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Spicy Jalapeño Popper Chicken Soup

A rich and creamy low-carb soup that tastes just like a jalapeño popper, packed with shredded chicken, bacon, cheddar cheese, and spicy peppers.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Keto
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 slices bacon chopped
  • 1 lb chicken breast boneless skinless
  • 2 tbsp butter
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 4 whole jalapeño peppers seeded and diced
  • 0.5 cup red bell pepper diced
Liquid & Dairy
  • 4 cups chicken broth
  • 8 oz cream cheese softened
  • 0.5 cup heavy cream
  • 1.5 cups sharp cheddar cheese shredded
  • 1 tsp cumin
Garnish
  • 2 tbsp fresh cilantro chopped

Equipment

  • Large Dutch Oven or Pot
  • Cutting board
  • Whisk
  • Knife

Method
 

  1. Fry chopped bacon in a large pot until crispy. Remove bacon, keeping fat in the pot.
  2. Add butter, onion, red pepper, and diced jalapeños to the pot. Sauté 5-7 minutes. Add garlic.
  3. Add chicken broth, raw chicken breasts, and spices. Simmer covered for 20 mins until chicken is cooked.
  4. Remove chicken, shred with forks, and return to pot.
  5. Whisk softened cream cheese with a little hot broth until smooth, then stir into the soup along with heavy cream.
  6. Remove from heat and stir in cheddar cheese until melted.
  7. Serve topped with crispy bacon, cilantro, and fresh jalapeño slices.

Notes

Wear gloves when cutting jalapeños. For a thicker soup, add a slurry of cornstarch or xanthan gum.