Rich Cream of Jalapeño Soup

jalapeno popper soup topped with bacon and cheese

Cream of jalapeño soup is a creamy, bold dish that’s simple to prepare in the slow cooker. Made with chicken, jalapeños, cheddar, and bacon, this comforting recipe is perfect for family meals or casual hosting. I hope you enjoy this flavorful, hearty soup as much as my family does, and that it helps you serve others with warmth and faith-filled hospitality.

Course Dinner

Cuisine Mexican

Keyword comfort food, creamy, slow cooker, soup

Prep Time 30

Total Time 6 30

Servings Cups

Calories 575

Author Gina Dickson

Equipment

Slow Cooker (6 Quart with Temp Probe) 6 quart or larger

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

Notes

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 the soup, allow to compleatly cool and then refrigerate in the crockpot liner. Next day, reheat and add cheese/bacon when ready to serve.

Nutrition