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    Culinary Lion » Recipes » Keto Dinner Recipes » Keto Chicken Jalapeño Popper Soup

    Keto Chicken Jalapeño Popper Soup

    by Frank Campanella 18 Comments

    Jump to Recipe Print Recipe

    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 Keto Chicken Jalapeño Popper Soup is a keto friendly recipe perfect for the all the soup lovers in your life.

    chicken-jalapeno-popper-soup-thumbnail

    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.

    overhead shot of a bowl of chicken jalapeno popper soup

    What type of chicken should you use

    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.

    Instant pot chicken jalapeno popper soup overhead pic

    Can I make this jalapeño popper soup 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.

    chicken jalapeno popper soup topped with shredded cheddar and sliced jalapeños

    Instant Pot or Dutch Oven?

    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

    Spoonful of chicken jalapeño popper soup

    More Low Carb Recipes

    • Five Cheese Creamy Cauliflower Soup
    • Keto Chipotle Chicken w/ Bleu Cheese Slaw
    • Keto Creamy Tomato Basil Soup
    • Spicy Calabrian Chile Tomato Soup
    • Stracciatella: Italian Egg Drop Soup

    Spoonful of chicken jalapeño popper soup

    Chicken Jalapeno Popper Soup

    All the flavors of Jalapeño Poppers but in soup form. This easy instant pot soup recipe is delicious and ready in less than 1 hour.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Keyword: Chicken Jalapeno Popper, Instant pot, Soup
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Servings: 8
    Calories: 543kcal
    Author: Culinary Lion

    Equipment

    • Instant Pot

    Ingredients

    • 2 lbs Boneless Skinless Chicken Thighs
    • 4 cups Chicken Bone Broth
    • 2 cups Heavy Cream
    • 8 oz Cream Cheese
    • 1 cup Cheddar Cheese
    • ¼ cup Sliced Scallions
    • ½ cup Diced White Onion
    • 4 Sliced Jalapeños
    • ¼ cup Chopped Cilantro
    • 2 tbsp Butter
    • 2 tsp Tabasco Sauce
    • 2 tsp Real salt
    • 1 tsp Xanthan Gum

    Instructions

    • 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 doesn't 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 salt, 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.

    Nutrition

    Calories: 543kcal | Carbohydrates: 5g | Protein: 29g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 243mg | Sodium: 947mg | Potassium: 416mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1652IU | Vitamin C: 11mg | Calcium: 183mg | Iron: 1mg
    Nutrition Facts
    Chicken Jalapeno Popper Soup
    Amount Per Serving
    Calories 543 Calories from Fat 396
    % Daily Value*
    Fat 44g68%
    Saturated Fat 25g156%
    Cholesterol 243mg81%
    Sodium 947mg41%
    Potassium 416mg12%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 29g58%
    Vitamin A 1652IU33%
    Vitamin C 11mg13%
    Calcium 183mg18%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

    1. Carole

      November 11, 2019 at 5:45 pm

      My husband and I are both unable to eat cilantro. (It tastes like soap to us.) Can you recommend a substitution? I really want to try this recipe. It looks absolutely yummy (as do all of your recipes).

      Thanks so much.

      Reply
      • Culinary Lion

        November 11, 2019 at 6:34 pm

        Parsley is always my substitution for cilantro. or just skip it. you can skip it and not mess up the recipe

        Reply
    2. Kim

      November 12, 2019 at 2:11 am

      When you shred chicken and add cream cheese, what do you set the insta pot to? I see sauté, then poultry, but with cook time of 1 hour, what setting is for the remaining time needed? Also, is the remaining time an additional 50 minutes?

      Reply
      • Culinary Lion

        November 12, 2019 at 3:20 am

        So the cook time of 1 hour is an estimated time for the entire cooking process. Though you set the Instant pot for ten minutes it actually takes a lot longer to build up pressure before the timer actually starts. then after you release the pressure the instant pot default setting is to keep warm which is perfect for adding the cream cheese and cheddar. Ill add that to be more specific. thanks for checking out the recipe

        Reply
        • Fran

          November 14, 2019 at 12:03 am

          Can I freeze the leftovers?

          Reply
          • Culinary Lion

            November 14, 2019 at 1:07 am

            Yes, when you reheat. let the soup thaw out and reheat in a pot on low, if it boils the soup will break and become oily. thanks for checking out the recipe!!

            Reply
    3. Carole

      November 12, 2019 at 3:06 pm

      I plan to halve the recipe (using only 1 pound of chicken). How should I adjust the time?
      It is getting cold here tonight and my husband and I cannot WAIT to try this recipe. Thanks so much.

      Reply
      • Culinary Lion

        November 12, 2019 at 8:49 pm

        Probably 8 minutes instead of ten, won’t Mae too much difference. thanks for checking out the recipe !!!

        Reply
    4. Carole

      November 13, 2019 at 2:09 am

      5 stars
      This soup is absolutely AMAZING!!! My husband had two bowls. I was a tad hesitant to include all the Tabasco and peppers, but the combination was perfect.
      Thank you for such an easy and delicious meal. Keep them coming, please.

      Reply
      • Culinary Lion

        November 13, 2019 at 2:59 am

        Fantastic!! Glad you enjoyed!!!

        Reply
    5. Fran

      November 14, 2019 at 3:05 am

      5 stars
      I made this tonight!! It is amazing!!?

      Reply
      • Culinary Lion

        November 14, 2019 at 11:25 pm

        Fantastic!! So Glad you liked it!!! Thank you

        Reply
    6. Kathy

      November 25, 2019 at 11:11 pm

      When do you add the Xanthum gum?

      Reply
      • Culinary Lion

        November 26, 2019 at 12:28 am

        I just updated the recipe. the Xanthan gum is added right at the end after you whisk in all the cheeses. thanks for catching that.

        Reply
    7. Jaine Vaughn

      January 23, 2021 at 8:45 pm

      5 stars
      Delicious and filling! I had leftover chicken from a couple of nights ago so used all of the little pieces I had picked off the bones so it wasn’t thigh meat. And no Insta-Pot so I did it on the stove top. Quick, easy and so, so good! I’ll get green onions for the leftovers but skipping the cilantro.

      Reply
      • Culinary Lion

        January 23, 2021 at 11:23 pm

        Thats awesome to hear!! thank you!!!

        Reply
    8. JennB

      November 07, 2021 at 1:09 pm

      Can’t wait to make this! One question, in step 3 you say to add seasonings but in the ingredient list the only seasoning I see is salt. Are there other seasonings I should consider adding?
      Thanks!

      Reply
      • Frank Campanella

        November 07, 2021 at 11:14 pm

        Its just salt. I changed the direction so it makes more sense. If you like it extra spicy you could add cayenne pepper though or black pepper

        Reply

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    Frank

    Hey Everyone, My name is Frank Campanella. I've spent the last 20 years as a chef in restaurants throughout the mid Atlantic cooking everything from seafood and steak to classic pub grub. Now I'm taking all thoses recipes and giving them a low carb/ Keto facelift. I hope you love flavorful delicious food because that is the only recipe you will find here. Thanks for stopping by and don't forget to sign up for the mailing list so you can get all the latest recipes.

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