Keto Creamy Jalapeño Popper Chicken Soup

Indulge in the rich and comforting flavors of our Keto Creamy Jalapeño Popper Chicken Soup, a perfect blend of zesty jalapeños, tender chicken, and creamy cheese, all while maintaining your keto lifestyle.

Course Dinner

Cuisine American

Keyword Creamy Jalapeño Soup, Keto Dinner, keto soup, Low Carb Chicken Soup, Spicy Chicken Soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 390kcal

Equipment

Large pot
Whisk
Knife
Cutting board
Cheese grater

Ingredients

4 cups Chicken broth, low sodium
1.5 pounds Chicken breast, cooked and shredded
8 ounces Cream cheese, softened
1 cup Heavy whipping cream
3 medium Jalapeños, diced
1 cup Sharp cheddar cheese, shredded
2 cloves Garlic, minced
1 small Onion, diced
2 tablespoons Butter
1 teaspoon Ground cumin
1 teaspoon Paprika
1 teaspoon Salt
½ teaspoon Pepper

Instructions

In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, sautéing until the onions become translucent and the garlic is fragrant, about 2-3 minutes.
Stir in the diced jalapeños and cook for an additional 2 minutes, allowing the flavors to meld.
Sprinkle in the ground cumin, paprika, salt, and pepper, stirring well to coat the vegetables in the spices.
Slowly add the chicken broth, scraping up any browned bits from the bottom of the pot.
Bring the mixture to a gentle simmer, then reduce the heat to low.
Gradually whisk in the softened cream cheese until it's fully incorporated and the soup is smooth.
Stir in the heavy whipping cream and continue to cook on low heat for 10 minutes, ensuring the soup does not come to a boil.
Add the shredded chicken and cheddar cheese to the pot, stirring until the cheese is melted and the chicken is heated through, about 5-7 minutes.
Taste and adjust seasoning if necessary. If the soup is too thick, add more chicken broth or water to reach your desired consistency.
Serve hot, garnished with extra shredded cheddar cheese, sliced jalapeños, or a dollop of sour cream if desired.

Notes

Adjust the number of jalapeños to suit your preferred level of heat.

For a thicker soup, you can add a thickener like xanthan gum; start with 1/4 teaspoon and increase as necessary.

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave.

Nutrition