This Keto Jalapeño Popper Soup is easy to make and so very, very comforting and delicious! You’ll want to put this tasty keto soup in your regular weekly rotation for sure!
I’ve recently become a huge fan of the British TV phenomenon that is Downton Abbey! I had been hearing about it for months but never got around to checking it out.
Then all of my favorite shows were on hiatus over the holidays and I was cruising Netflix for something new to watch, and there it was. I was completely hooked by the end of the first episode!
I watched the entire first season in a week, being glued to the television every night after my son went to bed.
Then I watched season two at a more leisurely rate, but was thoroughly enjoying it – I may have even shed a tear or two of joy at the end of the Season 2 finale (I won’t ruin it for those of your who are still catching up, but for those of you who have seen it you know what I’m talking about).
A few weeks ago, having a lot of time on my hands due to being sick, I ended up watching Season 3 over a single weekend on Amazon.com. So I actually saw the Season 3 finale that aired last night a couple of weeks ago. Again, I won’t ruin it for those of you who haven’t seen it, but for those of you who watched last night (or cheated like me and saw it weeks ago), you know how devastating the finale was.
After I saw it, I couldn’t stop thinking about it for days – I told Mr. Hungry (who doesn’t watch the show) that it was one of the most shocking twists I’d seen in any show in a long time. He was no help at all and basically implied that I needed to move on and get a life – probably true!
But if you, like me, are still sad and inconsolable after the emotional roller coaster that was the DA finale last night (and your significant other is being totally unsympathetic about it), then you need some comfort food to get you through.
I’m here for you – and so is this amazingly comforting, keto jalapeno popper soup. It’s creamy and cheesy and has just the right amount of heat to it from the peppers. I bet even Mrs. Patmore would approve! Serve with low carb Jalapeno & Cheddar Cauliflower Muffins or low carb Green Onion Cornbread.
Keto Jalapeno Popper Soup Recipe Video
Jalapeno Popper Soup (Low Carb & Gluten Free)
- Yield: 4 servings 1x
Ingredients
- 4 slices raw bacon
- 4 oz cream cheese
- 1/2 cup heavy cream
- 2 cups water or chicken broth
- 2 Tbl salsa verde
- 1/2 tsp garlic powder
- 3/4 cup shredded sharp cheddar cheese
- 3/4 cup shredded monterey jack cheese
- 4 large jalapeno peppers
- 1/4 tsp xanthan gum (optional)
Instructions
- Cook the bacon in a medium saucepan until crisp – remove and chop for garnish and set aside.
- In the same pan, along with the bacon grease, add the heavy cream, water or broth, and cream cheese.
- Simmer gently, stirring often, until the cream cheese has melted and the liquid is smooth.
- Whisk in the garlic powder, salsa verde and shredded cheeses until completely incorporated.
- Meanwhile, wash the jalapenos and broil or grill them until softened and charred.
- Remove the skins and seeds and chop finely.
- Add to the soup and cook for about 5 minutes.
- Season with salt and pepper to taste.
- To thicken further, add the optional 1/4 tsp of xanthan gum stirring until smooth.
- Remove from heat and serve garnished with chopped bacon.
Notes
Aprrox. nutrition info per serving: 425 calories, 38g fat, 2.5g net carbs, 17g protein
- Category: Keto Soup
Nutrition
- Serving Size: 1 cup
- Calories: 425
- Fat: 38g
- Carbohydrates: 2.5g net
- Protein: 17g
For more great low carb recipes, download The Gluten Free Low Carber e-cookbook today!
Lisa Cole says
Made the Popper soup tonight and it is fantastic! Can’t wait to try many more of your recipes. Thank you so much for posting this. Just became a family favorite :-)
Chrissi says
Does the nutrition section include the bacon as garnishment? Just wondering if I need to adjust my Macros accordingly. :-)
Gina says
I only have one question…….HOW MUCH BUTTER? The ingredients list doesn’t have butter listed but the instructions talk about butter
Greg says
I recently discovered this website, thanks for all the awesome recipes.
I had a question on the net carb count. I can’t get 2.5 number.
The cream cheese I can find is 2 carbs per ounce? So 8 just there. The cheese is 1 carb per serving (1/4 cup) so 6 there. The peppers are something like 2, the heavy cream is 3, salsa and garlic are 1 each. So I get 20 carbs total (5 per serving). Am I missing something?
Secondly, this soup is worth 5 carbs :)
Mellissa Sevigny says
You should go with what you’re getting using the brands you’re using Greg. Back when I did this recipe a few years ago the cream cheese was always 1g carb per ounce but most of the brands have gone to 2g in the last couple of years for some reason (I should update that when I get time.) I also use organic heavy cream which doesn’t contain thickeners and has 0 carbs, and I also shred my own cheese because the store shredded has more carbs (coated with starch to prevent sticking) per serving than buying the blocks of high fat cheddar and shredding it myself. I calculate each ingredient individually using Calorie King and add up and divide the totals myself, so I’m pretty confident in my numbers at the time the recipes are created. I never use aggregators like MFP or others because they often take averages by brand which results in a much higher carb count because they don’t always omit the full carb versions from their averages. So if you’re plugging it into one of those then you’ll almost never match what I’m getting. Hope that helps! Glad you’re enjoying the soup! :)
Kimberly Muschong says
THANK THANK YOU! This is my second week and I am sooooo happy that I found your site, your amazing for doing this for free. However; I am having a problem with the net carbs…..trying to enter in Carb Manager, would the net go under fiber or total.
Anne says
ohhhh myyyy goodness! I am on week 2 of your plan and have had this twice so far and it is SO GOOD!
kirsten says
Amazing soup…Forgot to add cream!!
Joy says
This was SO amazing! Used canned jalapeños that I had on hand and used the juices in place of the salsa verde. Have eaten it for breakfast, lunch, and dinner for 2 days straight! :)
Is there a specific brand or recipe you use for the salsa Verde?
Janel says
I’ve been looking for someone to say they used canned jalapeños! Thanks!
Dani says
This was absolutely amazing! I will be making this very often. Thank you for the recipe.
Amy says
Someone in my low carb group posted about your Jalapeno Popper Soup: “I made this tonight and it is the best thing I have ever eaten”. So, I made it too, and I can’t argue with that. I topped it with cubes of avocado and had probably three servings. With the scant leftovers, I am going to shred up a little cooked chicken breast for my lunch tomorrow. Fantastic recipe, thank you!
Mellissa Sevigny says
Glad you liked this Amy, it’s still one of my favorite soups! Adding some cooked chicken to it sounds like a great idea!
Amy says
Made this again, and added a couple of cooked, shredded chicken breasts. It was perfect in its original form and really good with chicken. Only mad that I didn’t make a double batch. Brilliant! Thanks again.
Tricia says
Can this be made with regular salsa? It looks amazing!!
Mellissa Sevigny says
It will change the flavor but should still be good!
Tricia says
Thank you. I think I will give both ways a try :)