Cream of Jalapeno Soup That’s Rich, and Creamy With a Kick
Cream of jalapeño soup is a slow cooker soup made with chicken, potatoes, bacon, cheddar, cream cheese, and just enough jalapeño to give it a warm, slightly spicy kick.
We have family members who love spicy food, and when they’re coming over, this is one of my favorite soups to make. I make the soup slightly spicy, then set out extra chopped jalapeños so everyone can add as much heat as they like to their own bowl. Then top it with bacon and cheese, and you will have what tastes like a jalapeno popper in a bowl!
This crock pot soup goes great with Mexican-inspired food, for game night, or while everyone is gathered around watching the big game.
Excellent soup. The smoked paprika is so perfect in this recipe. I used half n half since I already had that and it was still very flavorful.
—Shelly
Main Ingredients
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, jump to the recipe card.
Helpful Ingredient Tips
- Bacon: Cook the bacon first so you can use a little of the bacon grease to sauté the onion, garlic, jalapeño, and seasonings. It adds a savory base, and who doesn’t love bacon?
- Jalapeños: The recipe uses finely diced jalapeño in the soup and sliced jalapeño for garnish. For less heat, remove the seeds and ribs before dicing. For more heat, leave some in or add a little extra jalapeño to taste.
- Chicken: Boneless, skinless chicken breasts or thighs both work. Thighs will be a little richer, while chicken breasts keep it simple and familiar.
- Potatoes: Cut the potatoes into small ½-inch pieces so they cook evenly and help make the soup feel hearty.
- Heavy cream and cornstarch: Whisking the cream with cornstarch before adding it to the slow cooker helps thicken the soup.
- Cream cheese and cheddar: Make sure the cream cheese is softened so it melts more easily. Shredded cheddar goes into the soup and on top when serving.
How To Make Cream of Jalapeno Soup
This recipe starts with a quick skillet step, then the slow cooker takes over. The creamy ingredients go in near the end so the soup stays smooth and rich.
Cut the bacon into even sized pieces, about 2 inches long.
Cook the diced bacon in a medium skillet over medium heat until crispy. Transfer it to a paper towel-lined plate. Reserve 1 tablespoon of bacon grease in the skillet. Set aside about ¾ of the cooked bacon for the soup and save the rest for topping.
Dice the jalapeno and onions. I like to use the small square plate in my food chopper. The pices are small and even which makes for the perfet bit when the soup is done
Buy Now → 
Add the butter to the same skillet with the bacon grease. Stir in the garlic, onion, diced jalapeño, cumin, salt, black pepper, and smoked paprika. Cook for 3 to 5 minutes, until the onion is soft and fragrant.
Add the chicken breasts, chicken stock, sautéed onion mixture, and cubed potatoes to the slow cooker. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender.
Remove the chicken and shred it with two forks.
In a small jar or bowl, shake or whisk together the heavy cream and cornstarch to make a slurry. Stir it into the soup. Add the softened cream cheese, 1¾ cups of shredded cheddar cheese, and the reserved bacon. Stir until smooth. Cover and cook on HIGH for 15 to 20 minutes, until the soup thickens.
tir the soup well, then ladle it into bowls. I like to top each serving with the remaining cheddar cheese, extra bacon, and fresh jalapeño slices.
Recipe Tip: For the smoothest finish, soften the cream cheese before adding it to the slow cooker and stir the soup well after the cheese melts. Once the cheeses are added, avoid letting the soup boil hard. Gentle heat helps keep the texture creamy instead of grainy.
Make Ahead Tips
- To make hosting easier, cook the soup through the slow cooker step with the chicken, stock, vegetables, and potatoes. Refrigerate it, then reheat gently when you are ready to serve. Once hot, add the cream slurry, cream cheese, cheddar, and bacon near the end to keep the soup fresh and creamy.
- You can also cook the bacon ahead and keep it in the refrigerator. Save some of the bacon topping separately so it stays fresh for garnishing bowls right before serving.
- If the soup thickens too much after chilling, stir in a splash of chicken stock while reheating. If it seems thinner than you like, let it cook a little longer uncovered after adding the cream slurry.
