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white bowl full of creamy chicken soup, topped with crispy bacon, cheese, and jalapeño.

Jalapeno Popper Chicken Soup

  • Author: Kyndra Holley
  • Total Time: 50 minutes
  • Yield: 4 cups 1x
  • Diet: Gluten Free


NOTE: This recipe calls for cooked chicken prior to starting the recipe. I like to use a pre-cooked rotisserie chicken. If you are cooking the chicken to order, please make note of the additional time required for that step.


Units Scale
  • 6 slices bacon, chopped (get keto, whole30 bacon here)
  • 1 tablespoon butter
  • 1/3 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 to 3 medium jalapeños, seeded and chopped, extra for garnish
  • 4 ounces cream cheese
  • 1/3 cup heavy cream
  • 2 cups chicken stock
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon sea salt, more to taste (this is the only salt I use)
  • 1/4 teaspoon ground black pepper
  • 1 cup shredded sharp white cheddar cheese, extra for garnish
  • 1 1/2 cups cooked and shredded chicken (get organic, free-range chicken here)


  1. Cook the chopped bacon in a dutch oven over medium-high heat until crispy. Use a slotted spoon to remove the cooked bacon from the pan, retaining the drippings.
  2. Reduce the heat to medium and to the same pan, add the butter, onion, garlic, and jalapeños. Cook for 2 to 3 minutes, or until soft and slightly caramelized.
  3. Add the cream cheese, heavy cream, chicken stock, paprika, salt, and pepper to the pan, stirring to mix. Bring to a boil and then reduce the heat to low and simmer.
  4. Add the cheese and chicken to the pot and stir to mix in, melting the cheese into the sauce.
  5. Continue to simmer for 30 minutes to allow the flavors to come together, stirring occasionally. Taste, and add additional salt and pepper, if desired.
  6. Top with crispy bacon before serving.


  • net carbs per serving: 4g
  • Try using pickled jalapeños instead of fresh
  • Add crumbled goat cheese on top
  • Mix and match all your favorite cheeses in the soup (pepperjack, Mexican blend, etc.)
  • Swap jalapenos for sun-dried tomatoes, use shredded mozzarella instead of white cheddar, and swap smoked paprika for oregano (like a Keto Chicken Parmesan Soup!)
  • Add full cloves of roasted garlic
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: soups and stews
  • Method: Simmering
  • Cuisine: American


  • Serving Size: 1 cup
  • Calories: 486
  • Fat: 39.2g
  • Carbohydrates: 4.4g
  • Fiber: 0.5g
  • Protein: 30.6g

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