Jalapeno Popper Soup Recipe

4.73 from 18 votes

Spice up your soup game with our lightened up Jalapeno Popper Soup! Creamy, zesty, veggie-packed, and ready to go in just 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: Main Dishes, Soup

Cuisine: Mexican

Servings:

Calories: 152kcal

Author: Andrea

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 1/2 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.

Notes

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

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.

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