Kasey Trenum

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Keto Jalapeno Popper Chicken Soup

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If you’ve ever been a fan of jalapeno poppers, then this Keto Jalapeno Popper Chicken Soup is going to be a huge hit. It combines all of your favorite parts of a jalapeno popper along with chicken to create a creamy soup that is satisfying and keto-friendly.Make this Keto Jalapeno Popper Chicken Soup in your Instant Pot or Crockpot! This is a great low carb soup recipe that the entire family will love. You can make this as a great low carb keto soup on your meal plan on a regular basis!

Keto Jalapeno Popper Chicken Soup

As the weather is cooling down here in Tennessee, I’ve been craving soup. I love that soup is generally a one pot meal, and I typically make enough so that I have enough for leftovers for lunch the next couple of days.

As I’ve been seeing recipes for soup all over Pinterest, I pinned several that caught my eye so that I could tweak the recipe to make it keto/low carb friendly. When I saw jalapeno popper chicken soup, I knew it was something my family would enjoy as my hubby and kiddos love all things hot and spicy. I wasn’t sure if I would like it because I am a total wimp when the spice gets turned up. However, the great thing about my jalapeno popper chicken soup is that you can turn up the heat as much as you want and vice versa.

Make this Keto Jalapeno Popper Chicken Soup in your Instant Pot or Crockpot! This is a great low carb soup recipe that the entire family will love. You can make this as a great low carb keto soup on your meal plan on a regular basis!

Instant Pot or Crockpot?

I made it today in my Instant Pot, but I’ve also included directions to make it in a Crock Pot. Regardless of how you make this recipe, it is such a rich hearty filling soup you’ll want to add to your regular dinner rotation. Plus, doesn’t it look extra appealing with all the delicious toppings?

Print Recipe

Jalapeno Popper Soup Keto/Low Carb {Instant Pot or Crock Pot}

Servings: 8
Author: Kasey

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts
  • 3 tablespoons butter
  • 2 garlic cloves minced
  • 1/2 onion chopped
  • 1/2 green pepper chopped
  • 2 jalapenos seeded and chopped
  • 1/2 lb of bacon cooked and crumbled
  • 6 oz cream cheese softened
  • 3 cups chicken broth
  • 1/2 cup heavy whipping cream
  • 1/4 tsp paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3/4 cup Monterrey Jack Cheese
  • 3/4 cup Cheddar Cheese
  • 1/2 tsp xanthan gum

Instructions

Instructions for Instant Pot:

  • Turn Instant Pot to saute and add butter, onions, green peppers, jalapenos, and seasoning.
  • Saute until the onions are translucent.
  • Add chicken broth and cubed chicken. (I cut my chicken in big cubes.)
  • Set Instant Pot to cook on manual for 15 minutes. It will take several minutes for the Instant Pot to come to pressure then it will begin to count backwards.
  • When it is finished with the cycle, allow a 5 minute natural release.
  • When the 5 minutes is complete, release steam. I always cover valve with a towel while the steam is releasing.
  • Turn Instant Pot to saute.
  • Remove chicken and using two forks shred in big chunks then return chicken to Instant Pot.
  • Add heavy whipping cream, softened cream cheese, cheeses, and cooked bacon stirring until the cheeses melt.
  • Sprinkle xanthan gum on top to thicken the soup and turn Instant Pot to warm.
  • Simmer for 10-15 minutes so that the soup can thicken. It takes Xanthan Gum a few minutes to work. 
  • Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos and cooked bacon sprinkled on top.

For the Crock Pot:

  • Melt butter in a saucepan and saute onions, green peppers, jalapenos, and seasoning until onions are translucent.
  • Spoon mixture into Crock Pot then add chicken breasts and chicken broth.
  • Cook on high for 3-4 hours or low 6-7 hours.
  • Remove chicken, shred and then return chicken to the Crock Pot
  • Add softened cream cheese, heavy whipping cream, cheeses, and cooked bacon stirring until the cheeses melt. Cover and cook on high for 10 minutes so that the flavors can combine. 
  • Sprinkle xanthan gum on top to thicken the soup and allow to simmer on low with the lid off for 10-15 minutes so that the soup thickens.
  • Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos and bacon sprinkled on top.

Nutritional Information for Jalapeno Popper Chicken Soup

 

I use the MyFitnessPal App to calculate the nutritional information for the jalapeno popper chicken soup recipe. You can calculate your own macros using some of our best keto apps for macros.

8 servings – 571 Calories, 40.1g fat, 41.2g protein, 3.5g Carbs – 1.4g Fiber = 2.1 Net Carbs per serving

Other Keto/Low Carb Soup Recipes:

keto / low carb / bread

Comments

  1. I think these times are reversed for the crock pot version:

    “Cook on low for 3-4 hours or high 6-7 hours.”

    You might want to fix it in the post

    Reply

  5. We just had this for dinner. Delicious and simple! A keeper for sure. Too lazy to shred the chicken so just cubed it and cooked it that way. Because my tummy is sensitive to xantham gum I don’t use it. We felt the soup was thick enough for us. Thank you for taking the time to share. Merry Christmas!

    Reply

  6. This is good but it’s not spicy. I expected it to be. Maybe will add a 3rd jalapeno and garnish w fresh or pickled jalapeno next time. Very rich and good flavors, but more like a chx, bacon, cheese chowder. Will make again. Thank you!

    Reply

  7. WOW! We made this for our first instant pot meal and I’m so glad I did, even though it definitely set the bar high for the rest of my instant pot meals. Every spoonful was packed with so much flavor yet so subtle. I appreciate you sharing this. It makes keto so much easier.

    Reply

  11. I have made this soup twice now. Once for a pot luck at work and the other for my family. Both times it was gone! We were planning another potluck at work and thinking if a theme. One of my non keto coworkers said that I needed to make my soup again so the theme is soups and salads. This time I think I’ll double it. Didn’t need the xanthan gum either time. Amazing soup.

    Reply

  12. I just made this for my supper and lunches for the week so I doubled it. It is absutely delicious! My daughter enjoyed it too! Kasey, thank you so much for all the delicious recipes!

    Reply

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