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!
Laura says
ABSOLUTELY LOVE this recipe! It is one of mine and hubby’s favorites! He specially requested it this week! I do think adding chicken would be good to make it hearty and add some protein. IMPORTANT QUESTION: Can this soup be frozen?
thanks!
Mellissa Sevigny says
In theory it should freeze fine but I’ve never tested it.
Sandra says
So easy. So delicious!!
Michelle A says
This is amazingly delicious! I added a can of chicken to make it more hearty. Don’t tell my Grandkids that it has jalapeño peppers in it ;). I gave them a slice of bread with peanut butter to confuse them. I did thicken it with the xanthum gum, it worked great.
Noi says
This works great if doubled—just pour the whole box of broth in there. Then just dump in the whole 4 oz can of diced jalopenos. I liked it with a tuna fish size of chicken breast pieces too! Good stuff!
Audrey says
So good, BUT… not enough bacon! I should have known that I would want the crunch of more bacon as well as the added flavor. I may have “shocked” the initial base by heating it too quickly because the consistency wasn’t as smooth as if maybe I had not heated it too quickly? For any novice chefs, like myself, I would make sure you don’t feel pressed for time. I have a toddler and worried about her getting into the jalapeños as well as all the hot pans/ liquids so I think I tried to rush everything. Also I suggest using gloves to peel the jalapeños because I did it painstakingly slow without them and instead used a knife and tongs because I didn’t want the jalapeño oil getting on my hands or even worse in my eyes. Next time I make this I think I will increase the cream cheese to 6oz , cheddar and Montera jack each to one cup. I am kind of a whimp on the spice scale so I would keep the same amount of jalapeños but maybe increase the salsa verde to 3 TBS. But to be clear, this recipe is so so good and more mild than I anticipated but just might try some modifications next time… and there will be a next time. Thanks for sharing the great recipe :)
Dixie says
This is a family favorite among adults and children! I have learned to double the recipe if I want any left over for lunch.
Kelly J says
This was so delicious! My husband raved. I’m so glad I doubled the recipe (there are two of us starting Week 2 of the meal plan).
I really want to thank you for sharing these meal plans. It’s so generous to offer them for free. I just ordered your book yesterday to say thank you! Can’t wait until it arrives. <3
jodyel says
Do you have a slow cooker option for this? I am not good at converting for different types of cooking.
Thanks,
Jody
jessica says
Great recipe! Love the coup. My Husband and I are doing your meal plan, and have loved just about every meal.
My question for this recipe is that I made the soup, exactly how instructed, and when it came time to serve, I only got 2 cups out of it.. maybe another 1/2 but i didnt bother keeping it as im going to make another batch tonight.
Just wondering if you know what I could have done wrong because the recipe says should make 4 servings of 1 cup each?
2 cups of water/ brother + 4oz cream cheese gave me about 2.5 cups of soup…
Mellissa Sevigny says
There is also 1/2 cup of heavy whipping cream. And 1.5 cups of shredded cheese which adds volume as well.
Andrea says
I was just about to make the recipe. The ingredients say “heavy cream” is that supposed to be heavy whipping cream?
Mellissa Sevigny says
Yes!
Gigi says
This happened to me too. I’m thinking I might have let everything cook down too long.
Chris M says
This also happened to me. The soup was cooking on the stove top while I was messing around with the darn jalapenos, broiling them, cooling them, peeling, seeding and dicing them! Will buy canned diced jalapenos next time and cook them in the bacon grease first, as someone else here mentioned. I will also be doubling the recipe next time since so many people agree it’s super easy. I can’t wait to try it again, as my first batch was more like a cheese dip once I reheated it LOL
Sarah says
Really good! My boyfriend was worried it would be spicy, but the cheese totally cuts the heat of the jalapenos. I didn’t roast the jalapenos, I just sauteed them in the bacon fat before adding the liquids. I also subbed more cheddar for the Monterey Jack since that’s what I had on hand.
Linda says
I love the idea about sauteing the peppers in bacon grease.