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Get ready to spice up your mealtime with our irresistible Jalapeno Popper Chicken Soup (Keto)! Packed with creamy goodness, tender chicken, and a kick of jalapeno heat, this low-carb delight will have your taste buds dancing. Dive into our easy recipe and elevate your soup game today!
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Jalapeno Popper Chicken Soup (Keto) - A Creamy Twist on a Classic Favorite!
Let me introduce you to the newest star in our soup lineup - Jalapeno Popper Chicken Soup (Keto)! 🌟
Picture this: tender chicken, smoky bacon, and zesty jalapenos, all swimming in a rich, creamy broth that's bursting with flavor. Sounds irresistible, right? Well, that's exactly what you'll get with this heavenly creation!
The idea for this soup struck me during the Super Bowl weekend, as I was brainstorming ways to elevate a classic chicken soup recipe. Combining the popularity of chicken thighs (one of the most budget-friendly proteins out there) with the irresistible flavors of jalapeno poppers seemed like a match made in heaven. And boy, was I right!
Not only is this soup incredibly delicious, but it's also keto-friendly, gluten-free, and low-carb, making it perfect for those following a special diet. Plus, it's super easy to whip up, so you can enjoy a bowl of comfort any night of the week without breaking a sweat in the kitchen.
Trust me when I say, once you try this Jalapeno Popper Chicken Soup, you'll wonder how you ever lived without it. So grab your apron and let's get cooking! 🥄✨
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
In This Post
🥘Jalapeno Popper Chicken Soup (Keto) Ingredients
These are the ingredients necessary to make Jalapeno Popper Chicken Soup (Keto).
- Cooked Chicken - for this recipe I use budget-friendly chicken things to make the shredded chicken in the slow cooker or the Instant Pot.
- Turnips - turnips give you the same texture as cooked potatoes in this recipe.
- Shredded Cheese - if you are melting the cheese and need a smooth creamy texture, always opt to shred your own from a block.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Jalapeno Popper Chicken Soup (Keto) Instructions
This is a basic breakdown of the steps involved in making Jalapeno Popper Chicken Soup (Keto). You will find the full directions in the recipe card at the bottom of the post.
In a large Dutch oven or pot add the bacon and cook until it renders.
Add the jalapenos and cook until tender.
Add in the chicken bone broth and chopped turnips and bring to a boil.
Add the shredded chicken and cook until the chicken is warmed through.
Helpful Hint: 💡: To control the spice level of the soup, adjust the number of jalapenos you use. If you prefer a milder flavor, reduce the number of jalapenos or remove the seeds and membranes before adding them to the soup.
SUBSTITUTIONS
- Turnips - If turnips are not available, you can substitute them with daikon radish or rutabaga. These vegetables offer a similar texture and flavor profile to turnips and work well in soups.
- Shredded Chicken - While chicken breasts or thighs are commonly used in this recipe, you can also use pre-cooked rotisserie chicken for convenience. Additionally, if you prefer a different protein, cooked and shredded turkey or pork can be substituted for chicken. Rosemary and Tarragon can add interesting twists.
- Cheese - Freshly shredded cheese is recommended for the best texture and flavor in the soup. However, if you prefer a different type of cheese, such as pepper jack or Monterey Jack, feel free to use it as a substitute for cheddar cheese.
🍽Equipment
This is the equipment you will need to make Jalapeno Popper Chicken Soup (Keto).
Storage
- Refrigerator: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezer: If you're planning to freeze the soup, portion it into individual servings or larger batches and store them in freezer-safe containers or resealable bags. Label with the date and store in the freezer for up to 2-3 months.
- Reheating: When ready to enjoy, thaw frozen soup overnight in the refrigerator or defrost in the microwave. Reheat gently on the stovetop over medium heat until heated through, stirring occasionally to prevent sticking or burning. Alternatively, you can reheat individual portions in the microwave until warmed to your liking.
💭Top tip
For an extra creamy texture, try blending a portion of the soup using an immersion blender or regular blender before adding the chicken and cheese. This will help create a velvety consistency while still maintaining some texture from the chicken and vegetables.
FAQ about Jalapeno Popper Chicken Soup (Keto)
Absolutely! If you prefer a milder soup, reduce the number of jalapeno peppers used or remove the seeds and membranes before adding them to the soup. You can also increase the amount of cream cheese or heavy cream to help balance the heat.
Of course! While cheddar cheese adds a deliciously sharp flavor to the soup, you can experiment with other types of cheese like pepper jack, Monterey Jack, or Colby Jack.
Yes, this soup is perfect for meal prep! Portion it into mason jars and seal with this vacuum sealer for easy grab-and-go lunches or dinners that will last in the refrigerator for up to 2 weeks. Just reheat and enjoy!
Related Recipes
Looking for other recipes like this? Try these:
- Keto Cheeseburger Soup
- Keto Shepherd's Pie Soup
- Keto Cream of Mushroom Soup
- Keto New England Clam Chowder
- Keto Tuscan Chicken Soup
- Low Carb Creamy Chicken Soup with Thyme
Jalapeno Popper Chicken Soup (Keto)
Ingredients
For the soup
- 1 lb bacon chopped
- 6 jalapeno peppers deseeded and diced *See Notes
- 1 tbsp organic onion powder
- 1 tsp organic garlic powder
- 6 cups chicken bone broth
- 2 cups heavy cream
- 1 1/2 lbs turnips small to medium-sized cubed and peeled *See Notes
- 1 lb shredded chicken Instant Pot or Slow Cooker or rotiserrie *See Notes
- 4 ounces cream cheese softened and cut into pieces
- 2 cups cheddar cheese shredded *See Notes
- pink salt to taste
- freshly ground black pepper to taste
Optional toppings
- Sliced jalapenos
- Bacon bits
- Green onion
- Shredded cheese
- Ranch dressing
Instructions
- In a large Dutch oven or pot add the bacon and cook over medium-high heat.
- Add the jalapenos and cook for about 3 to 4 minutes, or until tender.
- Stir in the onion and garlic powder and cook an additional 30 seconds.
- Add in the chicken bone broth and chopped turnips and bring to a boil.
- Reduce the heat to medium-low and simmer for about 20 to 25 minutes, or until the the turnips are fork-tender. Stirring occasionally while it simmers.
- Add the shredded chicken and cook for an additional 2 to 3 minutes or until the chicken is warmed through.
- Remove the pot from the heat and add the cream cheese and shredded cheddar cheese. Stirring until the cheeses are melted and combined.
- Season with salt and pepper to taste.
- Ladel soup into bowls and garnish with desired toppings.
Notes
Substitution ideas for turnips are daikon radish or rutabaga.
You can use chicken thighs or breasts but the nutritional info is for breasts
You want to use freshly shredded cheese in this because pre-shredded has a coating that prevents it from clumping in the bag but it also can make it grainy when it melts in things like this soup.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Food Safely
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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