Keto Jalapeno Popper Chicken Soup

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If you’re a fan of jalapeno poppers, this Keto Jalapeno Popper Chicken Soup is a home run! This mouthwatering keto chicken soup combines all of your favorite parts of a jalapeno popper with chicken to create a creamy soup that is satisfying and keto-friendly. 

Ramekin full of soup with text reading "Jalapeno Popper Soup Keto/Low Carb"

THE BEST KETO JALAPENO POPPER CHICKEN SOUP

I’ve been craving soup as the weather is cooling down here in Tennessee. I love that soup is generally a one-pot meal, and I typically make enough so that I have enough leftovers for lunch the next couple of days. Even in the summer, I find myself craving a nice bowl of keto chicken soup from time to time.

As I’ve seen recipes for soup all over Pinterest, I pinned several that caught my eye to tweak and make it 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 I would like it because I am a total wimp when the spice gets turned up. However, the great thing about my keto jalapeno popper chicken soup is that you can turn up the heat as much as you want and vice versa. This recipe is a crowd pleaser and oh so satisfying!

Ingredients:

  • Chicken breasts – boneless skinless chicken breasts are best for this recipe because they are the easiest to shred with a fork.
  • Jalapenos – You can’t have keto jalapeno popper chicken soup without the jalapenos! These peppers give the soup a wonderful flavor and a little kick.
  • Bacon – One of my favorite parts of jalapeno poppers is the bacon. This recipe calls for half a pound. Feel free to use more for garnish if desired.
  • Chicken broth – This is a standard soup base that adds savory flavor.
  • Cream cheese – The cream cheese provides an irresistibly creamy and thick layer to the soup that contrasts nicely with the other savory and spicy ingredients.
  • Monterey Jack and cheddar cheese – I found this cheese blend perfect for this recipe.
  • Xanthan gum – This thickening agent gives the keto chicken soup the perfect creamy consistency. 

Steps for making Keto Jalapeno Popper Chicken Soup:

Ramekin full of keto jalapeno popper soup

Step 1: Turn Instant Pot to saute and add butter, onions, green peppers, jalapenos, and seasoning. Saute the veggies and seasoning together until the onions turn translucent.

Step 2: Add chicken broth and cubed chicken. (I cut my chicken into 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 backward.

Step 3: When it is finished with the cycle, allow a 5-minute natural release. When the 5 minutes is complete, release steam. I always cover the valve with a towel while the steam is releasing.

Step 4: Turn Instant Pot to saute. Remove the chicken and use two forks to shred the chicken into big chunks, then return the chicken to Instant Pot. Add heavy whipping cream, softened cream cheese, cheeses, and cooked bacon, stirring until the cheeses melt.

Step 5: 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. 

Step 6: Serve your keto jalapeno popper soup with grated Monterey Jack Cheese, Cheddar Cheese, jalapenos, and cooked bacon sprinkled on top.

CAN I USE THE CROCK POT TO MAKE THIS KETO CHICKEN SOUP?

You absolutely can! If you’re using a crock pot, follow these steps instead of the instructions for the Instant Pot.

Step 1: Melt butter in a saucepan and saute onions, green peppers, jalapenos, and seasoning until onions are translucent.

Step 2: Spoon mixture into Crock Pot, then add chicken breasts and broth. Cook on high for 3-4 hours or low for 6-7 hours.

Step 3: 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 the flavors can combine. 

Step 4: Sprinkle xanthan gum on top to thicken the soup and simmer on low with the lid off for 10-15 minutes, so the soup thickens. Once your keto jalapeno popper soup is nice and thick, serve it with grated Monterey Jack Cheese, Cheddar Cheese, jalapenos, and bacon sprinkled on top.

HOW DO YOU MAKE KETO JALAPENO POPPER CHICKEN SOUP MORE OR LESS SPICY?

My family can take the heat, but I’m slightly weaker regarding spicy foods. Most of the heat in jalapenos is in the membrane and the seeds. If you’re not big on spicy food, remove the membrane and seeds from your peppers. I found that the easiest way to do this is with a spoon! If you are a spicy fan, leave as much hot stuff as you’d like. You can add more or leave off the jalapeno garnish to suit your taste buds.

WHERE CAN YOU BUY XANTHAN GUM?

If you don’t already have some at home, I’d highly recommend stocking up on this stuff. Xanthan gum replaces thickening agents like cornstarch and comes in handy for many keto and gluten-free recipes. You can buy xanthan gum on Amazon here or at your favorite grocery store.

Other Keto Soup Recipes:

low carb jalapeno popper soup featured image
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4.79 from 41 votes

Creamy Keto Jalapeno Popper Chicken Soup (Instant Pot or Crockpot)

This delicious Keto Jalapeno Popper Soup can be made in the Instant Pot or Crockpot. The creamy base of this soup is loaded with cheese, chicken, and jalapeno, making it a perfect low-carb meal.
Servings: 8
Calories: 474kcal
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 into 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 backward.
  • When it is finished with the cycle, allow a 5-minute natural release.
  • When the 5 minutes are complete, release steam. I always cover the valve with a towel while the steam is releasing.
  • Turn the Instant Pot to saute.
  • Remove the chicken and, using two forks, shred in big chunks, then return the 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 for 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 the flavors can combine. 
  • Sprinkle Xanthan Gum on top to thicken the soup. Simmer on low with the lid off for 10-15 minutes.
  • Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos, and bacon sprinkled on top.

Nutrition

Calories: 474kcal | Carbohydrates: 5g | Protein: 29g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 144mg | Sodium: 1148mg | Potassium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 961IU | Vitamin C: 12mg | Calcium: 202mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

keto / low carb / bread

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51 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

    1. Hmmmm…I am not sure. You can add extra xanthan gum to reach desired thickness. Mine is always very thick.

    1. Xanthan Gum is a thickener. You don’t have to add it, but if you leave it out the soup will be very thin.

  2. 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!

    1. Awesome! So glad you were able to tweak to make it perfect for you. Merry Christmas to you and yours!

    2. 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!!

  3. 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!

  4. 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.

  5. 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?

  6. 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.

  7. 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!

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