Cream of Jalapeno Soup

5 from 29 votes

Warm up with this cream of jalapeno soup, a creamy dish with just the right kick. Made with fresh jalapeños, salsa verde, and cream, it's a cozy favorite!

Prep Time10

Cook Time12

Course: Soup

Cuisine: Mexican

Keyword: creamy soup, jalapeno recipes, jalapeno soup, cream of jalapeno soup

Servings: servings

Calories: 392kcal

Author: Renae Gerhardstein

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.

Ingredient Notes:

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.

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!

Storing Instructions:

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.

Nutrition