Today I show you how to make a healthy and delicious keto jalapeno popper soup. A few things you’ll need are meat and cheese, so we’ll start there.
Like most people, I have a lot of recipe requests. I love to cook, but it can be hard to fit in a lot of meals when I’m busy. I also like to eat healthily, so I cook a lot of low carb, low fat, and even gluten-free meals. I’m happy to answer all your recipe requests, as long as you use the proper ingredients and specific measurements. If you’d like to see more of my cooking, you can follow my blog at http://www.lowcarbcrockpot.com
It’s time to warm up a little!
We love light, flavorful keto soups, and this keto soup with jalapeño chicken really packs a punch! It’s balanced with a creamy, cheesy base that will have you reaching for a second serving before you know it.
This hearty soup will keep you fuller longer thanks to the protein-rich chicken and bacon. Make a big batch of this Keto Chicken Soup with Jalapeño Peppers – a delicious cold weather dish you can enjoy all week long!
Tips to make the best keto chicken soup with jalapenos:
- Using heavy cream and cheese really helps to thicken the soup, but if you want an even thicker soup, you can add a 1/2 teaspoon of xanthan gum.
- If you are short on time, use a roast chicken and dice the meat. This will save you a lot of time and you will be surprised how much meat you can get out of a small chicken!
- Want to make it vegetarian? Use chopped radish or cauliflower in place of the chicken pieces for a hearty, crunchy texture. Sometimes I also add a little chopped celery
Chicken Keto Soup with Jalapeño Poppers
offers: 8 SERVICES
Preparation time : 15 MINUTES
Cooking time : 20 MINUTES
Total time : 35 MINUTES
Cheese, spicy jalapenos, chicken and bacon combine to create a rich, creamy keto soup the whole family will love.
- 2 cups cooked chicken, grated or sliced
- 8 strips of bacon
- 3/4 cup – 1 cup (about 4-6 large jalapenos), seeded and diced
- 2 tablespoons butter
- 1 clove of garlic, finely chopped
- 4 t 4 de bou de de chicken
- 8 oz cream cheese (room temperature)
- 1 Becher schwere Schlagsahne
- 2 cups grated cheddar cheese
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon chopped coriander
Fry the bacon in a large pan or Dutch oven over medium heat, leaving 1/4 cup of the bacon grease in the pan after the bacon is cooked. Set the bacon aside.
Fry the chopped jalapenos in the bacon fat for 4 minutes. Then add 2 tablespoons of butter and the chopped garlic.
Heat the pan on low heat. Pour in the chicken stock and add the cream cheese. Beat until the cream cheese is melted. Slowly add the whipping cream, stirring occasionally. Add the shredded chicken and mix everything together.
Add the grated cheddar and stir until melted. Finally, add the paprika, cumin, salt, pepper and coriander. Simmer over low heat for 15 minutes.
Serve the soup sprinkled with bacon, cilantro and cheese if you like. Have fun!
Performance: 8 cups, serving size: 1 cup
Amount per serving:
448 calories | 37.2 g fat | 4.7 g total carbohydrates | 0.5 g fiber | 2.4 g sugar | 0 g sugar alcohol | 24 g protein | 4.2 g net carbs
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Light and easy, and so tasty!
I love a simple soup that the whole family loves – my kids and husband have been eating it for a while. I like to put cheese on top, because you can never have too much cheese, right?
Prepare this dish the next time you don’t have time to prepare dinner during the week or when you invite friends and family over for a meeting.
My assistant Jenna made this recipe and here’s what she thinks!
It’s officially the family favorite at home and we’ve all gone back for a second one. We all love a good soup, and this is a REALLY good soup! There was enough of this dish for the whole family and it’s perfect for reheating. Make this delicious low-carb soup as soon as possible!
Would you like some more soup? Try this French Keto onion soup!