bean and bacon soup on a spoon with a bowl topped with cheddar cheese in the background

Spicy Bean and Bacon Soup

This simple soup combines jalapeño poppers and white bean soup to create flavor explosions in every bowl.

Course Main Course
Cuisine American
Keyword high protein soup
Prep Time 5 minutes
Cook Time 15 minutes
Servings 11 servings
Calories 200 kcal
Author Mason Woodruff


  • 4 C Vegan Protein Broth or your choice of broth
  • 14 slices Bacon diced (I used Al Fresco chicken bacon but any bacon will work)
  • 6 Jalapeño Peppers deseeded and diced
  • 2 cans (15 oz) White Kidney Beans
  • 1 can (15 oz) Red Kidney Beans
  • 1 can (15 oz) Corn drained
  • 1 packet Ranch Dip Seasoning
  • 8 oz Fat Free Cream Cheese or 1/3 fat


  1. Remove the stems from the jalapeños, slice them vertically, and use a spoon to remove the seeds before dicing. Add the peppers to a large pot with nonstick cooking spray over medium-high heat. Cook until the peppers begin to soften, about 3-5 minutes.

  2. Dice the cooked bacon slices and add to the pot with the peppers after they're tender. (If you're using raw bacon, cook the bacon before adding the peppers.)

  3. Add the remaining ingredients except for the cream cheese. Bring to a soft boil, stirring often.

  4. Reduce the heat to low before stirring in the cream cheese. Continue to simmer until the cream cheese is fully incorporated and no lumps remain.

  5. Once the cream cheese is fully incorporated, remove from the heat and serve. 

Recipe Notes

I originally created this spicy bean and bacon soup recipe for Stronger U, a nutrition coaching leader. They’ve helped more than 10,000 people lose over 100,000 pounds, and I recommend checking them out if you have any interest in working with a nutrition coach.

Nutrition Facts
Spicy Bean and Bacon Soup
Amount Per Serving (1 C (260g))
Calories 200 Calories from Fat 18
% Daily Value*
Fat 2g3%
Carbohydrates 30g10%
Protein 16g32%
* Percent Daily Values are based on a 2000 calorie diet.