This cream of jalapeño soup with chicken perfectly balances bold spice and smooth creaminess, making it the perfect spicy soup. It’s easy enough for a weeknight meal but delightful enough to serve for casual get-togethers or church potlucks. With tender chicken, crispy bacon, and a rich, cheesy base, this slow cooker soup is as yummy as it is crowd-pleasing.
Whenever I make this soup, it fills the house with such a cozy, savory aroma that even the neighbors comment on it. If you’re like me and love meals that feel like a warm hug in a bowl, this one’s for you. If you’re looking for a recipe that celebrates bold spicy pepper flavor to serve to friends and family, I invite you to try this one.
Why You’ll Want To Make Cream of Jalapeño Soup
This flavorful, creamy soup is a crowd favorite that feels like warm comfort in a bowl. Here’s why it deserves a spot on your table:
- Easy to Prepare: Uses a slow cooker for hands-off cooking. For more cozy dinner options, browse these Easy To Make Slow Cooker Potluck Recipes.
- Perfect for Gatherings: Great for church suppers, casual hosting, or freezer meals.
- Customizable: Adjust the spice or swap in your favorite cheese.
- Flavor: Bold jalapeños meet smoky bacon and creamy cheddar, it’s like a jalapeno popper in a bowl!
- Make-Ahead Friendly: Using your slow cooker, you can get this soup cooking early in the day, and then it will be ready when guests arrive.
- Budget-Friendly: Uses pantry staples and affordable ingredients, great if you are feeding a crowd.
Before You Get Started
Ingredient Prep:
Soften the cream cheese: Leave it at room temperature for easier blending. Need help? Check out How To Soften Cream Cheese: Foolproof Tips and Tricks.
Dice your veggies: Jalapeño, onion, and garlic should be prepped ahead for quick sautéing.
Cube your potatoes: Uniform cuts help them cook evenly in the slow cooker.
Unique Ingredients:
Jalapeños: Use fresh for the best flavor. Remove seeds to reduce the heat.
Cream cheese and cheddar: The cheeses combine to create that signature rich, smooth texture like a jalapeno popper.
Common Mistakes & Fixes:
To thin: Don’t skip on the cornstarch, its what helps thicking the soup and makes it creamy. You can also check out Rescue: How To Thicken Sauces In A Slow Cooker for more tips.
Cream cheese clumps: Soften fully before adding and stir well at the end of cooking.
Too spicy? Remove jalapeño seeds or reduce the quantity to taste.
Chicken dries out: Don’t overcook. Shredding it at the end keeps it tender. For juicy results every time, try the tips in this 5-Minute Prep, Juicy Slow Cooker Chicken Shredded post.
Ingredients You Will Need
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Bacon: Adds smoky, salty flavor and a crisp texture. Set aside extra for a crunchy topping.
- Garlic: Minced fresh garlic works best.
- Jalapeño: Gives the soup its signature kick. Adjust quantity for spice preference.
- Yellow onion: Adds natural sweetness and aromatic flavor. Dice finely for even cooking.
- Smoked paprika: Adds subtle smokiness and color. Regular paprika works in a pinch.
- Chicken stock: Forms the flavorful base. You could substitute it for chicken bone broth if you prefer.
- Boneless, skinless chicken breasts: Thighs also work well.
- Potatoes: Add heartiness and help thicken the soup. Yukon Gold or Russet are ideal.
- Heavy whipping cream: Makes the soup rich and creamy. Half-and-half can be substituted.
- Cornstarch: Thickens the soup without adding extra fat. Mix with cream before adding.
- Cream cheese: Adds tangy creaminess. Soften first for smooth blending.
- Cheddar cheese: Melts into the soup and provides savory richness. Use sharp for the best flavor.
- Fresh jalapeño slices: Optional garnish for color and extra kick.
How To Make Cream of Jalapeño Soup
Prepare Bacon
Begin by precutting the bacon into 2 inch pieces.
