Jalapeno Popper Chicken Soup

5 from 8 reviews

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.




  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


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