• 4 medium jalapeños, diced
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 cup cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced jalapeños, onion, and garlic, sautéing for 5 minutes until softened and fragrant.
2. Add the chicken broth to the pot and bring it to a simmer. Cook for another 5-10 minutes to allow the flavors to meld together.
3. Reduce the heat to low and add the cream cheese, stirring until it melts into the broth. Then, add the shredded cheddar cheese and stir until smooth.
4. Pour in the heavy cream and smoked paprika, stirring to combine. Simmer for 5 more minutes to thicken the soup. Season with salt and pepper to taste.
5. Ladle the soup into bowls and garnish with crumbled bacon and sliced green onions.
6. Serve immediately and enjoy!

This creamy jalapeño popper soup is an indulgent and satisfying dish that brings all the bold flavors of jalapeño poppers into a comforting soup form. The richness of cream cheese and cheddar balances the heat from the jalapeños, while the bacon adds a crispy texture. Perfect for those who love a little spice and a lot of flavor, this soup is sure to be a crowd-pleaser.

Spicy Jalapeño Popper Soup with Chicken

Packed with protein and heat, this spicy jalapeño popper soup is a complete meal in a bowl. The addition of chicken elevates the dish, making it filling and perfect for lunch or dinner. Creamy, cheesy, and loaded with jalapeños, it’s a flavorful twist on the classic soup. The blend of chicken, jalapeños, and crispy bacon creates a satisfying, spicy comfort food experience.

Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts, diced
• 1 large onion, diced
• 4 jalapeños, sliced (seeds removed for less heat)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 2 cups shredded Monterey Jack cheese
• 1 cup heavy cream
• 1 tsp chili powder
• 1 tsp ground cumin
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion, jalapeños, and garlic, cooking for 4-5 minutes until the vegetables soften.
3. Pour in the chicken broth, bringing it to a simmer. Add the cooked chicken back into the pot.
4. Stir in the cream cheese and shredded Monterey Jack cheese until melted and the soup becomes creamy.
5. Add the heavy cream, chili powder, cumin, salt, and pepper. Let the soup simmer for 10 minutes, allowing the flavors to blend.
6. Garnish with crumbled bacon and chopped cilantro before serving.
7. Ladle the soup into bowls and serve hot.

This spicy jalapeño popper soup with chicken is a deliciously hearty meal that combines the flavors of a beloved appetizer with the richness of a soup. The addition of chicken makes it more substantial, while the crispy bacon adds an irresistible crunch. With the perfect balance of spice and creaminess, it’s a comforting dish that will quickly become a favorite for spice lovers.

Vegetarian Jalapeño Popper Soup

This vegetarian version of jalapeño popper soup offers all the bold flavors of the original but without the meat. The soup is rich, creamy, and bursting with the fiery flavor of jalapeños. With a combination of roasted corn and cream cheese, it’s a hearty, satisfying soup that’s perfect for those following a vegetarian diet or looking to try something different.

Ingredients:

• 2 tbsp butter
• 1 medium onion, diced
• 5 jalapeños, chopped (seeds optional)
• 3 cloves garlic, minced
• 1 cup roasted corn kernels (fresh or frozen)
• 4 cups vegetable broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp onion powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp lime juice
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion, jalapeños, and garlic, sautéing for about 5 minutes until softened.
2. Stir in the roasted corn and vegetable broth, bringing the soup to a simmer for 5 minutes.
3. Lower the heat and add the cream cheese, stirring until it has fully dissolved into the broth.
4. Add the shredded cheddar cheese and heavy cream, stirring until the soup becomes smooth and creamy.
5. Season with onion powder, garlic powder, salt, and pepper to taste. Simmer for another 5-10 minutes to allow the flavors to meld.
6. Stir in the lime juice just before serving.
7. Serve with a garnish of chopped cilantro.

