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All the flavors of Jalapeño Poppers but in soup form. This easy instant pot recipe is ready in less than 1 hour and packed with spicy cheesy goodness. This Chicken Jalapeño Popper Soup is a keto friendly recipe perfect for the all the soup lovers in your life.
Jalapeño Popper Soup…please tell me more!!
Jalapeño Poppers are the fried bar snack that I always loved and miss since starting keto. Crispy breaded or battered jalapeños stuffed with a variety of cheeses and meats. Cream cheese is normally the base of the filling. Other cheeses like cheddar and Monterey Jack are also mixed in. When it comes the meats I’ve seen everything from chorizo to bacon but chicken seems to be most commonly used. Turning this popular appetizer into a soup was a pretty natural transition.
Using the cream cheese and cheddar as the thickener for the soup worked perfectly and dicing up the onions and jalapeños allies the flavors to be evenly dispersed throughout the soup. Boneless skinless chicken thighs cooked in the instant pot shred easily and add great texture to the recipe. You can also use chicken breasts if you prefer but I find that as they cook they shred they can be a bit dry. Thighs are almost always my go to chicken for soups and casseroles.
Can I make this recipe without an Instant Pot.
Well of course you can. I recommend one of two methods if you don’t have an Instant Pot. The first is to use a Crockpot. The recipe will take closer to 4-5 hours but if time isn’t an issue than slow cooking is a great option. The second method I would recommend would be an Enameled Cast Iron or a Dutch oven. Long before the convenience of modern appliances people actually had to stand over a pot for hours at a time stirring and watching the temperature so not to burn their soup. Preparing this recipe using a classic method does give you the most control in cooking.
I recommend using the Instant Pot or a traditional Dutch oven over the crock pot for one main reason. Searing, even though the crockpot is no doubt the easiest method. Being able to sauté the onions and jalapeño then browning the chicken give the final dish a far superior flavor and mouthfeel. When you caramelize the onions and jalapenos then sear the chicken you really elevate the flavors in these ingredients. For More Instant Pot Goodness Checkout this Chipotle BBQ Chicken w/ Bleu Cheese Coleslaw Recipe
- Instant Pot
- Using sauté setting on the instant pot cook diced onions and jalapeño until softened then add whole chicken thighs and brown on both sides.
- And chicken broth and cream then put on the lid and set for 10 minutes on the poultry setting. As soon as the timer goes off quick release the steam so Chicken does overcook. Remove the chicken and shred.
- Once you have released the pressure the default setting of the instant pot is "keep warm" which is the perfect temperature for adding the cream cheese. Whisk until smooth. Then add seasonings, hot sauce and shredded cheddar cheese. Next Whisk in the Xanthan gum.
- Finally add the scallions and chopped cilantro along with shredded chicken. Stir to combine.
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