Go Back

Spicy Jalapeno Popper Chicken Soup

A rich, creamy, and spicy soup that combines all the flavors of a jalapeno popper with tender chicken and crispy bacon. Perfect for low-carb and keto diets.
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: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 6 slices bacon chopped
  • 1 lb chicken breast boneless, skinless
  • 1 medium onion diced
  • 3-4 jalapeños seeded and diced, save some slices for garnish
  • 2 cloves garlic minced
  • 4 cups chicken broth low sodium preferred
  • 8 oz cream cheese softened, cut into cubes
  • 1 cup heavy cream
  • 1.5 cups sharp cheddar cheese freshly shredded
  • 1 tsp salt to taste
  • 0.5 tsp black pepper
  • 0.25 cup green onions chopped, for garnish

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting Board
  • Chef's Knife
  • Whisk

Method
 

  1. In a large pot over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon, leaving the fat in the pot.
  2. Add diced onions and jalapeños to the bacon fat. Sauté for 5-7 minutes until soft. Add garlic and cook for 1 minute.
  3. Pour in chicken broth and scrape the bottom of the pot. Add whole chicken breasts. Bring to a simmer, cover, and cook for 15-20 minutes until chicken is cooked through.
  4. Remove chicken to a cutting board and shred with forks. Reduce heat to low.
  5. Whisk the softened cream cheese into the hot broth until completely melted and smooth. Stir in heavy cream.
  6. Gradually whisk in shredded cheddar cheese until melted. Add the shredded chicken back to the pot.
  7. Simmer for 5 minutes (do not boil). Season with salt and pepper to taste.
  8. Serve hot, topped with crispy bacon bits, sliced jalapeños, and green onions.

Notes

For a thicker soup, you can add 1/2 tsp xanthan gum mixed with oil, or reduce the broth amount slightly.