This vegetarian jalapeño popper soup is a perfect option for those who want to enjoy the bold, cheesy flavor of jalapeño poppers without the meat. The combination of roasted corn, cream cheese, and cheddar creates a rich and satisfying base, while the jalapeños bring just the right amount of heat. Whether you’re a vegetarian or simply craving something lighter, this soup is a delicious and comforting choice.

Smoky Jalapeño Popper Soup

This smoky jalapeño popper soup offers a unique twist with the addition of smoked Gouda and a hint of chipotle, giving it a deep, smoky flavor that pairs perfectly with the heat from the jalapeños. The creamy base, combined with bacon and cheese, creates a rich, flavorful soup that will quickly become a favorite. It’s perfect for those who love bold, smoky flavors with a spicy kick.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 4-5 jalapeños, chopped (seeds removed for a milder taste)
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup smoked Gouda cheese, shredded
• 1 cup cream cheese, softened
• 1 ½ cups sharp cheddar cheese, shredded
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1 tsp ground chipotle chili powder
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, jalapeños, and garlic, cooking for about 5 minutes until softened and fragrant.
2. Add the chicken broth to the pot and bring it to a simmer. Allow it to cook for 10 minutes so the flavors can develop.
3. Reduce the heat to low and stir in the cream cheese, smoked Gouda, and cheddar cheese until melted and smooth.
4. Pour in the heavy cream and season with smoked paprika, chipotle chili powder, salt, and pepper. Simmer for another 5-10 minutes to thicken.
5. Ladle the soup into bowls and top with crumbled bacon and a sprinkle of fresh cilantro.
6. Serve and enjoy the smoky, spicy goodness!

This smoky jalapeño popper soup is a comforting, flavorful dish that brings a smoky depth to the traditional jalapeño popper flavor. The combination of smoked Gouda and chipotle adds a rich, bold taste that’s enhanced by the creamy, cheesy base. Topped with bacon and cilantro, this soup offers the perfect balance of smokiness and spice for anyone craving something a little different.

Slow Cooker Jalapeño Popper Soup

If you’re looking for a hands-off, easy meal that still delivers a punch of flavor, this slow cooker jalapeño popper soup is the answer. Simply add all the ingredients into the slow cooker, and let it cook low and slow until the flavors are rich and the soup is creamy. This version is perfect for busy days when you want a comforting meal without spending too much time in the kitchen.

Ingredients:

• 4 large jalapeños, chopped (seeds removed for less heat)
• 1 small onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup heavy cream
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In the base of a slow cooker, add the chopped jalapeños, diced onion, minced garlic, and chicken broth.
2. Add the cream cheese, cheddar cheese, Monterey Jack cheese, and heavy cream. Sprinkle in the cumin, chili powder, salt, and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
4. Once cooked, stir the soup until smooth and creamy. If desired, use an immersion blender to puree the soup for a smoother texture.
5. Ladle the soup into bowls and top with crumbled bacon and fresh cilantro.
6. Serve and enjoy a simple yet flavorful meal!

This slow cooker jalapeño popper soup is perfect for anyone looking for a low-effort, high-reward meal. The slow cooking process allows the flavors to meld together beautifully, and the creamy texture makes each spoonful feel indulgent. With a subtle smoky heat from the jalapeños and a cheesy base, it’s the ultimate comforting soup for a busy day.

Keto-Friendly Jalapeño Popper Soup

This keto-friendly version of jalapeño popper soup is perfect for those on a low-carb diet who still crave the rich, creamy flavors of a classic jalapeño popper. With cauliflower as the base instead of potatoes, this soup is creamy and satisfying without the carbs. The combination of cheese, cream, and jalapeños provides the ideal balance of flavor and spice for a comforting meal.

