If you love the taste of warm jalapeno poppers, this dairy free jalapeno popper chicken soup brings all of those cozy flavors right into a dinner bowl.

It gives you a gentle kick from the peppers, plenty of tender shredded chicken, and a rich broth that feels very satisfying.

Traditional creamy soups usually rely on heavy cream and regular cheese, which can be tough to digest if you avoid dairy in your diet.

I made sure this recipe stays completely dairy free while still keeping the smooth and comforting texture you want on a chilly evening.

It is simple to make on the stove, and adding crispy bacon and toasted breadcrumbs on top makes every bite delicious.

Why This Recipe Is a Keeper

Ultra Creamy Texture – Dairy-free cream cheese and cheddar melt together into a velvety broth that rivals traditional dairy soups.

Classic Popper Taste – You get all the bold flavors of your favorite party appetizer transformed into a warm bowl.

Irresistible Crispy Crunch – Toasted panko and crispy bacon bits add an incredible crunchy contrast to every single bite.

Rich Bacon Base – Cooking the vegetables directly in savory bacon fat builds deep, mouthwatering flavor throughout the soup.

Here’s What You’ll Need

6 slices Bacon, Chopped
1/2 cup Panko Breadcrumbs
1 medium Yellow Onion, Diced
3 Jalapenos, Seeded & Diced
3 cloves Garlic, Minced
1 tsp Ground Cumin
3 tbsp All Purpose Flour
4 cups Chicken Broth
1 1/2 lb Boneless Skinless Chicken Breasts
8 oz Dairy Free Cream Cheese, Softened
1 cup Dairy Free Shredded Cheddar
1/2 cup Unsweetened Oat Milk
1 tsp Salt
1/2 tsp Black Pepper
3 Green Onions, Sliced

How to Make It

Step 1

Cook the bacon in a large Dutch oven over medium heat for 7 to 8 minutes until crisp. Transfer to a paper towel lined plate, leaving the fat in the pot.

Step 2

Spoon 1 tbsp of the bacon fat into a small skillet, add the panko and toast over medium heat for 2 to 3 minutes until golden. Set aside.

Step 3

Add the onion and jalapenos to the Dutch oven and cook in the remaining fat for 5 minutes. Stir in the garlic and cumin and cook for 1 minute.

Step 4

Sprinkle in the flour and stir for 1 minute, then slowly whisk in the broth. Add the chicken breasts, cover and simmer for 20 minutes until cooked through.

Step 5

Remove the chicken and shred it with two forks.

Step 6

Reduce the heat to low. Whisk a ladle of hot broth into the cream cheese until smooth, then stir it into the pot along with the shredded cheddar and oat milk until melted and creamy.

Step 7

Return the chicken and half the bacon to the pot and season with the salt and pepper. Serve topped with the remaining bacon, toasted panko and green onions.

Recipe Tips

Managing The Bacon Fat

Keep your heat at a steady medium while cooking the bacon. You want the fat to render out slowly without burning the bits left in the pan.

If the fat gets too dark or smoky, it will change the flavor of your soup base. Keep an eye on it so your final bowl tastes fresh and savory.

Tempering The Cream Cheese

Dairy free cream cheese can be tricky to melt into a hot soup. I always whisk a ladle of hot broth into the cream cheese in a separate bowl before adding it to the pot.

This simple step prevents the cheese from clumping up. It creates that smooth and velvety texture you want in every bite.

Toast The Panko Carefully

Watch your panko closely when you toast it in the bacon fat. It changes from golden brown to burnt in just a few seconds.

My favorite trick is to remove the pan from the heat as soon as the crumbs reach a light tan color. They will continue to brown slightly from the residual heat in the pan.

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