Go Back
+ servings
jalapeno popper chicken soup

Jalapeño Popper Chicken Soup

Hearty and full of flavor!
Course Soup
Keyword Jalapeno Pepper
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 304kcal


  • 3 cups chicken broth
  • 1 cup chicken cooked, chopped or shredded
  • 4 jalapeño peppers diced
  • 1/2 can cannellini beans 15.5 ounce can (use full can if you like your soup bean-y)
  • 1/2 package cream cheese 4 ounces, room temperature
  • 1/2 red bell pepper diced (approximately 1/4 cup)
  • 1/2 yellow onion medium-sized, diced
  • 3 cloves garlic minced
  • 1 cup corn
  • 3/4 cup milk
  • 3 tablespoons flour
  • 1 tablespoon butter
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • Shredded cheddar cheese for topping
  • Bacon cooked, for topping (optional)


  • In a soup pot over medium-low heat, melt the butter then sauté the yellow onions and red bell peppers, for 2 to 3 minutes.
  • Add the jalapeño peppers and garlic. Continue sautéing for an additional 2 minutes, stirring often. 
  • Add the corn and continue cooking, stirring often, for 2 minutes.
  • Sprinkle the vegetables with the flour and continue cooking for 2 to 3 additional minutes or until the vegetables are cooked through.
  • Increase the heat to medium and add the chicken broth, milk, cooked chicken, and cannellini beans. Allow the soup to simmer then add the chili powder, salt, black pepper, garlic powder, and onion powder. Continue simmering for approximately 15 minutes, stirring occasionally
  • Add the cream cheese to the soup pot and melt the cheese into the soup, whisking or stirring to combine (room temperature cream cheese works best here.)
  • Remove the soup from the heat, ladle the soup into bowls, and top the soup with shredded cheddar cheese while the soup is warm (to allow the cheese to slightly melt.) Sprinkle with crushed bacon (optional). Serve.



Want it spicier? Try the recipe with serrano peppers instead of jalapeños. Their Scoville heat rating (10,000 - 23,000 SHU)  is twice that of the jalapeño (2,500 - 8,000 SHU), so you'll typically get twice the heat. 


Calories: 304kcal | Carbohydrates: 29g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 1205mg | Potassium: 445mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1352IU | Vitamin C: 52mg | Calcium: 130mg | Iron: 2mg