Ingredients:

• 2 tbsp butter
• 1 small onion, diced
• 5 jalapeños, chopped (seeds optional for a milder taste)
• 3 cloves garlic, minced
• 4 cups cauliflower florets (fresh or frozen)
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the diced onion, jalapeños, and garlic, cooking for 5-6 minutes until softened.
2. Add the cauliflower florets and chicken broth to the pot. Bring it to a simmer and cook for about 10 minutes until the cauliflower is tender.
3. Reduce the heat to low and stir in the cream cheese, shredded cheddar cheese, and heavy cream until fully combined and creamy.
4. Use an immersion blender to puree the soup until smooth (optional for a creamier texture).
5. Season with garlic powder, salt, and pepper to taste. Simmer for another 5 minutes to ensure everything is well combined.
6. Ladle the soup into bowls and garnish with crumbled bacon and chopped chives.
7. Serve hot and enjoy!

This keto-friendly jalapeño popper soup is a fantastic choice for anyone looking to indulge in a rich, creamy soup without straying from their low-carb lifestyle. The cauliflower base offers a lighter alternative to potatoes, but it doesn’t compromise on the creamy texture or the spicy, cheesy goodness that makes jalapeño poppers so irresistible. It’s the perfect keto comfort food!

Instant Pot Jalapeño Popper Soup

This Instant Pot jalapeño popper soup is the ultimate time-saver, delivering rich, creamy, and spicy flavors in a fraction of the time it would take to make on the stove. Using the pressure cooking function, all the ingredients come together quickly to create a comforting, cheesy soup. The jalapeños offer just the right amount of heat, while the blend of cream cheese and cheddar creates a luscious, smooth base.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 4 jalapeños, chopped (seeds removed for a milder taste)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 2 cups shredded sharp cheddar cheese
• 1 cup heavy cream
• 1 tsp ground paprika
• 1 tsp onion powder
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Set your Instant Pot to the sauté function. Add olive oil and sauté the onion, jalapeños, and garlic for about 5 minutes until softened and fragrant.
2. Add the chicken broth to the Instant Pot, followed by the cream cheese, cheddar cheese, and heavy cream. Stir to combine.
3. Sprinkle in the paprika, onion powder, salt, and pepper. Close the lid and set the Instant Pot to pressure cook on high for 5 minutes.
4. Once the cooking time is complete, carefully quick-release the pressure.
5. Stir the soup until it’s smooth and creamy. If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency.
6. Ladle the soup into bowls and top with crumbled bacon and fresh cilantro.
7. Serve and enjoy!

This Instant Pot jalapeño popper soup is a quick and easy way to enjoy all the delicious flavors of jalapeño poppers in a comforting soup. The pressure cooking process locks in the flavors, while the creamy texture is perfect for anyone who loves rich, cheesy soups. With the added crunch of bacon and fresh cilantro, this soup is an easy go-to for busy weeknights or gatherings.

Low-Sodium Jalapeño Popper Soup

For those watching their sodium intake but still craving the indulgent flavors of jalapeño popper soup, this low-sodium version is the perfect solution. With homemade chicken broth and a careful selection of lower-sodium ingredients, this soup delivers all the cheesy, creamy goodness you love with less salt. The heat from the jalapeños is balanced by the richness of the cream and cheese, making this a satisfying and heart-healthy choice.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 4-5 fresh jalapeños, chopped (seeds optional)
• 2 cloves garlic, minced
• 4 cups homemade or low-sodium chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded sharp cheddar cheese (low-sodium)
• 1 cup heavy cream
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste (use sparingly)
• 6 slices bacon (low-sodium), cooked and crumbled
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the diced onion, jalapeños, and garlic, cooking for 5 minutes until softened.
2. Pour in the low-sodium chicken broth, bringing it to a simmer. Cook for 10 minutes to allow the flavors to develop.
3. Add the cream cheese, cheddar cheese, and heavy cream, stirring until the cheese is fully melted and the soup becomes creamy.
4. Season with cumin, smoked paprika, and a pinch of salt and pepper. Let the soup simmer for 5-10 minutes, thickening slightly.
5. Ladle the soup into bowls and top with crumbled bacon and fresh parsley.
6. Serve hot and enjoy!

