Jalapeño Popper Chicken Soup

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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.

jalapeno popper chicken soup

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.

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jalapeno popper chicken soup

Jalapeño Popper Chicken Soup

Hearty and full of flavor!
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Soup
Servings 4 people
Calories 304 kcal



  • 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
Keyword Jalapeno Pepper
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UPDATE NOTICE: This post was updated on August 18, 2022 to include new content.
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Will this recipe work without the beans?