This cream of jalapeno soup brings the perfect amount of heat, balanced with a creamy, cheesy base. If you have any jalapenos left over, use them to make these insanely good potato cheese balls.
Cream of jalapeño soup is easy to make and requires very little time! It always reminds me of the poblano soup I had a few years back in Cabo, but with more heat!
This blended soup is hearty, comforting, and spicy! Enjoy it alongside a Mexican rice bowl or smoked Treager carne asada, or as a stand-alone dish.
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😍 You'll Love This Recipe
- This creamy, spicy soup will help you clear out your sinuses, perfect for when you have a cold!
- You can enjoy this soup as a light lunch, or a side dish, or even serve it in small bowls as an appetizer.
- This is a quick and easy recipe to make, perfect for if you're new to cooking.
- You can easily alter this recipe if you want less heat, more heat, etc.
🛒 What You Need To Make This Recipe
🔖 Ingredients & Substitutions
- Jalapeños: 3-6 fresh jalapenos, depending on the desired level of spice.
- Chicken broth: You can substitute vegetable broth if you prefer.
- Onion: I like to use both white and green onion, but you can substitute yellow onion.
- Heavy whipping cream: You can also use half & half.
- Avocado: This makes the soup extra creamy.
- Cheese: Asadero cheese is my favorite for soups because it is so creamy when it melts, but you can also use queso quesadilla, cheddar, or your preferred cheese.
- Butter: If you prefer, you can use avocado oil or olive oil.
- Green chiles: These are optional! Green bell peppers can work too!
- Pickled jalapeno juice: Totally optional as well. You can also use a tablespoon of white vinegar.
- Spices: Pepper, salt, garlic powder, paprika. You can add cumin as well if you like.
*See recipe card below for full list of ingredients.
🌶️ How To Make Cream of Jalapeno Soup
Step 1: Melt 3 tablespoons butter in a large pot, then add diced onion and sauté over medium heat for about 5 minutes or until translucent.
Step 2: Add salt, garlic powder, and paprika, then stir to combine, cooking for an additional minute. Add 2 tablespoons all-purpose flour to create a roux.
Pro Tip: A gluten-free alternative to the roux would be to create a slurry using cornstarch to thicken the soup.
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Step 3: Add chicken broth, chopped green onion, and sliced jalapenos to pot and bring to a boil. Reduce to a simmer, cover with lid, and cook for 15 minutes.
Pro Tip: If you want the flavor of the jalapenos but without the heat, remove the seeds and spines before adding the jalapenos to the soup.
Step 4: Remove from heat and add cilantro, cream, green chiles, lime juice, pickled jalapeno juice, avocado, and black pepper. Use an immersion blender to blend until smooth, then add cheese and stir over very low heat until melted.
Pro Tip: Garnish with a swirl of cream, more fresh cilantro, thinly sliced jalapeno, or a sprinkling of asadero or cotija cheese.
🤷🏻♀️ Recipe FAQs
Yes, cream of jalapeno soup freezes beautifully. If you're using avocado in the soup, however, I don't recommend keeping it frozen longer than two months.
The level of spice in cream of jalapeno soup varies greatly on the jalapenos themselves. While some batches will pack a lot of heat, others may be very mild. If your soup is too spicy, adding more cream or sour cream may help neutralize some of the spiciness. If your soup isn't spicy enough, you can add some serranos for extra heat.
👩🏻🍳 Pro Tips
- Jalapeños can vary in terms of spiciness, so make sure to taste as you go along so you don't add too much to the soup. If the jalapeños aren't spicy enough, add serrano peppers to up the heat.
- You can make this cream of jalapeno soup more filling by adding corn, beans, chicken, etc.
- Store leftovers in the fridge in an airtight container for 3 to 5 days, or in the freezer for up to 2 months.
🥘 More Soup Recipes
If you love soups and looking for other delicious recipes, check out these tasty soup options.
🥄 Related Recipes
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📖 Recipe
Cream of Jalapeno Soup
Ingredients
- 3 Tbsps butter
- ½ large white onion
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- 2 Tbsps all-purpose flour
- 2½ cup chicken broth
- 2 green onions
- 4 fresh jalapenos
- ¼ cup fresh cilantro
- ¼ cup heavy whipping cream
- 4 oz diced green chiles
- 2 fresh limes (juiced)
- 2 Tbsps pickled jalapeno juice (optional)
- 1 small avocado
- ¼ teaspoon black pepper
- 1½ cups asadero cheese
Instructions
- Melt 3 tablespoon butter in a large pot, then add diced onion and saute over medium heat for about 5 minutes or until translucent.
- Add salt, garlic powder, and paprika, then stir to combine. Cook for an additional minute, then add 2 tablespoon of all-purpose flour to create a roux.
- Add chicken broth, chopped green onion, and sliced jalapenos to pot and bring to a boil. Reduce heat to a simmer, cover with lid, and cook for 15 minutes.
- Remove from heat and add cilantro, cream, green chiles, lime juice, pickled jalapeno juice, avocado, and black pepper. Use an immersion blender to blend until smooth, then add cheese. Stir over very low heat until melted.
Notes
- A gluten-free alternative to the roux would be to create a slurry using cornstarch to thicken the soup.
- If you want the flavor of the jalapenos but without the heat, remove the seeds before adding the jalapenos to the soup.
- Jalapeños can vary in terms of spiciness, so make sure to taste as you go along so you don't add too much to the soup. If the jalapeños aren't spicy enough, add in some serrano peppers to up the heat.
- You can make this cream of jalapeno soup more filling by adding corn, beans, chicken, etc.
- Store leftovers in the fridge in an airtight container for 3 to 5 days, or in the freezer for up to 2 months.
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