Classic jalapeño popper dip turned into a hearty soup with shredded chicken and topped with bacon and lots of cheddar cheese!
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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 homemade chicken stock and add fresh jalapeño peppers, shredded chicken, bacon, cheddar and cream cheese to create a mouth-watering, piping hot bowl of deliciousness!
The shredded chicken that I use for this recipe was this quick and easy Instant Pot Roasted Chicken. It has the most amazing flavor and is 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 you’ll ever make!
What’s in Jalapeno Popper Soup
- Chicken stock
- Shredded cooked chicken (I use roasted chicken)
- Jalapeño peppers
- Mascarpone cheese
- Cream cheese
- Cheddar cheese
- Uncured bacon
- Heavy cream
- Chili seasoning
- Salt and pepper to taste
*Exact measurements are listed in the recipe card below.
How to Make Jalapeño Popper Soup
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.
Now this is where all the magic happens. To make this soup extra creamy and velvety, add in the shredded cheddar, mascarpone and cream cheese and stir until melted.
Talk about a cup of happiness! This may be considered a Keto soup recipe, but I promise you, every one in your family will love it.
When you’re ready to serve it, top with a healthy garnish of cheddar cheese, bacon and chopped jalapeño peppers. Add as much cheese as you’d like, the more cheese the better!
There is something that just makes soup taste better when served in a super cute soup mug. This one came from Hobby Lobby and I just couldn’t resist it.
You can serve this soup with my Jalapeño Cheddar “Cornbread”. It has great texture and flavor and it is the perfect companion with this Keto chicken soup.
What are the Carbs in Jalapenos?
Jalapenos pack great flavor with just a few carbs. A half cup only has 3 grams of carbs. Let’s be honest though, people seldom eat a half a cup at at time. And jalapeño peppers have an extremely low glycemic load, which is great for Keto because they don’t create little to no insulin response.
Tips for the Best Jalapeno Popper Soup
Variations for Jalapeno Popper Keto Soup
For the base of this soup, I used my Homemade Chicken Stock, but you can use any Keto friendly store bought stock. 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!
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.
Can I Freeze Jalapeno Popper Keto Soup?
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.
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.
This Jalapeno Soup recipe is PERFECT for meal prep. Freeze it in the serving size you prefer and thaw when you’re ready to serve! If you’d would like even more meal prep ideas, check out this article, 25 Keto Meal Prepping Tips.
If you love the classic flavor of French onion soup, be sure to try this Keto French Onion Soup!
More Keto Soup Recipes
- Italian Wedding Soup
- Thai Coconut Curry Chicken Soup
- Cream of Wild Mushroom Soup
- Chicken Soup with Cauliflower Rice
- Smoked Sausage & Cauliflower Cheddar Soup
More Keto Jalapeño Pepper Recipes
- Air Fryer Bacon Wrapped Jalapeño Poppers
- Jalapeño Popper Cauliflower “Mac” and Cheese
- Jalapeño Popper Egg Salad
- Bacon Wrapped Jalapeño Popper Chicken
- Jalapeño Popper Chicken Dip
- Cheddar Jalapeño “Cornbread”
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.