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4.74 from 19 votes

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

Servings: 8
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.