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Recipe: Keto Jalapeno Popper Soup

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Ingredients Method

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

Method
 

  1. Cook the bacon in a skillet, then let cool and crumble.
  2. If not already cooked, you can cook the chicken in a slow cooker, Instant Pot, or in the oven.
  3. Saute the garlic and jalapeno at medium heat in olive oil (or in the leftover bacon grease) until softened.
  4. 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.
  5. Add cheddar cheese and cream cheese and heat until melted.
  6. 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.)
  7. Add salt and pepper to taste..
  8. Top with parsley and/or more cheese!