If you’re craving something cozy with a little kick, cream of jalapeno soup is a must-try. This flavorful soup blends spicy jalapeños with creamy broth and fresh herbs for a bowl that’s rich, comforting, and full of bold flavor. It’s a fantastic way to warm up on chilly evenings and makes a delicious starter or a light, satisfying meal on its own. Once you taste how easy it is to make at home, you’ll skip the canned stuff for good!
One of the things that makes cream of jalapeño soup so special is the way it balances heat with richness. The creaminess tames the spice just enough, so each spoonful is bold but not overwhelming. If you’re new to making a blended or creamy soup with peppers, this is a great place to start—especially since you can adjust the jalapeños to suit your heat level.
You’ll also love that this jalapeno cream soup doesn’t require any flour or roux to thicken. Instead, it uses a cornstarch slurry, which creates a silky texture without altering the flavor. Combined with mashed avocado and salsa verde, it creates a smooth, vibrant base that’s both satisfying and unique. And thanks to the fresh cilantro and tangy tomatillos, each bite is layered with flavor.
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Why We Love This Cream of Jalapeño Soup
- It’s a comfort food perfect for cooler days!
Nothing will warm you up better than soup with jalapenos on a chilly or rainy day. - It’s quick.
Less than 15 minutes from start to finish! - It’s spicy, but not too spicy!
Unlike several of our other pepper-based recipes, like jalapeno popper wontons and stuffed jalapenos poppers, this herbal cream-based soup isn’t all about heat.
Ingredient Notes and Substitutions
- Jalapenos: Choose any jalapenos or spicy peppers you like for this soup.
- Onion: Sweet and sharp yellow onions are ideal for spicy vegetable soup! White and red onions are good second choices.
- Salsa verde: Bright, acidic salsa verde is tomatillo, lime, and jalapeno based — perfect for the cream of jalapeño soup! Alternatively, for less heat, use canned tomatillo puree.
- Chicken broth: The best substitutes are vegetable or mushroom broth. Keep it refrigerated until use. We explain why in the tips section below!
- Heavy cream: Whole or 2% milk is not suitable for this spicy soup. They do not add the same thick, fatty creaminess we need. You can, however, use half and half.
- Avocado: For a bit of guidance on how to pick a ripe avocado — and the best equipment for mashing — check out our avocado spread recipe.
Recipe Variations
- Cheesy jalapeño soup: For a rich, silky twist on the classic, stir in 1 cup of Velveeta or shredded cheddar cheese until melted. This cheesy version enhances the texture and mellows out the spice just like our cheese soup recipe velveeta recipe. To thicken it further, whisk in 1 tbsp of purpose flour with a splash of broth before adding the cheese. It’s a cozy upgrade that pairs well with a slice of cheddar jalapeno sourdough or a swirl of crema.
- Roasted pepper and corn soup: Take your cream of jalapeno soup to the next level by roasting the jalapeño peppers before adding them to the pot. Roasting deepens the flavor and slightly reduces their heat. Toss in a cup of sweet corn and a sprinkle of paprika for a smoky-sweet balance. We like to saute the corn kernels in a bit of butter before stirring them into the soup.
- Hearty bean and veggie variation: Add body and protein by stirring in a cup of black or pinto beans along with chopped potatoes. Swap in vegetable broth for a vegetarian-friendly base, and season with a dash of ground cumin for earthy warmth. A squeeze of lime juice just before serving brightens the dish and cuts through the richness.
- Creamy dip-inspired soup: Inspired by a warm Tex-Mex dip, this version includes a blend of mashed avocado, sour cream, and Greek yogurt stirred in just before serving. Use chicken stock as the base and finish each bowl with a dollop of sour cream for extra indulgence. Serve it alongside chips or warm tortillas for scooping—it’s comfort food in a bowl!
🎯 TFN Pro Tip
For a nice smoky flavor, use our recipe for making roasted jalapenos, and use them instead of raw chiles.
Equipemnt Used in this Recipe
- 4 to 5 quart Dutch oven with lid – or heavy bottomed soup pot
- Chef’s knife
- Cutting board
- Small whisk
- Small prep bowls
How to Make Jalapeno Cream Soup
- Wear gloves when handling the peppers
We recommend wearing gloves when stemming, seeding, and mincing the peppers
Otherwise the the heat will linger on your fingers and touching sensitive skin, like your face, will cause it to burn.
Be sure to wash your hands thoroughly as well.
- Use cold broth for the cornstarch slurry.
Cornstarch thickens very quickly once it’s introduced to warm liquid.
As a result, you want to use a cold liquid to create the slurry. Otherwise, it’ll clump, lump, and create a gooey mess that won’t work to thicken your spicy soup.
- Slowly, gradually add the cream on a lower heat.
One very common mistake in preparing creamy soups is accidentally denaturing the cream.
This happens when it heats up too much too quickly, causing the protein in the cream to separate. It isn’t harmful but has a very unpleasant texture.
Avoid this by bringing down the heat to a low simmer and stirring constantly while adding the cream to the mixture.
Serving Suggestions
This cream of jalapeno soup is comforting on its own, but it also shines with a few simple toppings and sides. Try garnishing each bowl with sliced jalapeños, a sprinkle of crumbled cotija cheese, or a swirl of sour cream to balance the spice. Fresh cilantro or green onions add a burst of color and flavor, while crushed tortilla chips or cornbread on the side give it a satisfying crunch. For a heartier meal, serve it alongside grilled cheese sandwiches or quesadillas—it’s the perfect way to turn this zesty soup into a complete lunch or dinner.
