Craving a warm, comforting bowl of soup that won't derail your keto diet? Look no further than this mouthwatering Jalapeno Popper Soup! Bursting with bold flavors and creamy goodness, this low-carb delight is the perfect way to indulge without the guilt. Imagine the savory crunch of crispy bacon mingling with the spicy kick of jalapenos, all enveloped in a rich, velvety broth. Whether you're using an Instant Pot or a crock pot, this recipe is not only easy to make but also delivers a satisfying meal in just 30 minutes. Get ready to impress your taste buds and keep your carb count low with this irresistible soup!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Keto
Serves: 4 servings
Ingredients
- 1 lb bacon, chopped
- 1 cup cream cheese
- 1 cup jalapenos, chopped
- 4 cups chicken broth
- 1 cup cheddar cheese, shredded
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Prepare all ingredients by chopping bacon into small pieces, finely dicing jalapenos, and having cheese and other ingredients measured out.
- If using an Instant Pot, set to sauté mode. If using a crock pot, use a large skillet first. Cook chopped bacon until crisp and golden, rendering out the fat completely.
- Remove about half the bacon bits and set aside for garnishing later. Leave remaining bacon and its rendered fat in the cooking vessel.
- Add chopped jalapenos to the bacon and sauté for 2-3 minutes until they become slightly softened and fragrant.
- Add cream cheese to the pot and stir until it begins to melt and incorporate with the bacon and jalapenos.
- Pour in chicken broth and heavy cream, stirring continuously to create a smooth, creamy base.
- If using Instant Pot, seal and cook on high pressure for 5 minutes. If using crock pot, set on low for 2-3 hours.
- Once cooking is complete, carefully release pressure or stir in crock pot.
- Stir in shredded cheddar cheese until fully melted and integrated into the soup.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Serve hot, garnishing with reserved crispy bacon bits and additional jalapeno slices if desired.
Tips
- Prep Ahead: To save time, chop your bacon and jalapenos in advance, and measure out your cream cheese and cheeses before you start cooking.
- Adjust the Heat: If you prefer a milder soup, remove the seeds from the jalapenos before chopping. For an extra kick, add more jalapenos or even a pinch of cayenne pepper.
- Creamy Consistency: For an ultra-creamy texture, ensure your cream cheese is at room temperature before adding it to the pot. This will help it melt more smoothly.
- Cooking Method: If you’re using a crock pot, consider browning the bacon and jalapenos in a skillet first to enhance the flavor before transferring them to the slow cooker.
- Garnish Generously: Don’t skip the toppings! Garnish your soup with reserved crispy bacon bits, fresh jalapeno slices, and a sprinkle of cheddar cheese for added flavor and visual appeal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if it thickens too much.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 5g
Protein: 25g
Fat: 48g
Saturated Fat: 25g
Cholesterol: 130mg
