Venison Jalapeño Popper Soup

This Venison Jalapeño Popper Soup is an easy ground venison recipe that keeps you warm and cozy during the cold winter. Rich, cheesy, and flavorful with just a hint of spice.

When cooking with ground deer meat, I’m always looking for ways to amplify the dish’s flavors. For me, rich flavors complement the natural earthy flavor of ground venison.

This venison jalapeño popper soup is so rich and creamy. It’s sure to be a family favorite, especially for those skeptical of eating deer meat. And if you’re looking for more flavorful venison recipes, download my free easy ground venison printable cookbook below!

Ingredients needed for Venison Jalapeño Popper Soup

• 1 lb ground venison
• 1 lb pound bacon – diced
• ¼ tsp. salt
• ¼ tsp. black pepper 
• 1 white onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 Tbsp. minced garlic
• 6 cups venison broth (or chicken broth)
• 2 Tbsp. unsalted butter
• 2 Tbsp. flour
• 1 cup milk
• 4 ounces cream cheese, softened
• 2 cups shredded cheddar cheese
• ¼  cup sliced jalapenos

How to make Venison Jalapeño Popper Soup

1. In a large dutch oven, cook the diced bacon until crispy, remove and set aside to cool. Drain all but 1-2 Tbsp. of the bacon grease. Add in the ground venison, salt, and pepper and cook through.
2. Add the diced onions, carrots, and celery and cook until tender.
3. Add in the minced garlic and cook until fragrant, about a minute.
4. Add in the broth and half of the bacon, bringing to a boil. Reduce the heat and simmer for 30 minutes.
5. While simmering, prepare the cheese sauce. Heat the butter in a small sauce pan over medium heat until it starts to foam.
6. Sprinkle in the flour and cook until it turns a light golden brown, about 1-2 minutes.
7. Reduce heat to medium low; add in the milk and simmer until it thickens.
8. Add in the softened cream cheese and shredded cheddar cheese and cook until fully melted, stirring constantly.
9. Add the cheese sauce, jalapenos and remaining bacon to the dutch oven and stir to combine. 
10. Serve topped with additional shredded cheese and sliced jalapenos, if desired.

Recipe FAQs and Notes

How to cook venison?

Cooking with venison is much simpler than you think. In this case, cooking with ground venison in such a way that adds in rich fat and flavors (through cheeses, milk, etc.) is a great way to create a flavorful dish. Of course, venison cooked well on its own can also have a rich flavor profile. But if you’re just starting out cooking with deer meat, a dish like this jalapeño popper soup is a great way to start!

Is venison jalapeño soup spicy?

I would say it has a medium level of spice. But, if you prefer less, reduce the number of jalapeños in the soup, or reduce the amount of seeds from the jalapeños you include after chopping. If you like more heat, garnish with lots of sliced jalapeños!

Can I adjust this soup to dairy or gluten-free?

Yes! If you need a non-dairy option, swap in full-fat coconut milk for cow’s milk. You can replace the cream cheese, butter, and shredded cheese with your preferred non-dairy options. For a gluten-free option, use gluten-free flour, such as tapioca or arrowroot starch, instead of the all-purpose flour.

Recipe Notes

• Refrigerate any leftovers in an airtight container for up to three days.
• To make ahead, cook through step four, then cool and refrigerate until ready to serve. Then bring to room temperature and proceed with the remaining steps.
• You can easily swap in ground elk or bison meat.

Recommended kitchen resources for this recipe

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Enjoy these other wild game soup recipes

• Venison Bone Broth Vegetable Soup
• Elk Bone Broth Ramen Bowl
• Venison Curry
• Venison Cheeseburger Soup

Venison Jalapeño Popper Soup