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Classic jalapeño popper dip turned into a hearty soup with shredded chicken and topped with bacon and lots of cheddar cheese!
Are you a fan of jalapeño poppers? This Jalapeño Popper Chicken soup has all the same great flavors of jalapeño poppers and is so easy to make! I take my homemade chicken stock and add fresh jalapeño peppers, shredded chicken, bacon, cheddar and cream cheese.
The shredded chicken that I use for this recipe was my Instant Pot Roasted Chicken. It has great flavor and was super easy to make! This soup is sure to warm you up on a cold winter day and it’s honestly, one of the best soups I have ever made!!
How to Make Jalapeño Popper Soup
6 cups chicken stock
2 1/2 cups shredded cooked chicken (I use roasted chicken)
3 jalapeño peppers, chopped
1/4 cup mascarpone cheese, at room temperature
1/2 cup cream cheese, at room temperature
1 1/3 cups shredded cheddar cheese (plus a little more for garnish)
5 pieces of uncured bacon, raw and chopped into small pieces
1/4 cup onion, diced
1/2 cup heavy cream
1 teaspoon chili seasoning
Salt and pepper to taste
Cook the bacon over medium heat in a pot until crisp.
Remove the bacon and most of the grease, leaving behind about a tablespoon.
Sauté the onion and jalapeño peppers for a few minutes, with a little salt and pepper.
Add in the chili seasoning and allow to toast for about 10 seconds, while stirring.
Add in the chicken stock, chicken, most of the bacon (reserve a little for garnish), salt, pepper and the heavy cream.
Simmer over medium heat for 15 minutes, uncovered.
Add in the shredded cheddar, mascarpone and cream cheese and stir until melted.
Serve with a healthy garnish of cheddar cheese, bacon and chopped jalapeño peppers. As you can tell, I love a LOT of cheese in this soup!
I absolutely love this soup mug that I found at Hobby Lobby!
You can also serve this soup with my Jalapeño Cheddar “Cornbread”. It has great texture and flavor!
For the base of this soup, I used my Homemade Chicken Stock, but you can use use any Keto friendly store bought soup. If you’ve never made your own stock before, you wouldn’t believe how easy it is.
I like to buy rotisserie chicken (or make my own) and use them in casseroles, like my Spinach Artichoke Chicken Casserole, Chicken Cordon Bleu Casserole, Chicken Florentine Casserole or Bacon Ranch Chicken Casserole, to name a few.
Once I pull all the chicken, I am left with the carcus, which is perfect to use to make chicken stock! Thrown in celery, onion, carrots, fresh herbs and water and you will have the most flavorful homemade stock. See how to make it here!
In the winter, I like to make a few batches and freeze in containers so I always have a good base for most of the soups that I make. But I also like the organic store bought that comes in the carton. I prefer the organic, which I buy on sale and stock up so I always have some on hand.
I use the quintessential Jalapeño Popper ingredients like fresh jalapeño peppers, cream cheese and bacon. I also add in mascarpone cheese to add more creaminess and healthy fats, without adding more carbs. If you can’t find mascarpone cheese, you can substitute with cream cheese.
Cheddar cheese was also my choice for this soup, but you can use any good melting cheese that you like instead, like Monterey Jack or Colby. You can even use pepper jack, if you want to kick up the spiciness a little.
I also used my homemade chili seasoning mix, but you can use your own mix or any store bought version that you like.
Store leftover soup in the fridge for a few days or freeze. When storing in the fridge, the soup will solidify a little, because of all the cream cheese and mascarpone. Once you reheat it, it will melt and loosen right back up. Leftovers taste even better, because the flavors have had a chance to meld.
More Keto and low Carb soup recipes…
Also be sure to try this Low Carb Instant Pot Chicken Queso Soup!
More Keto and Low Carb jalapeño pepper recipes…
Jalapeño Popper Chicken Soup - Keto and Low Carb
- 6 cups chicken stock
- 2 1/2 cups shredded cooked chicken I use roasted chicken
- 3 jalapeño peppers chopped
- 1/4 cup mascarpone cheese at room temperature
- 1/2 cup cream cheese at room temperature
- 1 1/3 cups shredded cheddar cheese plus a little more for garnish
- 5 pieces of uncured bacon raw and chopped into small pieces
- 1/4 cup onion diced
- 1/2 cup heavy cream
- 1 teaspoon chili seasoning
- Salt and pepper to taste
- Cook the bacon over medium heat in a pot until crisp. Remove the bacon and most of the grease, leaving behind about a tablespoon. Sauté the onion and jalapeño peppers for a few minutes.
- Add in the chili seasoning and allow to toast for about 10 seconds, while stirring. Add in the chicken stock, chicken, most of the bacon (reserve a little for garnish) and the heavy cream.
- Simmer over medium heat for 15 minutes, uncovered. Add in the shredded cheddar, mascarpone and cream cheese and stir until melted.
- Serve with a healthy garnish of cheddar cheese, bacon and chopped jalapeño peppers.