Sometimes you just need something warm and cheesy. This jalapeño popper soup turns your favorite party appetizer into a satisfying meal. It is creamy, smoky, and has just enough kick for a cold night. You can have this on the table in under an hour. It is the perfect way to warm up after a long day.
Why This Recipe Is a Winner
This soup is the ultimate comfort food for a chilly winter evening. It combines crispy bacon with a rich, velvety cheese sauce. Your family will love the bold flavors in every single spoonful. It is hearty enough to serve as a main course. This recipe is also very easy for beginners to follow. It feels like a special treat but uses simple ingredients.
Simple Method
The process starts with rendering smoky bacon fat for extra flavor. You will sauté fresh vegetables until they are perfectly tender. Whisking in the broth slowly ensures a smooth base every time. Adding the cheese at the end keeps the texture creamy. Even if you are new to cooking, you can master this soup. It is a one-pot wonder that saves you time on dishes.
Simple Ingredients
Most of these items are likely already in your kitchen or easy to find. Fresh produce and sharp cheese make all the difference here.
- 8 slices thick-cut bacon, diced
- 1 medium yellow onion, finely diced
- 2 stalks celery, minced
- 1/2 red bell pepper, finely diced
- 6 large jalapeño peppers, seeded and minced
- 4 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, freshly shredded
- 2 cups cooked chicken breast, shredded
- 1/2 teaspoon smoked paprika
- Salt and cracked black pepper to taste
- 2 tablespoons fresh chives, chopped
Step-by-Step Directions
- In a large heavy-bottomed Dutch oven over medium heat, cook the diced bacon until the fat has rendered and the pieces are crispy.
- Using a slotted spoon, remove the bacon to a paper-towel-lined plate, reserving 3 tablespoons of bacon fat in the pot.
- Add the onion, celery, red bell pepper, and minced jalapeños to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
- Slowly whisk in the chicken broth, one cup at a time, ensuring no lumps form. Increase heat to medium-high and bring to a gentle simmer.
- Reduce heat to low. Whisk in the heavy cream and cubed cream cheese. Stir continuously until the cream cheese is fully melted and the soup is smooth.
- Gradually add the shredded cheddar cheese, whisking in small handfuls until completely incorporated.
- Fold in the shredded chicken and half of the crispy bacon. Season with smoked paprika, salt, and black pepper.
- Simmer on low for an additional 5 minutes to allow flavors to meld. Do not let the soup reach a rolling boil after the cheese is added to prevent curdling.
- Serve immediately, garnished with the remaining crispy bacon, reserved jalapeño slices, and fresh chives.
Best Ways to Enjoy It
Serve this soup in big, deep bowls while it is piping hot. Pair it with a side of crusty bread or garlic knots. It is also delicious with a simple green salad on the side. Top each bowl with extra cheese and fresh chives for a beautiful presentation. Set the table, light a candle, and enjoy a cozy night in. Your family will keep coming back for more.
Keep It Fresh
Store any leftovers in an airtight container in your refrigerator. It will stay fresh and delicious for up to three days. When you are ready to eat, reheat it slowly on the stove. Use low heat to keep the cheese from separating or curdling. I do not recommend freezing this soup because of the high dairy content. Gentle warming is the key to maintaining that velvety texture.
Tips for Best Results
- Don’t skip grating your own cheese from a block for better melting.
- Avoid a curdled soup by keeping the heat low once cheese is added.
- Swap the chicken for extra beans if you want a different protein.
- Use a rotisserie chicken to save time on busy weeknights.
- For holiday gatherings, serve this in small mugs as a fun appetizer.
- Add a squeeze of fresh lime juice to brighten the heavy flavors.
- Wear gloves when chopping jalapeños to avoid stinging your skin.
Ways to Switch It Up
- Use gluten-free flour to make this recipe safe for sensitive diets.
- Swap the chicken for cooked sausage for a heartier, saltier flavor profile.
- Add extra jalapeño seeds if you prefer a much spicier soup.
- Try using smoked gouda instead of cheddar for a deeper smoky taste.
Common Questions
Can I make this soup ahead of time?
Yes, you can make this a day in advance. Just be sure to reheat it very slowly over low heat. Add a splash of milk if it gets too thick.
Is this soup very spicy?
It has a mild to medium kick depending on your peppers. Removing the seeds and ribs from the jalapeños removes most of the heat. You can adjust it to your preference easily.
Will my kids eat this?
Most kids love the cheesy, bacon-filled flavor of this soup. If they are sensitive to spice, use fewer jalapeños. It is a very kid-friendly meal overall.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every cheesy bite warm you up. Happy cooking!
— Alex
Ingredients
- 8 slices thick -cut bacon, diced
- 1 medium yellow onion, finely diced
- 2 stalks celery , minced
- 1/2 red bell pepper, finely diced
- 6 large jalape ño peppers, seeded and minced (reserve one sliced for garnish)
- 4 cloves garlic , minced
- 1/3 cup all -purpose flour
- 4 cups low -sodium chicken broth
- 1 cup heavy whipping cream
- 8 ounces cream cheese, softened and cubed
- 2 cups sharp cheddar cheese, freshly shredded
- 2 cups cooked chicken breast, shredded
- 1/2 teaspoon smoked paprika
- Salt and cracked black pepper to taste
- 2 tablespoons fresh chives, chopped
Instructions
- In a large heavy-bottomed Dutch oven over medium heat, cook the diced bacon until the fat has rendered and the pieces are crispy.
- Using a slotted spoon, remove the bacon to a paper-towel-lined plate, reserving 3 tablespoons of bacon fat in the pot.
- Add the onion, celery, red bell pepper, and minced jalapeños to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste, creating a light blonde roux.
- Slowly whisk in the chicken broth, one cup at a time, ensuring no lumps form. Increase heat to medium-high and bring to a gentle simmer.
- Reduce heat to low. Whisk in the heavy cream and cubed cream cheese. Stir continuously until the cream cheese is fully melted and the soup is smooth.
- Gradually add the shredded cheddar cheese, whisking in small handfuls until completely incorporated.
- Fold in the shredded chicken and half of the crispy bacon. Season with smoked paprika, salt, and black pepper.
- Simmer on low for an additional 5 minutes to allow flavors to meld. Do not let the soup reach a rolling boil after the cheese is added to prevent curdling.
- Serve immediately, garnished with the remaining crispy bacon, reserved jalapeño slices, and fresh chives.
