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.

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.

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?

Other Keto Instant Pot Recipes

Keto Soup Recipes

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

Servings:

Author: Kasey Trenum

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.

Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

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