Recipe FAQs
This pepper’s heat varies depending on its harvest and variety. It falls anywhere between 2,500 and 8,000 on the Scoville scale.
For comparison, poblanos are between 1,000 and 2,000and serranos are between 10,000 and 25,000 on the same scale, placing jalapenos squarely at a medium-level heat.
It’s all about herbs and acidity.
Jalapeno soup is automatically quite acidic due to the peppers and onions in the recipe. Followed by fresh, lemony cilantro, we have all the pieces for a complex yet perfectly balanced cream of jalapeno soup recipes!
We like to use a cornstarch slurry. It thickens more effectively than flour with less and therefore doesn’t have as much of an impact on taste.
You can even make the slurry with broth, as we do here, to ensure that there is no effect on the flavor at all.
Consume any leftovers within 3 days, refrigerating in an airtight container in the meantime. The large amounts of cream shorten the shelf life of this soup.
Reheat slowly on low heat on the stovetop, stirring all the while. Avoid microwaving as it could heat up the contents too quickly, altering the texture.
Do not freeze cream of jalapeno soup. It will not thaw nor reheat with the same texture or flavor and is best when made fresh.
More Comforting Soups To Love…
If you tried this jalapeno cream soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Cream of Jalapeno Soup
Equipment
- 4 to 5 quart Dutch oven with lid - or heavy bottomed soup pot
- chef's knife
- cutting board
- small whisk
- small prep bowls
Ingredients
- 2 tablespoons unsalted butter *See Notes
- 5 jalapeños stemmed, seeded, and minced, *slice one and reserve for garnish – *See Notes
- 1 onion finely chopped
- 3 cloves garlic minced
- 28 ounces salsa verde or canned tomatillo puree – *we used four 7-ounce cans salsa verde
- 4 cups cold chicken broth divided
- ½ cup cornstarch
- 2 cups heavy cream or half and half
- 1 avocado pitted, peeled, and mashed
- 1 bunch cilantro stemmed and chopped, divided
- salt and black pepper to taste
- ½ cup crumbled cotija cheese *optional, for garnish
Instructions
- In a 4 or 6-quart Dutch oven or heavy pot, melt the butter. Add the jalapeños and onions and sauté for 5 minutes. Add garlic and continue cooking for another 1-2 minutes, until onions are soft and translucent.
- Meanwhile, whisk together 1 cup of cold chicken broth and cornstarch in a measuring cup or bowl to make a slurry (thickener). Set aside.
- To the sautéed vegetables, add salsa verde (or tomatillos), remaining 3 cups chicken broth, and the cornstarch slurry.
- Stir to combine and bring to a boil, stirring occasionally, until thickened. Add heavy cream and mashed avocado and turn the heat down to simmer – low. Add 3/4 of the chopped cilantro and simmer for 5 minutes, stirring occasionally.
- Season with salt and pepper to taste. Ladle into bowls and garnish with remaining cilantro, jalapeno slices, and cotija cheese just before serving.
Notes
- For a nice smoky flavor, use our recipe for making roasted jalapenos, and use them instead of raw chiles.
- Cheesy jalapeño soup: For a rich, silky twist on the classic, stir in 1 cup of Velveeta or shredded cheddar cheese until melted. This cheesy version enhances the texture and mellows out the spice just like our cheese soup recipe velveeta recipe. To thicken it further, whisk in 1 tbsp of purpose flour with a splash of broth before adding the cheese. It’s a cozy upgrade that pairs well with a slice of cheddar jalapeno sourdough or a swirl of crema.
- Roasted pepper and corn soup: Take your cream of jalapeno soup to the next level by roasting the jalapeño peppers before adding them to the pot. Roasting deepens the flavor and slightly reduces their heat. Toss in a cup of sweet corn and a sprinkle of paprika for a smoky-sweet balance. We like to saute the corn kernels in a bit of butter before stirring them into the soup.
- Hearty bean and veggie variation: Add body and protein by stirring in a cup of black or pinto beans along with chopped potatoes. Swap in vegetable broth for a vegetarian-friendly base, and season with a dash of ground cumin for earthy warmth. A squeeze of lime juice just before serving brightens the dish and cuts through the richness.
- Creamy dip-inspired soup: Inspired by a warm Tex-Mex dip, this version includes a blend of mashed avocado, sour cream, and Greek yogurt stirred in just before serving. Use chicken stock as the base and finish each bowl with a dollop of sour cream for extra indulgence. Serve it alongside chips or warm tortillas for scooping—it’s comfort food in a bowl!
- Consume any leftovers within 3 days, refrigerating in an airtight container in the meantime. The large amounts of cream shorten the shelf life of this soup.
- Reheat slowly on low heat on the stovetop, stirring all the while. Avoid microwaving as it could heat up the contents too quickly, altering the texture.
- Do not freeze cream of jalapeno soup. It will not thaw nor reheat with the same texture or flavor and is best when made fresh.
- Butter – If using salted butter, you may not need to season with additional salt. Taste the finished jalapeno soup first to determine if it’s needed.
- For a nice smoky flavor, use our recipe for making roasted jalapenos, and use them instead of raw chiles.
Nutrition
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Becky says
My husband and I really enjoyed the soup. It warms you up on a cold wintry day. It was very flavorful.
James says
I used Feta Cheese and paired well with the soup and Jalapenos
Kim says
This is my spicy comfort in a bowl! The blend of heat and creamy richness is simply addictive. The touch of fresh herbs and avocado makes it uniquely satisfying.