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?
Jalapeno Popper Soup Keto/Low Carb {Instant Pot or Crock Pot}
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:
Kathy says
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
Kasey says
Ahhhhhh….good catch. Thank you so much! I have updated it.
Sue says
Mine came out watery not sure what I did wrong
Kasey says
Hmmmm…I am not sure. You can add extra xanthan gum to reach desired thickness. Mine is always very thick.
Amanda says
I made this today and I have only one word……… AMAZING!!!!!!!!!!
Kasey says
Awesome! So glad you loved it.
Jennifer A. says
Does xanthan gum have to be added?
Kasey says
Xanthan Gum is a thickener. You don’t have to add it, but if you leave it out the soup will be very thin.
Tawnia says
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!
Kasey says
Awesome! So glad you were able to tweak to make it perfect for you. Merry Christmas to you and yours!
Stacy says
Made this tonight – it was fantastic! I didn’t have xanthum gum so I used corn starch. Thanks for a delicious recipe on this very cold night!!
Kasey says
Sure! Glad you enjoyed it!
Betsy says
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!
andrea says
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.
Kasey says
Yay! That is so awesome. You have made my day.
Penny says
So good! No thickener needed. Threw in leftover Thanksgiving turkey. Yum!
Kristen Tate says
I made for this for Halloween last night. It was a HUGE hit!
Kelle says
Just made this today exactly as written. Was fantastic!
Kasey says
Awesome! So glad you loved it!
April says
Can I make this on the stovetop using a rotisserie chicken if I want to make it quickly?
Kasey says
Sure!
Kim says
One question- in the instructions it states to add the cream cheese ,whipping cream, cheeses and cooked bacon . Then it states to top the soup with grated cheeses and cooked bacon. So does the recipe call for more cheese and bacon than what’s listed ? do I add both the 3/4 cup of cheeses into the soup to cook?
Kasey says
The cheese and bacon on top is simply a topping. Very small amount.
Tami says
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.
Kasey says
Awesome! So glad you loved it!
Leslie says
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!
Kasey says
So glad you enjoyed it, Leslie.
NICole says
The soup was amazing! Wish I would have made a double recipe.
.Kasey says
So glad you loved it! You can make a double batch next time.
Myra says
Kasey! What a great recipe. Just 1 1/2 weeks into Keto and this and the ground beef casserole made my weekend. I even had leftovers to use for several nights. You are truly talented in the kitchen. Thanks!
.Kasey says
Thank you so much for your kind words, Myra! I truly appreciate it.
Cks says
Sooo good! My whole family loved it! Next time I’ll likely try with poblanos as some peeps in this house have a spicy intolerance (I used whole jalepenos, seeds and all, opps😂).
.Kasey says
Bet that was spicy!! Glad you liked it!
Nicole says
The recipe calls for 2 garlic cloves minced, but it’s never mentioned in the recipe instructions… is this a typo or when should it be added? Thank you.
.Kasey says
You would add the garlic with all the other seasonings when you sauté them.
Candace says
What amount is 1/8th of the recipe?
.Kasey says
I divide the recipe evenly by the number of servings. I haven’t measured it out exactly.
Sara says
Oh my stars in heaven!!!! This was so incredible!!! Easy to make and tastes like a million dollar recipe! This will be in our monthly rotation from now on. Thanks so much for sharing this with us. I have been reading your blog and I am loving it so much!!!
Kasey says
Awesome! I’m so glad you loved it! Thank you!
Jennifer B says
I’ve tried other Jalapeno popper soups and none as as good as this recipe!
Kasey says
Fantastic! So glad you enjoyed it.
Dawn says
Does it freeze well?
Kasey says
Recipes with lots of dairy products like cream cheese, heavy whipping cream, and cheese often change texture when frozen.
Caitlin Hernandez says
I tried this recipe since my husband loves cream-based soups, and it did not disappoint! I added a little extra shredded cheese, switches out heavy whipping cream for whole milk because it is what I had on hand, added onion + green pepper when I sauteed the jalapenos at the beginning and it turned out AMAZING. Adding this to our fall meal rotation as a regular. You can definitely decide how much to membrane/deseed the jalapeno based on taste. The more membrane and seeds you removed, the less spicy it turns out. I personally opted to remove most of the seeds but kept the membrane and it provided the perfect amount of spice for my family’s taste.
Kasey says
Perfect! So glad you all enjoyed it.