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Keto Spicy Chicken Jalapeño Soup
Faiza Shabir

Keto Spicy Chicken Jalapeño Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cooked shredded chicken – about 3 cups (rotisserie works great)
  • Jalapeños – 2 to 3, seeded and diced (leave some seeds for more heat)
  • Yellow onion – 1 small, diced
  • Garlic – 3 to 4 cloves, minced
  • Chicken broth – 4 cups (preferably low-sodium)
  • Cream cheese – 6 oz, softened and cubed
  • Heavy cream – 1/2 cup
  • Canned diced green chiles – 1 (4 oz) can, undrained
  • Butter or avocado oil – 2 tbsp
  • Ground cumin – 1 tsp
  • Chili powder – 1 tsp
  • Smoked paprika – 1/2 tsp
  • Salt and black pepper – to taste
  • Fresh lime juice – 1 to 2 tbsp
  • Fresh cilantro – a small handful, chopped (optional but recommended)
  • Optional toppings – sliced jalapeño, shredded cheese, avocado, sour cream, crispy bacon crumbles

Method
 

  1. Sauté the aromatics. In a large pot over medium heat, melt the butter. Add the onion and jalapeños. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.
  2. Bloom the spices. Add cumin, chili powder, and smoked paprika. Stir for 30 seconds to wake up the flavors.
  3. Build the base. Pour in the chicken broth and green chiles. Bring to a gentle simmer.
  4. Melt in the cream cheese. Reduce heat to low. Add cream cheese cubes and whisk until completely smooth. Take your time here to avoid lumps.
  5. Add the chicken. Stir in the shredded chicken and return to a gentle simmer for 5–7 minutes to warm through.
  6. Finish with cream and lime. Stir in the heavy cream and lime juice. Taste and season with salt and black pepper. If you want more heat, add an extra diced jalapeño or a pinch of cayenne.
  7. Garnish and serve. Ladle into bowls and top with cilantro, extra jalapeño slices, shredded cheese, avocado, sour cream, or bacon, as you like.