Jalapeño Popper Soup Recipe

Craving heat? This spicy jalapeno popper soup recipe delivers bold flavor, creamy texture, and expert tips for perfect consistency. Ready in 45 mins!

Course Main Course

Cuisine American

Keyword Jalapeño Popper Soup

Prep Time 15

Cook Time 30

Total Time 45

Servings 6 servings

Calories 580kcal

Author C. Sophie

8 slices thick-cut beef chopped
2 tablespoons unsalted butter
1 medium yellow onion diced
3 cloves garlic minced
4-6 fresh jalapeño peppers seeded and diced (reserve seeds for extra heat if desired)
1/4 cup all-purpose flour
4 cups chicken broth
1 lb Yukon Gold potatoes peeled and diced into bite-sized cubes
2 cups cooked rotisserie chicken shredded (optional for added protein)
8 oz block cream cheese fully softened to room temperature
1 cup heavy cream or half-and-half
2 cups sharp cheddar cheese freshly shredded
Salt and black pepper to taste
Garnishes: Sliced green onions fresh jalapeño slices, crispy beef bits, extra shredded cheese

In a large Dutch oven or soup pot over medium-high heat, cook the chopped beef until crispy. Remove the beef with a slotted spoon and set aside, reserving approximately 2 tablespoons of beef grease in the pot. Add the butter to the grease.
Add the diced onion, minced garlic, and diced jalapeños to the pot. Sauté for 3 to 5 minutes until the vegetables are softened and aromatic. (Note: For a spicier soup, include some of the jalapeño seeds).
Sprinkle the flour over the sautéed vegetables and stir constantly for about 1 to 2 minutes to create a roux, cooking out the raw flour taste until it smells slightly nutty.
Gradually whisk in the chicken broth, stirring constantly to prevent lumps. Add the diced Yukon Gold potatoes.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 to 15 minutes, or until the potatoes are fork-tender.
Turn the heat down to the lowest setting. Stir in the softened cream cheese and heavy cream. Whisk or stir continuously until the cream cheese is fully melted and incorporated into the broth (tempering the cream cheese with a little hot broth first helps prevent curdling).
Stir in the shredded sharp cheddar cheese and the cooked chicken (if using) until the cheese is melted and the soup is smooth and creamy. Season with salt and pepper to taste.
Ladle into bowls and serve immediately, topped with the reserved crispy beef, green onions, and extra jalapeño slices.