Spice up your soup game with our lightened up Jalapeno Popper Soup! Creamy, zesty, veggie-packed, and ready to go in just 30 minutes!
Our garden is bursting with jalapeños! I’ve made lots of salsa, used them in these carnitas, made spicy chicken tacos with them, and finally thrown a few in this jalapeño soup. This soup is seriously one of the most flavorful “chowders” I’ve ever had. I couldn’t get enough of it!
This is definitely a soup we’ll be making time and time again! We served ours up with freshly baked cornbread and a plate full of fruit. We all loved how filling and flavorful it was—it really did taste like we were eating a bowl full of jalapeño poppers, only a much healthier, veggie-filled version! It is a flavorful and spicy version of our family favorite – cauliflower chowder.
Table of Contents
Recipe Ingredients
- Jalapeño Peppers: They provide a spicy, bold flavor with a crisp texture.
- Cream Cheese: Brings a creamy, tangy taste and smooth texture.
- Chicken Broth: It offers a savory, umami flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Jalapeno Popper Soup
Step 1: In a large stock pot or Dutch oven, melt butter over medium heat. Add the bell peppers and onion, and cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, and cook for 1 additional minute. Stir in the corn and cauliflower, and cook for about 3-4 minutes, then sprinkle the flour over the top and cook until lightly browned.
Step 2: Turn the heat up to medium, whisk in the chicken broth and milk, and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
Step 3: Add the cream cheese and whisk vigorously until incorporated. This took me about 3 minutes of constant whisking until it became smooth and creamy again—don’t worry if it has flecks, just keep whisking.
Step 4: Remove from the heat and garnish with bacon bits, jalapeno slices, and sharp cheddar cheese. Serve immediately.
Expert Tips
- Jalapeño Prep: Slice jalapeños in half lengthwise then work from the bottom of the pepper to the top and use a spoon to scrape out the membrane and seeds. Dice as desired.
- Handling Jalapeños Safely: Wear gloves to prevent skin irritation from jalapeños, especially for sensitive skin. If your hands burn, washing them with dish soap helps remove the capsaicin oil. Soaking in cool milk or applying yogurt can also neutralize the burn. Rubbing alcohol applied with a cotton ball is another effective remedy.
FAQs
If you prefer a thicker soup, you can add more flour or cornstarch to thicken the recipe.
Crumbled bacon, shredded cheese, chopped green onions, or a dollop of sour cream are great toppings.
Storage Info
STORE this Jalapeno Popper Soup in an airtight container in the refrigerator for 3-4 days. While it’s possible to freeze this soup, be aware that the creamy base may separate or become grainy when thawed. To FREEZE, let it cool completely and store it in freezer-safe containers for up to 1 month.
To REHEAT, thaw overnight in the refrigerator if frozen, then warm it gently on the stove over low heat, stirring occasionally to maintain the creamy texture. You can also reheat in the microwave until everything has warmed through.
Mexican Soups that You’ll Love
Jalapeno Popper Soup Recipe
Ingredients
- 1 Tbsp butter
- 1/2 red bell pepper - diced
- 1/2 green bell pepper - diced
- 1/2 onion - chopped
- 3-4 jalapeno peppers - minced (depending on how spicy you like it)
- 3 cloves garlic - minced
- 3 Tbsp flour
- 1 cup corn
- 1 head cauliflower - chopped
- 3 ½ cup chicken broth
- 3/4 cup whole milk
- 1/2 tsp salt
- 1/4 tsp ground pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp chili powder
- pinch cumin
- 4 oz reduced fat cream cheese - room temperature
Garnishes (optional)
- bacon crumbles
- cheddar cheese
- slices of jalapeno
Instructions
- In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, and cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, and cook for 1 additional minute. Stir in the corn and cauliflower, and cook for about 3-4 minutes, then sprinkle the flour over the top and cook until lightly browned.
- Turn the heat up to medium, whisk in the chicken broth and milk, and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.
- Add the cream cheese and whisk vigorously until incorporated. This took me about 3 minutes of constant whisking until it became smooth and creamy again—don't worry if it has flecks, just keep whisking.
- Remove from the heat and garnish with desired toppings. Serve immediately.
Anyway you can share the original recipe you had posted? I can’t find it! And I love that one LOL
Hi Candice, this is the original recipe for the Jalapeno Popper Soup. Was it a different recipe you were searching for?
Made this soup last night for just the two of us and it’s nearly gone today! I did not roast the cauliflower or puree so cooked it extra long and it broke down perfectly without over cooking the peppers and onions. So tasty! Love this recipe!!