You MUST try this lightened up Jalapeño Popper Soup! It’s creamy, spicy, filled with veggies, and ready to go in just 30 minutes!
Warm & Cozy Jalapeño Popper Soup is a healthier version of traditional cheese stuffed jalapeño poppers. It’s is a flavorful and spicy version of our family favorite – cauliflower chowder. Hatch Chile Cornbread or Cloud Bread would both be perfect to serve with this soup!
Flavorful Spicy Chowder
Our garden is bursting with jalapeños! We’ve been trying to come up with all sorts of ways to use them but we just can’t seem to catch up with what our four crazy little plants are producing!
I’ve made lots of salsa, used them in these carnitas, made spicy chicken tacos with them and finally threw a few in this jalapeño soup. This soup was 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 & 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!
Making Jalapeño Popper Soup
Lately I’ve been trying to incorporate more veggies into our dishes. I really love using cauliflower because of how versatile it is. I chopped up three of our really dark peppers. Since they were super spicy I felt like 3 was enough, but if I had bought them at the store I probably would have used 4. I also added chunks of red and green bell pepper, fresh yellow corn, onion and garlic.
SAUTE. In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
SIMMER. Turn 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.
WHISK. 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.
GARNISH + SERVE. Remove from the heat and garnish with desired toppings. Serve immediately.
Tips + Storing Info
This spicy, flavorful soup is the perfect way to warm up on a chilly fall day! Here are a few tips when making it:
- If the soup is too thick you can thin it by adding some extra chicken broth. If it is too thin, you can add some extra cream cheese to thicken it up.
- You can roast the jalapenos in your air fryer, broiler, or grill them up for a more mellow, smokier flavor.
- Variations – You can add some sun dried tomatoes, shredded white cheddar, Monterrey, or pepper jack cheese to your soup.
- Begin by slicing the jalapeno in half lengthwise. Next, work from the bottom of the pepper to the top and use a spoon to scrape out the membrane and seeds. Dice as desired.
- It is best to wear gloves when handling jalapenos, but if you do end up burning your hands here are a few things you can try: Wash your hands with dish soap immediately instead of hand soap. Dip your hands in some cool milk or cover them with yogurt. You can also try applying some rubbing alcohol to your skin with a dampened cotton ball.
STORE leftover soup should be covered tightly with plastic wrap or stored in an airtight container in the fridge for 3-4 days.
Make sure to bring any leftover soup to room temperature before FREEZING. Store soup in an airtight container in the freezer, leaving some room for expansion at the top. This soup can be frozen for up to 3 months.
To REHEAT soup that has been frozen it is best to first let it thaw in the fridge overnight and then slowly warm it up in the microwave or in a saucepan on the stove over medium low heat, stirring often.
Here are more Mexican soups:
- Chicken Enchilada Soup
- Chicken Fajita Soup
- Taco Soup
- Chicken Tortilla Soup (Dairy Free & Gluten Free)
- Chile Verde Stew
Jalapeno Popper Soup Recipe
- 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
- bacon crumbles
- cheddar cheese
- slices of jalapeno
- In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute. Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.
- Turn 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.