Go Back

Spicy Jalapeno Popper Chicken Soup

A rich, creamy, and comforting low-carb soup loaded with shredded chicken, crispy bacon, melted cheddar, and fresh jalapeños, capturing all the flavors of the classic appetizer in a bowl.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Comfort Food, Keto
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Soup Base & Aromatics
  • 6 slices thick-cut bacon chopped
  • 1 medium yellow onion diced
  • 3-4 large jalapeño peppers seeded and diced (reserve seeds for heat if desired)
  • 3 cloves garlic minced
  • 1 tsp ground cumin
Liquids & Dairy
  • 4 cups chicken broth low-sodium preferred
  • 8 oz full-fat cream cheese block style, softened to room temperature, cubed
  • 1 cup heavy whipping cream at room temperature
  • 2 cups sharp cheddar cheese freshly grated off the block
Chicken & Seasoning
  • 3 cups cooked chicken shredded (rotisserie works well)
  • 1 salt and fresh ground pepper to taste
Garnishes (Essential)
  • 2 fresh jalapeños thinly sliced
  • 0.5 cup sour cream
  • 0.25 cup fresh cilantro or chives chopped
  • Extra shredded cheddar and reserved bacon bits

Equipment

  • Dutch Oven or large soup pot
  • Whisk
  • Cheese Grater
  • Cutting board and knife

Method
 

  1. In a large Dutch oven over medium heat, cook chopped bacon until crispy. Remove bacon bits with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
  2. Add diced onion and diced jalapeños to the hot bacon fat. Sauté for 5-7 minutes until softened.
  3. Add minced garlic and cumin; stir constantly for 1 minute until fragrant.
  4. Pour in the chicken broth and bring to a gentle simmer.
  5. Reduce heat to low. Add the cubed, softened cream cheese a few pieces at a time, whisking vigorously and constantly until fully melted and smooth before adding more.
  6. Stir in the heavy cream and the shredded cooked chicken. Simmer gently on low for 10 minutes to heat chicken through. Do not boil.
  7. Remove pot from heat. Stir in the freshly grated cheddar cheese a handful at a time until melted and smooth.
  8. Taste and season with salt and pepper as needed.
  9. Serve hot, topped generously with reserved crispy bacon, sliced fresh jalapeños, sour cream, cilantro/chives, and extra cheddar.

Notes

It is crucial that the cream cheese is softened to room temperature and added slowly while whisking to prevent lumps. Grate your own cheddar cheese for the smoothest melt.