This Keto Jalapeno Popper Soup will soon become your family’s favorite low carb comfort food. It’s packed with savory flavor and just the right amount of kick. Make it on the stove-top, in the slow cooker or in your pressure cooker for an easy dinner for the cold Winter months. Be sure to make at least a double batch for leftovers!
Happy New Year, low carbers! We’ve reached the season of bitter cold and bone-chilling wind. At least here in Missouri. This morning we were greeted with a cool -6 degrees Fahrenheit and a wind chill of something like -22!
Here was the lovely message our car displayed after turning on.
Of course we have blankets, scarves, and double pairs of socks, but the one thing you can always count on to warm you right up is good old fashioned comfort food.
I’m a huge fan of eating as much soup as possible once the temperature goes below a certain point. Lately favorites have been Broccoli Cheddar Soup and White Chicken Chili, but today I’m bringing you something with a little more kick that might just clear out your sinuses while warming your insides.
Keto Jalapeno Popper Soup
You might know I’m a big fan of Jalapeno Poppers. In fact, they were a feature of our very Keto Christmas Dinner this year! And a big hit!
Transferring that delicious flavor into soup form is super easy, and something that I believe everyone should try at least once!
The first time I made this, we gobbled it down in no time at all. Later on in the day Joe was raiding the refrigerator looking for leftovers, only to be sorely disappointing in the fact that he already ate the rest!
Because of this, I’d recommend making at least a double batch. This soup is comforting, filling, and flavorful…so it’ll go fast!
One of the best part is how easy it is to make… If you’re looking for a low carb creation to make in the brand new Instant Pot you got for Christmas, this is it!
It’s also extremely easy to make right on the stove top.
Even better, the macros are wonderful. Just a reminder that keto is a low carb, high fat diet…and this soup falls right in line:
Total Carbs: 4g
Net Carbs: 4g
One special note is about the use of xanthan gum. This soup comes out with a more broth-like consistency if you omit it. For those of you who prefer a thicker soup, I’d recommend adding a little bit of xanthan gum or guar gum, two thickening agents that won’t add any carbs, and won’t spoil the taste.
Here’s how I made it!Print
4 slices bacon
2 tablespoons butter
1/2 medium onion, diced
1/4 cup pickled jalapenos, chopped
2 cups chicken broth
2 cups cooked shredded chicken
4 ounces cream cheese
1/3 cup heavy cream
1 cup shredded sharp cheddar
1/4 teaspoon garlic powder
Salt and Pepper, to taste
1/2 teaspoon xanthan gum for thicker soup, if desired [Optional]
In skillet, fry bacon. When cooked, crumble and set aside. While bacon is cooking, place large pot over medium heat. Add butter and onion and saute until onion is translucent.
Add jalapenos and half bacon crumbles to pot.
Pour in chicken broth and shredded chicken. Bring to boil then reduce to simmer for 20 minutes.
In small bowl, place cream cheese and put in microwave for about 20 seconds until warm. Stir until soft. Whisk cream cheese into soup and add heavy cream. It may take a couple minutes to fully integrate cream cheese. Turn off heat.
Add shredded cheese and stir until fully melted. If thicker soup is desired, add xanthan gum at this point.
Serve topped with remaining bacon.
Instant Pot: Fry bacon in skillet on stove top or press “Saute” and then adjust heat to “less” Cook bacon until fat begins to render then press cancel. Press “saute” button and press adjust button to change heat level to normal and finish crisping bacon. Crumble and set aside.
While still on saute mode, add butter, onion and sliced jalapeno to Instant Pot. Saute for 2-3 minutes then press cancel button.
Add half crumbled bacon, broth, cooked shredded chicken, cream cheese broken in pieces, and seasoning. Click lid closed and set vent to sealing. Press soup button and adjust time for 10 minutes.
When timer beeps, quick release pressure and stir in heavy cream and cheddar. Continue stirring until cheese is fully melted.
For Slow Cooker: Place cooked bacon, along with all remaining ingredients except heavy cream and cheddar into crock pot. Cook on low for 4 hours. When ready to serve, add cream, cheddar and xanthan gum if desired.
Please note that nutrition information will change based on your particular brands. Store brands vs. name brands are often different especially on heavy whipping cream and cheese so please be aware of this.
I measured out slightly less than 4 cups yield. It could be slightly less or more depending how you measure the chicken, how much the soup reduces and your cooking method
You can use fresh jalapenos if you’d like. If you like extra spice, feel free to add more
I used rotisserie chicken but any pre-cooked chicken will work.
Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.
- Serving Size: ~1 cup
- Calories: 446
- Fat: 35g
- Carbohydrates: 4g
- Fiber: 0
- Protein: 28g
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