This creamy, cheesy, and slightly Spicy Jalapeño Popper Soup (No Bacon) brings all the delicious flavors of a jalapeño popper but without the bacon. It’s perfect for anyone craving a comforting, flavorful bowl of soup that packs a little heat. Whether you’re a fan of spice or prefer to adjust it to your liking, this soup will definitely satisfy your cravings!
Why You’ll Love This Recipe
I love this recipe because it combines the perfect balance of creamy texture and spicy heat, reminiscent of jalapeño poppers but in soup form! The blend of cream cheese, heavy cream, and two types of cheese creates a rich, velvety base, while the fresh jalapeños deliver a satisfying kick. Plus, it’s so customizable—I can adjust the heat level based on my preferences and even add fun toppings like avocado or tortilla strips for extra texture. It’s a comforting and indulgent meal that I can enjoy year-round.
Ingredients
1 tbsp olive oil
1 small onion, diced
4 cloves garlic, minced
6-8 fresh jalapeños, seeds removed and diced (adjust for heat preference)
4 cups chicken or vegetable broth
1 cup heavy cream
2 cups cream cheese, softened
1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded mozzarella cheese
Salt & pepper to taste
1 tsp cumin (optional)
1 tsp smoked paprika (optional)
Fresh cilantro, for garnish (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes, until softened. Then add the garlic and jalapeños, cooking for another 2-3 minutes until fragrant.
Add Broth: Pour in the chicken or vegetable broth and bring it to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld together.
Make it Creamy: Reduce the heat to low. Stir in the softened cream cheese, allowing it to melt completely into the broth for a smooth, creamy texture.
Add Cream & Cheese: Add the heavy cream, shredded cheddar, and mozzarella cheese. Stir continuously until the cheese is fully melted and the soup becomes velvety and smooth.
Season: Add cumin and smoked paprika, if using. Season with salt and pepper to taste. If you like it spicier, add more diced jalapeños to kick up the heat.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired. For extra creaminess, top it off with a dollop of sour cream.
Servings and Timing
Servings: This recipe makes approximately 4 servings.
Total Time: Around 25 minutes.
Variations
Adjust the Heat: If I prefer a milder soup, I can reduce the amount of jalapeños or leave out the seeds. For an extra fiery version, I can add more jalapeños or even use hotter varieties of chili peppers.
Add-ins: A squeeze of lime juice can brighten up the flavors, while chopped green onions add a nice crunch. For a heartier meal, I might add some shredded chicken or beans. Toppings like tortilla strips, avocado, or more cheese are also great options.
Storage/Reheating
Storage: This soup can be stored in an airtight container in the fridge for up to 3-4 days.
Reheating: To reheat, simply warm the soup over medium heat on the stovetop, stirring occasionally. If the soup has thickened too much, I can add a little more broth or cream to reach my desired consistency.
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FAQs
Can I make this soup ahead of time?
Yes, I can make this soup ahead of time and store it in the fridge. The flavors will actually intensify, making it even better the next day.
Can I freeze this soup?
While the soup can be frozen, the texture may change slightly due to the cream and cheese. If freezing, I suggest reheating slowly on the stovetop and adding a little extra broth to help bring it back to the right consistency.
How can I make this soup spicier?
To make it spicier, I can add more jalapeños, or even try using hotter peppers like serranos or habaneros. I can also add a pinch of cayenne pepper or chili flakes for extra heat.
What can I serve with this soup?
This soup pairs wonderfully with crispy tortilla chips, a side of crusty bread, or even a simple salad. I also love adding some fresh avocado or sour cream on top for extra creaminess.
Is there a vegetarian option for this soup?
Yes, I can use vegetable broth instead of chicken broth to make it vegetarian-friendly. The rest of the ingredients are naturally vegetarian.
Conclusion
This Spicy Jalapeño Popper Soup is a perfect blend of creamy, cheesy goodness with just the right amount of heat. It’s quick, easy to make, and versatile, so I can adjust the spice level and add fun toppings. Whether I’m looking for a comforting weeknight dinner or a flavorful lunch, this soup never disappoints. I can’t wait to make it again!
📖 Recipe:
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Spicy Jalapeño Popper Soup (No Bacon)
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Spicy Jalapeño Popper Soup offers a creamy, cheesy, and spicy twist on the classic jalapeño popper, but without the bacon. With a blend of cream cheese, heavy cream, and two kinds of cheese, this soup delivers a comforting and flavorful experience with the perfect amount of heat. Whether you prefer mild or fiery spice, this recipe can be easily adjusted to your taste. It’s a deliciously customizable dish that makes for a quick and satisfying meal.
Ingredients
1 tbsp olive oil
1 small onion, diced
4 cloves garlic, minced
6–8 fresh jalapeños, seeds removed and diced (adjust for heat preference)
4 cups chicken or vegetable broth
2 cups cream cheese, softened
1 cup heavy cream
1 ½ cups shredded sharp cheddar cheese
1 ½ cups shredded mozzarella cheese
Salt & pepper to taste
1 tsp cumin (optional)
1 tsp smoked paprika (optional)
Fresh cilantro, for garnish (optional)
Instructions
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Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes, until softened. Add garlic and jalapeños, cooking for an additional 2-3 minutes until fragrant.
-
Add Broth: Pour in chicken or vegetable broth, bringing it to a simmer. Let it cook for 5-7 minutes to allow the flavors to meld together.
-
Make it Creamy: Reduce heat to low and stir in softened cream cheese, allowing it to melt completely into the broth for a smooth, creamy texture.
-
Add Cream & Cheese: Add heavy cream, shredded cheddar, and mozzarella cheese. Stir continuously until the cheese fully melts, making the soup velvety and smooth.
-
Season: Add cumin and smoked paprika, if using. Season with salt and pepper to taste. For extra heat, add more jalapeños.
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Serve: Ladle the soup into bowls and garnish with fresh cilantro. Optionally, add a dollop of sour cream for extra creaminess.
Notes
Adjust the Heat: For a milder version, reduce or remove the seeds from the jalapeños. To increase spice, add more jalapeños or try using hotter peppers like serranos or habaneros.
Toppings: Add avocado, tortilla strips, or additional cheese for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