Rich Cream of Jalapeño Soup
Ingredients
- 12 ounces bacon, diced into 2-inch pieces
- 3 tablespoons butter
- 2 cloves garlic, minced
- ⅓ cup yellow onion, diced
- 3 tablespoons jalapeño, finely diced (adjust to taste)
- 2 teaspoons ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 pound chicken breasts , (or thighs) skinless, boneless
- 32 ounces chicken stock, 4 cups
- 2 cups potatoes, peeled and cubed (about ½-inch pieces)
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch
- 8 ounces cream cheese, softened
- 2 cups cheddar cheese, shredded, divided (1¾ cups for soup, ¼ cup for topping)
- 1 jalapeño, sliced (for garnish)
Instructions
Cook the Bacon
- In a medium skillet over medium heat, cook the diced bacon until crispy. Transfer to a plate lined with paper towels. Reserve 1 tablespoon of bacon grease in the skillet. Set aside ¾ of the cooked bacon for the soup. Save the rest for topping.12 ounces bacon
Sauté the Veggies
- In the same skillet with the bacon grease, melt butter over medium heat. Add garlic, diced onion, diced jalapeño, cumin, salt, black pepper, and smoked paprika. Cook for 3 to 5 minutes until onions are soft and fragrant.3 tablespoons butter, 2 cloves garlic, ⅓ cup yellow onion, 3 tablespoons jalapeño, 2 teaspoons ground cumin, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon smoked paprika
Add Ingredients to the Slow Cooker
- To the slow cooker, add the chicken breasts, chicken stock, sautéed onion mixture, and cubed potatoes.1 pound chicken breasts , 32 ounces chicken stock, 2 cups potatoes
Cook the Soup
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the potatoes are tender.
Finish the Soup
- Remove the cooked chicken, shred it with two forks, and return it to the slow cooker. In a small jar or bowl, shake or whisk together the heavy cream and cornstarch to make a slurry. Stir it into the soup.1 cup heavy whipping cream, 2 tablespoons cornstarch, 8 ounces cream cheese, 2 cups cheddar cheese
- Add softened cream cheese, 1¾ cups of cheddar cheese, and the reserved cooked bacon. Stir until smooth. Cover and cook on HIGH for another 15 to 20 minutes to thicken.
Serve and Garnish
- Stir the soup well. Ladle into bowls. Top each bowl with the remaining cheddar cheese, extra bacon, and fresh jalapeño slices.1 jalapeño
Gina’s Notes and Tips
- Ingredient Flexibility: Sub in turkey bacon, Greek yogurt instead of cream cheese, or Monterey Jack instead of cheddar.
- Seasoning Adjustments: Add extra smoked paprika or cayenne if you love more heat.
- Thickening Help: If soup is too thin, simmer uncovered for a few extra minutes.
- Low-Carb Option: Swap potatoes for cauliflower florets.
- Flavor Twists: Stir in roasted corn or black beans.
- Protein Swaps: Use rotisserie chicken for a shortcut and cut down cooking time.
- Cooking Method: Make it on the stovetop by simmering everything in a Dutch oven.
- Make-Ahead Option: Cook the soup, allow to compleatly cool and then refrigerate in the crockpot liner. Next day, reheat and add cheese/bacon when ready to serve.
Equipment
Tried this recipe?
Please consider Leaving a Review!Hospitality with Jalapeno Soup
A casual Cinco de Mayo dinner party 💃 is the perfect excuse to gather everyone around good food. Just set the vibe with simple decor like colorful paper banners, small bowls of limes and peppers as table accents, and a playlist of upbeat Latin music playing in the background. 🎶 Serve the soup in wide bowls or mugs for easy mingling (less spills = always a win), and create a small toppings station with extra bacon, cheese, and sliced jalapeños so everyone can build their bowl exactly how they like it.
To round things out, add a few easy sides like Mexican cabbage slaw with zesty dressing, chips with smoky roasted cherry tomato salsa, and maybe some slow cooker chicken tacos to make the meal feel complete. If you want more inspiration, you can always check out my other easy Cinco de Mayo recipes for extra ideas. The whole idea is to keep things relaxed and a little festive without overthinking it, so you can actually enjoy the night too.
Excellent soup. The smoked paprika is so perfect in this recipe. I used half n half since I already had that and it was still very flavorful. Thank you for sharing!
I’m so glad you enjoyed it! Thanks for letting me know.:)