Cook Bacon
In a medium skillet on the stovetop, cook the diced bacon, stirring with a spoon, until crispy.
Tip the pan so the excess grease drains to one side. Ladle out the excess grease, leaving about one tablespoon for sauteing the veggies.
Remove the bacon to a few pieces of paper towel on a plate to drain. Set aside in the refrigerator.
Tip For Making The Soup
I like to use my vegetable chopper, which is fitted with the smallest blade when cutting onions and jalapenos. You do not want any surprise burst of heat from large pieces of jalapeno. I also find this chopper helps eliminate the tears when dicing slices of onions.
Buy Now → Cook Veggies
- Dice the onions and jalapeno into small pieces. Peel and dice the potatoes into small cubes and toss them into a 6 quart or larger slow cooker.
- Add the butter to the same pan where the bacon was cooked, and bring the heat up to medium. Once the butter is melted, saute the minced garlic, onion, diced jalapeno peppers, cumin, salt, black pepper, and paprika until the onions are softened and translucent.
Start Slow Cooking
- Next, add the chicken breasts and chicken broth to the slow cooker.
- Transfer the onion mixture and veggies to the slow cooker.
- Cover slow cooker and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours.
Shred Cooked Chicken
Remove cooked chicken from the slow cooker and shred the meat with two forks. Then return the shredded chicken to the slow cooker.
Add Thickener and Cheese
- Add the heavy whipping cream and cornstarch to a jar with a tight-fitting lid. Shake well to make a slurry.
- Whisk the whipping cream slurry into the crock pot.
- Add the softened cream cheese, 1 ¾ cup cheddar cheese, and 3/4 of the cooked bacon to the crock pot.
- Stir until the cheese melts.
- Cover and cook on HIGH for 15 to 20 minutes to thicken the soup..
Garnish and Serve
- Stir one final time before serving.
- Ladle the soup into bowls and garnish each bowl with cheddar cheese, cooked bacon, and diced fresh jalapenos.
Gina’s Recipe Tips and Variation Ideas
Recipe 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.
Recipe Variations:
- 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.
Recipe Shortcuts:
- Make-Ahead Option: Cook through step 4, refrigerate, then reheat and add cheese/bacon when ready to serve.
Storage and Reheating Instructions
Storage: Cool completely and store in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in freezer-safe bags or containers for up to 2 months. Thaw overnight in the fridge before reheating. The cheeses will separate some, so the texture will be slightly different but still just as tasty.
Reheating: Warm on the stovetop over medium heat, stirring occasionally until hot. Add a splash of broth or cream if needed.
Make-Ahead Tips: This soup is excellent for meal prep. I often make a big batch and portion it into containers for easy weekday lunches.
Biblical Hospitality Reflection
Biblical Reflections Table Talk: Creamy Jalapeño Popper Soup with Chicken combines the bold heat of jalapeños with a comforting, creamy base, creating a dish that is both exciting and soothing. This balance reflects the nature of our faith, a faith that is bold and courageous, yet also provides deep comfort.
In 2 Timothy 1:7, we read, “For the Spirit God gave us does not make us timid, but gives us power, love, and self-discipline.” Just as this soup brings together bold spice and rich creaminess, our faith calls us to be bold in the face of challenges while finding comfort in God’s love and strength. As you enjoy this soup, reflect on how you can be both bold and comforting in your faith and in your hospitality towards others.
For more encouragement and practical ways to live this out, explore A Challenge to Practice Biblical Hospitality in Everyday Life and Biblical Hospitality: 1 Peter 4:10 Lifestyle.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Rich Cream of Jalapeño Soup
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
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. 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.1 cup heavy whipping cream, 2 tablespoons cornstarch, 8 ounces cream cheese, 2 cups cheddar cheese
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
Notes
- 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 through step 4, refrigerate, then reheat and add cheese/bacon when ready to serve.
Equipment
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.:)