This low-sodium jalapeño popper soup is a healthier take on the classic recipe, without sacrificing flavor. By using homemade or low-sodium broth and controlling the amount of added salt, it’s a great option for those looking to enjoy a comforting, spicy soup while keeping their sodium intake in check. The result is a flavorful, creamy dish that feels indulgent but is still heart-healthy.

Vegan Jalapeño Popper Soup

This vegan jalapeño popper soup is a dairy-free version of the classic, made with coconut milk, cashews, and nutritional yeast for a creamy, cheesy flavor. It’s perfect for those following a plant-based diet or simply looking to try something new. The heat from the jalapeños combined with the creamy base offers a satisfying balance of spice and richness, making this soup a crowd-pleasing option for vegans and non-vegans alike.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 4-5 jalapeños, chopped (seeds removed for less heat)
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup raw cashews, soaked for 4 hours or overnight
• 1 cup coconut milk (canned, full-fat)
• 2 tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp ground turmeric
• Salt and pepper to taste
• 6 slices vegan bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, jalapeños, and garlic, cooking for 5-6 minutes until softened.
2. Pour in the vegetable broth, bringing the soup to a simmer. Cook for another 5-10 minutes to allow the flavors to meld.
3. In a blender, combine the soaked cashews, coconut milk, nutritional yeast, smoked paprika, turmeric, salt, and pepper. Blend until smooth and creamy.
4. Stir the cashew mixture into the pot, mixing until the soup is thickened and creamy.
5. Simmer for another 5 minutes to ensure the soup is well blended and heated through.
6. Ladle the soup into bowls and garnish with crumbled vegan bacon and fresh cilantro.
7. Serve hot and enjoy!

This vegan jalapeño popper soup offers a creamy, spicy alternative to the traditional version, without any dairy. The combination of coconut milk and cashews creates a rich, velvety base, while the nutritional yeast provides that cheesy flavor that makes this soup so satisfying. Topped with vegan bacon and cilantro, this soup is a perfect plant-based option that will satisfy your craving for bold flavors and creamy textures.

Buffalo Jalapeño Popper Soup

This Buffalo jalapeño popper soup brings the zesty flavors of buffalo wings into a creamy, spicy soup. With the addition of hot sauce, cream cheese, and cheddar, this soup is a flavorful fusion of two popular comfort foods. The creamy texture is balanced by the heat of the jalapeños and the tangy buffalo sauce, making this soup perfect for anyone who loves bold flavors and a bit of spice.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 4-5 jalapeños, chopped (seeds removed for a milder soup)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• ½ cup buffalo hot sauce
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, jalapeños, and garlic, and sauté for 5-7 minutes until softened.
2. Pour in the chicken broth and bring the soup to a simmer. Cook for 10 minutes to meld the flavors.
3. Stir in the cream cheese and shredded cheddar cheese, allowing it to melt into the soup for a creamy texture.
4. Add the heavy cream and buffalo hot sauce, then season with paprika, garlic powder, salt, and pepper. Simmer for another 5-10 minutes, stirring occasionally.
5. Ladle the soup into bowls and top with crumbled bacon and fresh cilantro.
6. Serve and enjoy the zesty, creamy goodness!

This Buffalo jalapeño popper soup is an exciting twist on the traditional recipe. The addition of buffalo sauce adds a tangy, spicy kick that complements the creaminess of the cheese and cream cheese. Topped with bacon, this soup is a perfect combination of heat, richness, and savory flavors that will satisfy anyone craving a bold, comforting dish.

Jalapeño Popper Soup with Sausage

Jalapeño popper soup with sausage takes this classic soup to the next level by adding savory sausage, making it heartier and more flavorful. The spicy jalapeños and creamy cheese base are balanced perfectly by the sausage, creating a deliciously satisfying meal. Whether you’re serving it for dinner or as a hearty lunch, this version is sure to fill you up while tantalizing your taste buds with bold, spicy flavors.

