Jalapeno Popper Soup

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Course dinner, lunch

Cuisine American

Keyword easy keto, jalapeno popper, keto soup

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 349kcal

Author The Kellie Kitchen

Ingredients

6 slices bacon raw and chopped
1/2 cup green bell pepper small dice
1/2 cup red bell pepper small dice
2 garlic cloves mashed
1 cup jalapeno seeded and small dice (about 6 large)
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
4 cups chicken stock
8 oz. cream cheese room temperature, soft
1 cup cheddar cheese
1/2 cup cream
1/4 tsp xanthan gum
2 cups cooked chicken shredded/diced
1 tbsp olive oil (optional) optional
1 tbsp cilantro (optional garnish) chopped

Instructions

Add chopped raw bacon to large heavy stock over medium high heat and stir to cook. Cook bacon for 3-5 minutes until crisp to your liking. Turn heat off after bacon is done cooking.
Remove the bacon from the heavy stock pot with a slotted spoon and set aside on a paper towel to dry. Also remove the excess bacon grease from the stock pot, leaving 1-3 tbsp of bacon grease in warm stock pot.
Turn heat back on the stock pot to medium high again. Add in the chopped jalapeno, red and green bell pepper to the heated oil and stir to coat. Cook to soften the bell pepper and jalapeno for 3-5 minutes. Add in the garlic and stir to cook about 1 minute.
Add in all the paprika, cumin, salt and pepper. Stir to coat all the vegetables with the seasonings. Once the vegetables are coated with the seasonings pour in the chicken stock and turn the heat to high.
Bring the stock to a slow boil. While the stock is add in the softened cream cheese. Using a whisk, mash and melt the cream cheese into the stock. Then whisk in the cheddar cheese into the soup until melted.
Once both cheeses are melted whisk in the xanthan gum to the entire soup to thicken the soup slightly.
Fold in the cooked shredded chicken and the cream into the soup and heat through.
Serve with various garnish (cilantro, shredded cheddar, sour cream or fresh jalapenos)

Notes

**You can substitute 2-4 cups lightly steamed cauliflower for the chicken if you wish.

**Make this soup completely vegetarian by omitting the bacon, and then use olive oil to soften the vegetables, vegetable stock and cauliflower to replace the chicken.

Nutrition