Jalapeno Popper Soup

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Jalapeno Popper Soup

Jalapeno Popper Soup

Jalapeno Popper Soup


1 tbsp. butter

½ red bell pepper, diced

½ green bell pepper, diced

½ onion, chopped

3-4 jalapeño peppers, minced (depending on how spicy you like it)

3 cloves garlic, minced

3 tbsp. flour

1 c. corn

1 head cauliflower, chopped

3½ c. chicken broth

¾ c. whole milk

½ tsp. salt

¼ tsp. ground pepper

¼ tsp. garlic powder

¼ tsp. onion powder

¼ tsp. paprika

¼ tsp. chili powder

pinch cumin

4 oz. reduced fat cream cheese, room temperature

Garnishes (optional):

bacon crumbles

cheddar cheese

slices of jalapeño


In a large stockpot or Dutch oven, melt butter over medium-low heat. Add the bell peppers and onion, cook until tender, about 3-4 minutes. Add the jalapeño peppers and the minced garlic, cook for 1 additional minute.

Stir in the corn and cauliflower, cook for about 3-4 minutes, then sprinkle the flour over top and cook until lightly browned.

Turn heat up to medium, whisk in the chicken broth and milk and cook until the mixture begins to simmer. Add the seasonings and continue simmering for 15 minutes or until the cauliflower is tender.

Add the cream cheese and whisk vigorously until incorporated.

Remove from the heat and garnish with desired toppings. Serve immediately


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