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My husband and I have found following the keto lifestyle to be pretty easy, but one of the toughest meals for me is lunch. With a busy life at home, if I don’t plan ahead, I’ll end up eating leftover graham crackers! One meal idea I love is making a big pot of soup at the beginning of the week and eating it for lunch for several days. Sometimes I’ll make a double batch and freeze half of it in mason jars to eat a few weeks later. One of my favorite soups to make is this keto jalapeno popper soup. Jalapeno poppers are those yummy treats that include jalapenos, bacon, and cream cheese, and this soup includes chicken for some extra protein.
Recipe: Keto Jalapeno Popper Soup
This recipe is really easy to make and only has a few steps, especially if you have some of the ingredients prepped ahead of time.
The first step is to cook the bacon. I like thick cut bacon because it has so much flavor.
The next step is to dice up jalapenos. Scrape out the seeds unless you want your soup extra spicy!
Then add the jalapenos and minced garlic to the skillet either in olive oil or in the leftover bacon grease.
Then you’ll need to cook the chicken if you don’t already have chicken left over from something else. I like to cook boneless skinless chicken thighs in my Instant Pot because it only takes 8 minutes of cooking time!
Then let the chicken cool and cut it into small pieces.
To actually put together the soup, you’ll add the jalapeno and garlic mixture to your broth and seasonings, blend until smooth, then add two kinds of cheeses. Then just dump in your chicken and crumbled bacon.
This soup is the creamy with just the right amount of spice, and a bowl of it will be plenty to fill you up!
Ingredients
- 1.5 lb chicken thighs, cooked and diced
- 1/2 tbsp. olive oil
- 5-6 jalapeños, diced
- 8 oz cheddar, shredded
- 4 slices thick bacon, cooked, cooled, and crumbled
- 8 oz cream cheese
- 1 tbsp Old Bay or cajun seasoning
- 1.5-2 quarts chicken stock
- Minced garlic
- 1 tsp onion powder
- Salt and pepper to taste
Directions
- Cook the bacon in a skillet, then let cool and crumble.
- If not already cooked, you can cook the chicken in a slow cooker, Instant Pot, or in the oven.
- Saute the garlic and jalapeno at medium heat in olive oil (or in the leftover bacon grease) until softened.
- In a large pot on the stove, add garlic and jalapeno, chicken stock, Old Bay seasoning, and onion powder. Heat until cream cheese starts to melt, and then use an immerson blender to combine until creamy.
- Add cheddar cheese and cream cheese and heat until melted.
- Add chicken and bacon and stir to combine. (Note: You can also wait and top the soup with the bacon, but I like it in the soup.)
- Add salt and pepper to taste..
- Top with parsley and/or more cheese!
