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Spicy Jalapeño Popper Chicken Soup

A rich, creamy, and keto-friendly soup loaded with bacon, shredded chicken, and spicy jalapeños. Perfect comfort food ready in 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Keto
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6-8 slices bacon chopped
  • 1.5 lbs chicken breast boneless skinless
  • 1 medium yellow onion diced
  • 4-5 jalapeños seeded and diced
  • 3 cloves garlic minced
  • 4 cups chicken broth low sodium
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper
Creamy Elements
  • 8 oz cream cheese softened, full fat
  • 1 cup heavy whipping cream
  • 2 cups cheddar cheese freshly shredded
Garnish
  • 2 tbsp chives chopped
  • 1 jalapeño sliced into rounds
  • 0.5 cup sour cream

Equipment

  • Dutch Oven or Large Pot
  • Cutting board
  • Chef's Knife
  • Cheese Grater

Method
 

  1. In a large pot over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon, leaving about 2 tbsp of fat in the pot.
  2. Add diced onion and diced jalapeños to the bacon fat. Sauté 5-7 minutes until soft. Add garlic, cumin, and oregano; cook 1 minute.
  3. Pour in chicken broth and add raw chicken breasts. Bring to a boil, reduce heat to low, cover, and simmer 15-20 minutes until chicken is cooked through.
  4. Remove chicken, shred with forks, and return to the pot.
  5. Place softened cream cheese in a bowl. Ladle in 1 cup hot broth and whisk until smooth (tempering). Pour back into pot.
  6. Stir in heavy cream. Reduce heat to low (do not boil). Gradually stir in shredded cheddar cheese until melted.
  7. Stir in half the bacon. Serve hot, topped with remaining bacon, jalapeño slices, chives, and a dollop of sour cream.

Notes

For a thicker soup, add a cornstarch slurry or xanthan gum before adding cheese.