Crock Pot Jalapeno Popper Soup

This Crock Pot Jalapeno Popper Soup is a creamy and spicy recipe, which includes boneless chicken breasts and fresh jalapeños. It’s a no-fuss take on the classic, ready in about 7 hours and 15 minutes.

Crock Pot Jalapeno Popper Soup Ingredients

• 1 ½ pounds Boneless Skinless Chicken Breasts
• ¼ Onion, chopped
• ½ Green Bell Pepper, diced
• 2 fresh Jalapeños, seeded and chopped (divided)
• 1 teaspoon Cumin
• ½ teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 3 cups Chicken Broth
• 6 ounces Cream Cheese, diced
• ½ pound Bacon, cooked and crumbled (divided)
• ½ cup Heavy Whipping Cream
• 1 ½ cups Mexican Style Shredded Cheese (divided)

How To Make Crock Pot Jalapeno Popper Soup

1. Add ingredients to Crock Pot: Place chicken, onion, bell pepper, most of the jalapeños (reserve some for topping), cumin, paprika, salt, and pepper into a 6–8 quart slow cooker.
2. Pour in broth and cook: Add the chicken broth over the top. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until chicken is tender.
3. Shred the chicken: Remove chicken, shred it using two forks, and return it to the Crock Pot.
4. Add dairy and bacon: Stir in the cream cheese, most of the bacon (save some for topping), heavy cream, and 1 cup of shredded cheese.
5. Melt the cheese: Cover and cook on LOW until the cheese is fully melted and the soup is creamy.
6. Serve and top: Serve warm, topped with remaining jalapeños, bacon, and shredded cheese.

Recipe Tips

• How spicy is jalapeño popper soup? The spice level depends on how many jalapeños you use. Remove all seeds for a milder flavor or add extra for heat.
• Can I use rotisserie chicken instead? Yes, add cooked shredded chicken at the step where you mix in the cheese and bacon.
• How to prevent curdling: Always cook on LOW once dairy is added to keep the soup smooth.
• Can I make it keto? This recipe is naturally low in carbs—just double-check your chicken broth label.
• Best cheese to use: Mexican blend is ideal, but cheddar, Monterey Jack, or pepper jack also work great.

What To Serve With Jalapeño Popper Soup

This rich, cheesy soup pairs well with these sides:

• Warm cornbread or keto almond flour biscuits
• A simple side salad with ranch or avocado dressing
• Tortilla chips or low-carb cheese crisps
• Grilled or roasted veggies

How To Store Jalapeno Popper Soup

Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.

Freeze: Not recommended due to the dairy content, which may separate upon reheating.

Jalapeno Popper Soup Nutrition Facts

• Calories: 573
• Protein: 39g
• Carbohydrates: 6g
• Total Fat: 43g
• Saturated Fat: 21g
• Cholesterol: 178mg
• Sodium: 1472mg
• Fiber: 1g
• Sugar: 4g
• Calcium: 247mg
• Iron: 1mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup ahead of time?
Yes, you can prep it the day before. Reheat gently over low heat, stirring often.

Can I add veggies like cauliflower or spinach?
Absolutely—just add them with the broth so they cook down with the soup.

Why is my cheese not melting properly?
Make sure you’re cooking on LOW and the cheese is shredded, not cubed. Stir frequently after adding.

Can I use low-fat cream cheese?
You can, but the texture may be less creamy and slightly thinner.

Try More Recipes:

• Crock Pot Hungarian Mushroom Soup
• Crock Pot Garbanzo Soup
• Crock Pot Hot And Sour Soup