Jalapeno Popper Chicken Soup - low carb, gluten free
A delicious low carb, gluten free Jalapeno Popper Chicken Soup that features creamy flavors and a kick of spice.
Equipment
- Dutch oven
Ingredients
- 6 slices bacon chopped
- 1 tablespoon butter
- ⅓ cup onion finely chopped
- 2 cloves garlic minced
- 2 to 3 medium jalapeños seeded and chopped, extra for garnish
- 4 ounces cream cheese
- ⅓ cup heavy cream
- 2 cups chicken stock
- ¼ teaspoon smoked paprika
- ½ teaspoon sea salt more to taste
- ¼ teaspoon ground black pepper
- 1 cup shredded sharp white cheddar cheese extra for garnish
- 1 ½ cups cooked and shredded chicken
Instructions
- Cook the chopped bacon in a dutch oven over medium-high heat until crispy. Use a slotted spoon to remove the cooked bacon from the pan, retaining the drippings.
- Reduce the heat to medium and to the same pan, add the butter, onion, garlic, and jalapeños. Cook for 2 to 3 minutes, or until soft and slightly caramelized.
- Add the cream cheese, heavy cream, chicken stock, paprika, salt, and pepper to the pan, stirring to mix. Bring to a boil and then reduce the heat to low and simmer.
- Add the cheese and chicken to the pot and stir to mix in, melting the cheese into the sauce.
- Continue to simmer for 30 minutes to allow the flavors to come together, stirring occasionally. Taste, and add additional salt and pepper, if desired.
- Top with crispy bacon before serving.
Notes
Try using pickled jalapeños instead of fresh. Add crumbled goat cheese on top. Mix and match all your favorite cheeses in the soup (pepperjack, Mexican blend, etc.). Swap jalapenos for sun-dried tomatoes, use shredded mozzarella instead of white cheddar, and swap smoked paprika for oregano (like a Keto Chicken Parmesan Soup!). Add full cloves of roasted garlic.
Nutrition
Serving: 1cupCalories: 486kcalCarbohydrates: 4.4gProtein: 30.6gFat: 39.2gFiber: 0.5g
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