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5.0 from 3 votes

Jalapeño Popper Soup

Jalapeño Popper Soup is a cheesy soup that is bursting with flavor. If you loved out Keto Jalapeño Popper Chicken Recipe then you going to love this soup.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6
Calories: 909 kcal
Course: Soup
Cuisine: American

Ingredients

  • 8 lices Bacon diced
  • 1 large onion finely chopped
  • 4 Jalapeno peppers seeded and finely chopped
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2-3 potatoes peeled and diced
  • 2 cups heavy cream
  • 16 ounces cream cheese cut into cubes
  • 2 cups shredded cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro chopped, for garnish
  • Extra bacon bits and shredded cheese for topping optional

Instructions

    Cup of Yum
  1. In a large stock pot, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  2. In the same pot with the bacon fat, add the chopped onion and jalapeños. Cook for about 5 minutes until the vegetables have softened.
  3. Add minced garlic and cook for another minute until fragrant.
  4. Sprinkle flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually pour in the chicken broth while stirring constantly to prevent lumps from forming. Stir in the diced potatoes.  Bring to a boil and cook for 10-15 minutes until the potatoes are fork tender.
  6. Add the heavy cream and bring the mixture to a simmer. Cook for about 5 minutes, stirring
  7. occasionally, until the soup starts to thicken.
  8. Reduce heat to low and add the cubed cream cheese. Stir until the cream cheese is fully melted and incorporated into the soup.
  9. Add the shredded cheddar cheese, salt, smoked paprika, cumin, and pepper. Stir until the cheese is melted and the spices are well combined.
  10. Return most of the cooked bacon to the soup, reserving some for garnish. Simmer for an additional 5 minutes.
  11. Serve hot, garnished with chopped cilantro, reserved bacon bits, and additional shredded cheese if desired.

Notes

  • Adjust the level of heat by keeping some or all of the jalapeño seeds. For a milder soup, remove all seeds and membranes.
  • To help the cream cheese melt more easily, let it come to room temperature before adding it to the soup. If the soup is too thick, thin it with a little more chicken broth. If it's too thin, let it simmer uncovered for a few more minutes.
  • Refrigerate any leftovers in an airtight container for up to 5-6 days.

Nutrition Information

Calories 909kcal (45%) Carbohydrates 28g (9%) Protein 23g (46%) Fat 80g (123%) Saturated Fat 45g (225%) Polyunsaturated Fat 5g Monounsaturated Fat 22g Trans Fat 0.04g Cholesterol 226mg (75%) Sodium 1674mg (70%) Potassium 660mg (19%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 2850IU (57%) Vitamin C 17mg (19%) Calcium 421mg (42%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 909

% Daily Value*

Calories 909kcal 45%
Carbohydrates 28g 9%
Protein 23g 46%
Fat 80g 123%
Saturated Fat 45g 225%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 22g 110%
Trans Fat 0.04g 2%
Cholesterol 226mg 75%
Sodium 1674mg 70%
Potassium 660mg 14%
Fiber 2g 8%
Sugar 8g 16%
Vitamin A 2850IU 57%
Vitamin C 17mg 19%
Calcium 421mg 42%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.