Jalapeño popper chicken soup is the type of feel-good that just makes you smile. It’s creamy and hearty with just enough kick from those fresh jalapeño peppers. It’s a perfect game day lunch too – all the things you love about jalapeño poppers in a fun-to-eat soup form. This one eats like a meal, too, so it’ll fill you up with it and just a side of bread.
If jalapeños aren’t spicy enough for you, you can opt for serrano peppers instead – they have a similar enough bright, grassy flavor but with easily twice the heat. Or simply swap out a jalapeño or two for serranos to get something slightly spicier, yet still on the edge of family-friendly.
Like this recipe? You’ll love these too:
- Thai Pumpkin Soup: A unique twist on pumpkin – not your typical “fall in a bowl” style soup.
- Mexican Meatball Soup: It’ll fill you up all day long. Perfect with a side of tortilla chips.
- Jalapeño Popper Grilled Cheese: This may become your favorite way to eat grilled cheese.
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Jalapeño Popper Chicken Soup
Hearty and full of flavor!
- 3 cups chicken broth
- 1 cup chicken cooked, chopped or shredded
- 4 jalapeño peppers diced
- 1/2 can cannellini beans 15.5 ounce can (use full can if you like your soup bean-y)
- 1/2 package cream cheese 4 ounces, room temperature
- 1/2 red bell pepper diced (approximately 1/4 cup)
- 1/2 yellow onion medium-sized, diced
- 3 cloves garlic minced
- 1 cup corn
- 3/4 cup milk
- 3 tablespoons flour
- 1 tablespoon butter
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- Shredded cheddar cheese for topping
- Bacon cooked, for topping (optional)
- In a soup pot over medium-low heat, melt the butter then sauté the yellow onions and red bell peppers, for 2 to 3 minutes.
- Add the jalapeño peppers and garlic. Continue sautéing for an additional 2 minutes, stirring often.
- Add the corn and continue cooking, stirring often, for 2 minutes.
- Sprinkle the vegetables with the flour and continue cooking for 2 to 3 additional minutes or until the vegetables are cooked through.
- Increase the heat to medium and add the chicken broth, milk, cooked chicken, and cannellini beans. Allow the soup to simmer then add the chili powder, salt, black pepper, garlic powder, and onion powder. Continue simmering for approximately 15 minutes, stirring occasionally.
- Add the cream cheese to the soup pot and melt the cheese into the soup, whisking or stirring to combine (room temperature cream cheese works best here.)
- Remove the soup from the heat, ladle the soup into bowls, and top the soup with shredded cheddar cheese while the soup is warm (to allow the cheese to slightly melt.) Sprinkle with crushed bacon (optional). Serve.
Want it spicier? Try the recipe with serrano peppers instead of jalapeños. Their Scoville heat rating (10,000 – 23,000 SHU) is twice that of the jalapeño (2,500 – 8,000 SHU), so you’ll typically get twice the heat.
Calories: 304kcalCarbohydrates: 29gProtein: 12gFat: 17gSaturated Fat: 9gCholesterol: 53mgSodium: 1205mgPotassium: 445mgFiber: 5gSugar: 7gVitamin A: 1352IUVitamin C: 52mgCalcium: 130mgIron: 2mg
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Will this recipe work without the beans?