Jalapeño Popper Chicken Soup - Keto and Low Carb
Print Recipe
5 from 1 vote

Jalapeño Popper Chicken Soup - Keto and Low Carb

Classic jalapeño popper dip turned into a hearty soup and topped with cheddar cheese!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Servings: 6
Calories: 343kcal
Author: Keto Cooking Christian

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 343kcal | Carbohydrates: 4g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Sugar: 3g