Jalapeño Popper Soup

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. It was kind of aha moment of sorts when I came up with this flavorful and spicy version of a favorite- cauliflower chowder. I wanted to make something warm and cozy but that was much healthier than traditional cheese stuffed jalapeño poppers. This was the perfect solution.

Jalapeño Popper Soup

My husband was super skeptical when I told him what I was planning on making with all of our peppers. I’m pretty sure he thought I had lost my mind. But this soup was seriously one of the most flavorful “chowders” I’ve ever had… I couldn’t get enough of it!

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. For this recipe I started off by steaming a full head of cauliflower and then cutting it up into little pieces. Along with the cauliflower I added some chicken broth, whole milk and reduced-fat cream cheese. These three ingredients created the base of this soup. Then of course came the jalapeños. 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.

Jalapeño Popper Soup

I really wanted to make sure that I seasoned everything well. I tossed in some salt, pepper, onion powder, garlic powder, paprika, chili powder and cumin. That made all the difference! Once the soup was ready to serve I crumbled up some bits of bacon, sprinkled on a little bit of cheddar cheese and added a few slices of pepper to the top. It was delicious!

Jalapeño Popper Soup

This is definitely a recipe we’ll be making time & time again! We served ours up with freshly baked cornbread and a plate full of fruit. We both 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!

4.7 from 7 reviews
Jalapeño Popper Soup
Prep time
Cook time
Total time
You've gotta try this lightened up Jalapeño Popper Soup! It's creamy, spicy, filled with veggies and ready to go in just 30 minutes!
Yield: 6 servings
  • 1 tbsp. butter
  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ onion, chopped
  • 3-4 jalapeño peppers, minced (depending on how spicy you like it)
  • 3 cloves garlic, minced
  • 3 tbsp. flour
  • 1 c. corn
  • 1 head cauliflower, chopped
  • 3½ c. chicken broth
  • ¾ c. 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 jalapeño
  1. 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.
  2. 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.
  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 🙂
  4. Remove from the heat and garnish with desired toppings. Serve immediately.
-Rotisserie chicken makes an easy and delicious addition to this soup!\

Recipe source: Life Made Simple

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About the Author


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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  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.    

    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.