Jalapeño Popper Soup

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 chowderHatch Chile Cornbread or Cloud Bread would both be perfect to serve with this soup!

Jalapeño Popper Soup served in a dutch oven pan topped with cornbread crumbles and cheese

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!

Jalapeños used in Jalapeno Popper Soup recipe

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.

Jalapeño Popper Soup served in a skillet

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.  

Jalapeno Tips:

  • 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.

Jalapeño Popper Soup with cauliflower served in a dutch oven skillet

Here are more Mexican soups:

Jalapeño Popper Soup

Jalapeno Popper Soup Recipe

You MUST try this lightened up Jalapeño Popper Soup! It's creamy, spicy, filled with veggies and ready to go in just 30 minutes!
4.67 from 3 votes
Pin Rate
Course: Main Dishes, Soup
Cuisine: Mexican
Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
Servings: 6
Calories: 153kcal
Print Recipe

Ingredients

  • 1 Tbsp butter
  • ½ red bell pepper - diced
  • ½ green bell pepper - diced
  • ½ 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
  • ¾ cup whole milk
  • ½ tsp salt
  • ¼ tsp ground pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp paprika
  • ¼ 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, 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.

Notes

-Rotisserie chicken makes an easy and delicious addition to this soup!

Nutrition

Calories: 153kcal | Carbohydrates: 19g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 850mg | Potassium: 635mg | Fiber: 3g | Sugar: 7g | Vitamin A: 749IU | Vitamin C: 88mg | Calcium: 102mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Jalapeño popper soup sounds so so good! I love the addition of cauliflower in the soup. Lately, we’ve also been trying to load up our meals with loads of veggies too. Pinning this one for sure! =)

  2. I love some heat to my dishes!!! love that you used the jalapeño peppers and a full head of cauliflower!! I always try to add a lot of veggies to our food too! This looks so good! Pinned!!

  3. This looks great! I love anything spicy, and what a great idea to use cauliflower. Pinned!

  4. I know this was posted a long time ago, but just found it and made it! Delish! I roasted my peppers, cauliflower, onion and garlic, then added to the broth and pureed it. Added the corn and some extra jalapeños for texture. Spices were really good too. Turned out great! Thanks.

  5. I made this near exact except I accidentally steamed my cauliflower before I added it and I didn’t have a red pepper so I threw in a 1/4 cup of pimentos for color. It is HOT but fantastic. I like the heat and for around 200 calories a serving its a gem. This will happen again and again. (side note: calories estimated without optional ingredients)

    1. Hi Lainey, unfortunately I don’t have a slow cooker, so I’m not exactly sure. It’s such a quick recipe though, it’s probably best to make it on the stovetop!

  6. I make this all the time, it’s my husband’s favorite soup! We usually make a double batch and add extra peppers. This soup is delicious.

  7. Well Natalie, I’m making this Wonderful soup today for the forth time.  I’m an old man (70) and don’t remember ever eating cauliflower.  Anyway, I use more Jalapeños, really like hot, I’m also making my own Habanero, Mango and Tomato and Red Onion Salsa today and will have some Habaneros left over and may add one or two.  Thank you so much for this wonderful recipe.    
    Dom

    P.S.  I don’t have a website but did a website for a close friend some years ago (out of date by today’s standards), but John and community still like it.  Check it out.  John’s a little more creative than me, creates most of his beautiful crafts out of old transmission parts.

  8. Make this all the time and everyone that tries it love it. Also if you don’t like hot stuff don’t put it in still tastes awesome. Same with the cream cheese.

  9. 5 stars
    I made this tonight – YUM! I tried a trick of pureed half of the soup with the cream cheese and that made the soup so smooth and wonderful. Thank you for this wonderful recipe.