Jalapeno Popper Soup
This soup has all the addictive, crave-worthy flavors of a jalapeno popper, making it a guaranteed crowd-pleaser. It's rich, creamy, and cheesy, yet simple and quick to make, with a perfect velvety texture.
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Medium heat-proof bowl
- Whisk
Ingredients
For the Flavor Base
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/2 sweet or white onion diced
- 2 ribs celery diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 4 jalapeno peppers seeded and chopped
- 3 cloves garlic minced
For the Soup
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup half-and-half
- 2 cups shredded cooked chicken breast rotisserie chicken works great
- 4 ounces cream cheese cut into chunks and softened
- 2 cups shredded sharp cheddar cheese do not use pre-shredded
Instructions
- Sauté the Aromatics: In a large Dutch oven or soup pot, melt olive oil and butter. Add diced onions, celery, and bell peppers. Sauté for about 5 minutes until tender. Add minced garlic and chopped jalapenos, cooking for another minute until fragrant.
- Create the Roux: Sprinkle the flour over the sautéed vegetables and stir until a thick paste forms.
- Add Liquids & Thicken: Increase heat to medium-high. Gradually whisk in the chicken broth, one cup at a time, until smooth. Whisk in the half-and-half. Bring to a gentle boil and cook for 5 minutes.
- Melt the Cheeses: In a separate heat-proof bowl, add the softened cream cheese. Slowly whisk in about 1/2 cup of the hot soup liquid until the cream cheese is completely smooth. Whisk this cream cheese mixture and the shredded cheddar cheese into the main soup pot until fully melted and incorporated.
- Finish & Serve: Stir in the shredded chicken and remove the pot from the heat. Ladle the hot soup into bowls and garnish as desired.
Notes
Serving and Storage Tips
Serving Suggestions: Pairs perfectly with crusty bread, tortilla chips, or a simple side salad. Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheating: Reheat gently in a saucepan over low heat, stirring frequently. Avoid boiling.Helpful Notes
- Adjusting Spice: To make the soup spicier, leave some seeds in the jalapenos. For a milder flavor, remove all seeds and membranes.
- Freezing: For best results, freeze the soup without the half-and-half and cheeses. Thaw, reheat, and then whisk in the dairy and cheese until smooth.
- No Pre-shredded Cheese! This is a key tip for a velvety texture, as pre-shredded cheeses contain starches that can make the soup grainy.