Ingredients:

• 2 tbsp olive oil
• 1 lb sausage (spicy or mild, depending on preference)
• 1 small onion, diced
• 4 jalapeños, chopped (seeds removed for less heat)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp dried oregano
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the sausage, breaking it apart with a spoon as it cooks, for about 6-8 minutes until browned and cooked through.
2. Add the diced onion, jalapeños, and garlic to the pot, sautéing for another 5 minutes until the vegetables soften.
3. Pour in the chicken broth, bringing the soup to a simmer. Let it cook for 10 minutes to allow the flavors to develop.
4. Stir in the cream cheese and cheddar cheese, mixing until melted and smooth.
5. Add the heavy cream and dried oregano, then season with salt and pepper to taste. Simmer for 5 more minutes to thicken the soup.
6. Ladle the soup into bowls and top with crumbled bacon and fresh parsley.
7. Serve hot and enjoy!

This jalapeño popper soup with sausage is a savory and hearty version of the original. The sausage adds a satisfying depth of flavor and makes this soup a full meal. The creamy, cheesy base perfectly balances the spice from the jalapeños, and the bacon adds an extra layer of richness. It’s an ideal dish for a filling lunch or a cozy dinner on a cold day.

Cheesy Jalapeño Popper Soup with Tortilla Chips

This cheesy jalapeño popper soup with tortilla chips combines the crispy texture of tortilla chips with a rich, creamy soup filled with spicy jalapeños and plenty of cheese. The soup is creamy, with a satisfying crunch from the chips and a kick of heat from the jalapeños. It’s a fun, unique twist on the classic soup, perfect for anyone who loves texture and spice in every bite.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, diced
• 4-5 jalapeños, chopped (seeds optional)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp chili powder
• Salt and pepper to taste
• 2 cups tortilla chips (crushed)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, chopped jalapeños, and garlic, cooking for 5-6 minutes until softened.
2. Add the chicken broth to the pot and bring it to a simmer, allowing it to cook for 10 minutes.
3. Stir in the cream cheese and cheddar cheese, allowing the cheese to melt and the soup to become creamy.
4. Pour in the heavy cream, then season with chili powder, salt, and pepper. Stir to combine and simmer for 5-10 minutes.
5. Just before serving, crush the tortilla chips into small pieces and stir them into the soup, adding both texture and flavor.
6. Ladle the soup into bowls and top with fresh cilantro.
7. Serve and enjoy the cheesy, crunchy goodness!

This cheesy jalapeño popper soup with tortilla chips is a fun and flavorful take on the classic soup. The addition of crunchy tortilla chips adds texture, while the creamy base of cream cheese and cheddar keeps it rich and indulgent. The jalapeños bring the heat, making this soup a spicy and satisfying option for those who enjoy a bit of crunch with their comfort food.

Creamy Jalapeño Popper Soup with Avocado

This creamy jalapeño popper soup with avocado is a rich, indulgent twist on the classic recipe, incorporating fresh avocado to enhance the creaminess and add a touch of coolness to balance out the heat. The combination of spicy jalapeños, creamy cheese, and smooth avocado creates a well-rounded and satisfying soup that’s perfect for those who enjoy both spicy and creamy flavors.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 4-5 jalapeños, chopped (seeds removed for less heat)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 ripe avocado, peeled and diced
• 1 tsp cumin
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped jalapeños, and garlic. Sauté for 5-6 minutes until softened and fragrant.
2. Add the chicken broth to the pot and bring the mixture to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
3. Stir in the cream cheese, shredded cheddar cheese, and heavy cream. Continue stirring until the cheese has melted and the soup is smooth.
4. Add the cumin, salt, and pepper, adjusting the seasonings to taste.
5. Once the soup is well-combined and creamy, gently stir in the diced avocado for extra creaminess and texture. Let it simmer for another 5 minutes.
6. Ladle the soup into bowls and top with crumbled bacon and fresh cilantro.
7. Serve hot and enjoy the rich, creamy, and spicy soup with a touch of avocado!

