This Cheesy Jalapeno Chicken Soup has all the flavor of a jalapeno popper but in a creamy, hearty soup! Enjoy a serving of this keto-friendly soup for about 6 net carbs!
Jalapeños, chicken and cheese is the magic combination that goes wild every time we share it with our Facebook group. It is a classic flavor combination that so many people love because it is easy, simple, and delicious! This Jalapeno Chicken Skillet has long been a fan favorite and today’s recipe is a creamy, hearty soup version of that beloved dish!
Ingredients for Cheesy Chicken Soup
As always, this is a quick overview of the ingredients used in this Cheesy Jalapeno Chicken Soup! For the complete, printable recipe card just keep scrolling.
- Chicken Breast: you will need boneless, skinless chicken breast for this recipe. You can also use boneless chicken thighs if you prefer a different cut of meat.
- Vegetables: garlic, white or yellow onion, and fresh jalapeno peppers.
- Spices: instead of using individual spices we are going to use a great shortcut! You will need one 1-ounce package of Hidden Valley Ranch seasoning.
- Broth: use good quality chicken stock for this recipe.
- Cream Cheese: full-fat cream cheese is suggested for this recipe because it melts much easier than the reduced-fat version.
- Sharp Cheddar Cheese: white cheddar is also a great option.
How to Make Cheesy Jalapeno Chicken Soup
Aside from the ingredients listed above you will need a dutch oven or stock pot. Since you will be removing the seeds from the jalapenos this coring knife comes in handy, but it isn’t essential. To make this soup follow the step-by-step directions below, or scroll to the recipe card.
Saute the Vegetables
Heat 1 tablespoon of olive oil in a dutch oven or stock pot over medium heat. Saute the chopped onion and garlic as well as the seeded and chopped jalapeno peppers.
Add the Chicken and Spices
Add the chicken and spices right on top of the sauteed vegetables. There is no need to chop the chicken or sear it first. That is part of what makes this recipe so easy and perfect for busy weeknights!
Add the Broth and Bring to a Simmer
Add the chicken broth to the pot and bring the soup to a nice simmer. Depending on your stovetop, you might need to increase the heat to medium-high. Once the soup begins to simmer add the lid to the dutch oven and reduce the heat to low. Simmer the chicken for 20 minutes or until the chicken has cooked through and easily shreds with two forks.
Remove the Chicken and Shred
When the chicken is cooked through and tender enough to shred remove it from the pot and shred it with two forks. Don’t add it back to the pot just yet.
Add Cream Cheese and Cheese
While the chicken is out of the pot add the softened cream cheese and shredded cheese. Vigorously whisk the soup until the cheese has dissolved completely.
Add Shredded Chicken Back to Pot
The final step for this easy chicken soup is to add the shredded chicken back to the pot and allow the soup a few minutes over low heat to warm through.
Serve
This soup is a hearty meal in itself! We serve this dish with shredded cheese over the top along with chopped jalapenos and green onions! However, if you are looking for some side dish options these are great:
- Wedge Salad: this classic salad is the perfect side for absolutely everything!
- Keto Red Lobster Biscuits: These cheesy garlic brushed biscuits are always a fan favorite.
- This Keto Soup Topper round up has loads of great ideas!
Store
This soup is so delicious I doubt you will have any leftovers! However, if you do simply store any soup leftovers in an airtight container in the fridge for 5-7 days.
Freeze
To freeze this soup allow it to cool completely and transfer to a large freezer bag, or soup cup tray. You can store this soup in the freezer up to 2 months.
To Reheat Soup
- To reheat unfrozen soup microwave in 30-second increments until warm, or reheat in a small saucepan over low heat, stirring occasionally.
- To reheat frozen soup remove the soup from the freezer and allow it to thaw in the fridge overnight. Follow the directions above.
Recipe FAQ
Yes, you will need at least a 6 quart pot or dutch oven, preferably an 8 quart.
Surprisingly, this soup really isn’t spicy. The heat from jalapenos comes from the seeds. Because we remove the seeds for the jalapenos and saute the peppers the overall spice level is pretty mild.
The jalapenos are a pretty essential ingredient. However, if you want to make this without the jalapenos I recommend using seeded bell pepper in place of the jalapeno.
Yes. This soup is low carb, gluten-free, and keto-friendly.
If you love this Cheesy Chicken Soup you will Also Love:
- Cheesy Jalapeno Chicken Skillet: an easy one-pan, 20-minute dinner that everyone will love!
- Jalapeno Cheddar Cornbread: tender, cheesy, buttermilk cornbread stuffed with jalapeños!
- Jalapeno Popper Stuffed Chicken: a very simple stuffed chicken recipe that requires very few ingredients.
- Bacon Wrapped Jalapeno Poppers: everyone’s favorite appetizer that can be made in the oven or in the air fryer.
- Sausage and Cream Cheese Stuffed Jalapenos: an easy dinner or appetizer with ingredients you probably have on hand!
- Chuy’s Jalapeno Ranch Dip: seriously addictive and works as a dip or salad dressing!
Cheesy Jalapeno Chicken Soup
This Cheesy Jalapeno Chicken Soup has all the flavor of a jalapeno popper but in a creamy, hearty soup! Enjoy a serving of this keto-friendly soup for about 6 net carbs!
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped jalapeno, seeds removed
- 1 1/2 cup chopped onion
- 4 cloves garlic, minced
- 1.5 pounds chicken breast
- 1 (1 ounce) Hidden Valley Ranch seasoning
- 32 ounces chicken broth
- 8 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
Instructions
- Heat a dutch oven or stock pot to medium heat. Add the olive oil, garlic, onions, and seeded jalapeños. Saute until the peppers have softened.
- Add the chicken, seasoning and chicken broth to the pot. Depending on your stovetop, you might need to increase the heat to medium-high. Once the soup begins to simmer add the lid to the dutch oven and reduce the heat to low. Simmer the chicken for 20 minutes or until the chicken has cooked through and easily shreds with two forks.
- When the chicken is cooked through remove it from the pot and shred it with two forks. Don't add it back to the pot just yet.
- While the chicken is out of the pot add the softened cream cheese and shredded cheese. Vigorously whisk the soup until the cheese has dissolved completely.
- The final step for this easy chicken soup is to add the shredded chicken back to the pot and allow the soup a few minutes over low heat to warm through.
Notes
Remember to remove the stems and seeds from the jalapeno before adding to the soup.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 6 Serving Size: 1 1/4 cupAmount Per Serving: Calories: 480Total Fat: 31gCholesterol: 163mgSodium: 1001mgCarbohydrates: 8.7gNet Carbohydrates: 6.7gFiber: 2gSugar: 3.8gProtein: 38g
Leave a Reply