What is cream of jalapeño?

Cream of jalapeño is a smooth, rich soup or sauce made using fresh jalapeno chili peppers , cream cheese or heavy cream, and often chicken broth for depth. It’s mildly spicy, velvety in texture, and perfect as a starter or drizzle over tacos, burritos, or enchiladas. This dish blends the bold flavor of jalapeño with cooling dairy elements, making it comforting yet zesty. You can find great variations like our Cream of Jalapeño Soup for easy at-home preparation.

What is the closest chili to a jalapeño pepper?

The closest match to a jalapeno chili pepper is the serrano pepper . They’re similar in flavor and shape, though serranos tend to be a bit spicier. If you're looking for a milder substitute, try Fresno chilies — they look like jalapeños but offer a slightly sweeter taste. For stuffing or baking, banana peppers or poblanos work too, though they bring far less heat. Still, nothing replicates the balance of spice and flavor quite like a true jalapeno chili pepper.

Why are jalapeños no longer hot?

Many people notice that store-bought jalapeno chili peppers seem milder than they used to be — and that's by design. Growers have selectively bred certain jalapeño cultivars to prioritize size, shelf life, and consistency over heat. Varieties like the TAM jalapeño were specifically developed for milder flavor. Additionally, climate and growing conditions play a big role. Less sun and water stress usually mean lower capsaicin (the compound that gives peppers their heat), resulting in a tamer bite.

Jalapeno Chili Pepper: Top 10 Facts, Recipes & Surprising Health Perks

Description

This Creamy Jalapeño Chicken Chili is a hearty, flavorful spin on classic white chili. It’s loaded with tender shredded chicken, white beans, jalapeños, and a rich, creamy broth that brings the perfect balance of spice and comfort.

Ingredients

Scale

3 tablespoons olive oil
1 small yellow onion peeled and diced
5 jalapenos seeded and diced
3 cloves garlic minced
4 boneless skinless chicken breasts cut into bite-sized pieces
Salt and pepper to taste
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
⅛ teaspoon crushed red pepper flakes
10 ounces Rotel
1 ½ cups low-sodium chicken broth
14 ounces canned cannellini beans (or navy beans) drained
15.25 ounces canned whole kernel corn drained
8 ounces cream cheese
1 pound bacon cooked crispy and crumbled, divided
Cheddar cheese shredded, for garnish
Jalapeno slices for garnish

Instructions

In a large pot, heat 2 tablespoons olive oil over medium heat. Sauté the onion, jalapeno, and garlic for about 5 minutes until tender. Stirring frequently.
Season the chicken pieces all over with salt and pepper. Then add the chicken to the pot along with the other tablespoon of olive oil, cumin, chili powder, oregano, and crushed red pepper.
Toss chicken and seasonings together and lightly brown chicken on all sides.
Stir in the can of Rotel, chicken broth, corn, and cannellini beans. Increase the heat to medium-high and bring to a low boil. Let the chili boil for 30 minutes.
Add the cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from the heat. Adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and top with cheddar cheese, crumbled bacon, and a couple of jalapeno slices for garnish. Serve warm.

Notes

For a lighter version, use Greek yogurt instead of sour cream.
Add more jalapeños or a dash of cayenne for extra heat.
Excellent for meal prep—flavors deepen after a day in the fridge.
Serve with cornbread, tortilla chips, or a sprinkle of sharp cheddar.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner / Soup
Method: Stovetop
Cuisine: American / Tex-Mex

Nutrition

Serving Size: 1½ cups
Calories: 756kcal
Sugar: 4g
Sodium: 1154mg
Fat: 54g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0.1g
Carbohydrates: 32g
Fiber: 5g
Protein: 36g
Cholesterol: 136mg

Keywords: Cream cheese, rotisserie chicken, white kidney beans,