This creamy jalapeño popper soup with avocado is a unique and luxurious version of the classic soup. The creamy, cheesy base is complemented perfectly by the cool, smooth avocado, which balances out the spicy kick from the jalapeños. Topped with bacon and cilantro, this soup provides a satisfying combination of flavors and textures that will make it a go-to recipe for both cozy nights and special occasions.

Jalapeño Popper Soup with Shrimp

This jalapeño popper soup with shrimp adds a delicious seafood twist to the traditional recipe, creating a dish that’s both comforting and refreshing. The shrimp pairs wonderfully with the spicy jalapeños and creamy cheese, making each bite a perfect balance of heat, richness, and sweetness. It’s a fantastic choice for seafood lovers looking for a bold, flavorful soup.

Ingredients:

• 2 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 small onion, diced
• 4-5 jalapeños, chopped (seeds removed for a milder soup)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp paprika
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the shrimp and cook for 2-3 minutes until pink and cooked through. Remove the shrimp from the pot and set aside.
2. In the same pot, add the diced onion, chopped jalapeños, and garlic. Sauté for 5-6 minutes until softened and fragrant.
3. Add the chicken broth to the pot and bring it to a simmer. Cook for 10 minutes to allow the flavors to develop.
4. Stir in the cream cheese, shredded cheddar cheese, and heavy cream. Continue stirring until the cheese has melted and the soup is creamy.
5. Season with paprika, salt, and pepper to taste.
6. Add the cooked shrimp back into the soup, stirring gently to combine. Simmer for an additional 5 minutes.
7. Ladle the soup into bowls and top with crumbled bacon and fresh parsley.
8. Serve and enjoy the delightful combination of creamy soup and shrimp!

This jalapeño popper soup with shrimp is a deliciously different take on the classic soup, adding a seafood element that pairs wonderfully with the creamy, cheesy base. The shrimp brings a delicate sweetness to balance the heat from the jalapeños, while the creamy texture makes each spoonful rich and satisfying. Topped with bacon and parsley, this soup is a unique and flavorful option for a comforting meal.

Spicy Chicken Jalapeño Popper Soup

This spicy chicken jalapeño popper soup takes the classic flavor combination of jalapeños and cheese to new heights by adding shredded chicken for extra protein and heartiness. The smoky heat from the jalapeños, combined with the tender chicken and creamy cheese base, creates a comforting and filling soup that’s sure to satisfy your cravings for spice and flavor.

Ingredients:

• 2 tbsp olive oil
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 small onion, diced
• 4-5 jalapeños, chopped (seeds removed for a milder version)
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup cream cheese, softened
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp chili powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 6 slices bacon, cooked and crumbled
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, chopped jalapeños, and garlic. Sauté for 5-6 minutes until softened.
2. Add the shredded chicken and chicken broth to the pot, bringing the soup to a simmer. Let it cook for 10 minutes to blend the flavors.
3. Stir in the cream cheese and shredded cheddar cheese until melted and smooth.
4. Pour in the heavy cream, then season with chili powder, smoked paprika, salt, and pepper. Simmer for 5-10 minutes to allow the soup to thicken.
5. Ladle the soup into bowls and top with crumbled bacon and fresh cilantro.
6. Serve hot and enjoy!

This spicy chicken jalapeño popper soup is a hearty, satisfying meal that’s packed with flavor. The addition of shredded chicken adds a satisfying protein element to the creamy, spicy base, making it a complete and filling dish. The smoky heat from the jalapeños, combined with the richness of the cheese, creates a comforting and flavorful soup that will warm you up on even the coldest days.

Note: More recipes are coming soon