{10 Minute} Easy Keto Jalapeño Popper Chicken Soup
Print Recipe
5 from 1 vote

Keto Jalapeño Popper Soup Recipe

All the flavors of your favorite jalapeño popper appetizer transformed into a cheesy, creamy soup with chicken for an extra punch of protein. With my {10 Minute} Easy Keto Jalapeño Popper Chicken Soup, eating delicious Keto meals has never been easier;  just a few simple ingredients and in less than 10 minutes dinner is served! 
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Soup
Keyword: keto, low-carb
Servings: 4 servings
Calories: 890kcal


  • 6 slices bacon chopped
  • 4 large jalapeño peppers cleaned and chopped
  • 1/4 cup onion chopped
  • 1 clove Garlic
  • 8 ounces Organic Cultured Cream Cheese
  • 1 cup heavy cream
  • 8 ounces cheddar cheese shredded
  • 1+ cup chicken bone broth
  • 2 cups cooked chicken shredded/chopped
  • sea salt to taste
  • crushed red pepper to taste for extra spice!


  • In a medium sauce pot or dutch oven, cook chopped bacon until crispy. Scoop out cooked bacon and set aside, leaving the bacon fat in the pot. 
  • Saute jalapeno peppers, onion and garlic until soft, roughly 2 minutes over medium heat. 
  • Add cream cheese and heavy cream, reduce heat to low and stir to melt cream cheese. Once melted, slowly add in shredded cheddar cheese continuing to stir. 
  • Add bone broth to thin your soup to your desired consistency, I suggest starting with 1 cup.
  • Fold in cooked chicken, season to taste with sea salt and crushed red pepper for extra spice! 
  • Enjoy when heated through! 


Calories: 890kcal | Carbohydrates: 6g | Protein: 40g | Fat: 78g | Saturated Fat: 42g | Cholesterol: 277mg | Sodium: 1043mg | Potassium: 465mg | Sugar: 2g | Vitamin A: 2235IU | Vitamin C: 5.4mg | Calcium: 515mg | Iron: 1.7mg