Creamy Jalapeño Popper Chicken Soup (3 Ways!)

jalapeno popper soup in a white bowl with toppings

5 from 2 votes

Creamy Jalapeño Popper Chicken Soup (3 Ways!)

This Jalapeno Popper Chicken Soup will soon become your new favorite healthy comfort recipe. It’s exploding with creamy flavor and just the right kick. Throw it in the crockpot, instant pot, or stovetop. Perfect cozy meal the whole family will love.

Prep Time10

Course: Soup

Cuisine: American

Diet: Gluten Free

Keyword: Jalapeno Popper Soup, keto, Soup, whole30

Method: Stovetop/Crockpot/Instant Pot

Servings: servings

Author: Ashley McCrary

Equipment

Ingredients

1 pound chicken breasts cooked and shredded or 2.5 cups rotisserie chicken
1 cup full fat coconut milk or sub dairy free cream of choice
1/4 cup gluten-free all-purpose flour or see notes for low carb/whole30 options
1 tablespoon ghee
8 oz dairy-free cream cheese I used KiteHill
1/2 sweet onion chopped
3-4 cloves garlic
4-5 cups chicken broth
3-4 medium jalapeños seeds removed and diced
1/2 tsp garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1 teaspoon sea salt
1/2 teaspoon pepper

Garnish

6 slices bacon chopped
1/3 cup green onions
Dairy-free cheese
Jalapeno slices

Instructions

Stovetop Method:

Sauté: In a large pot or Dutch oven over medium heat add the olive oil. Add the chopped onion, minced garlic, and diced jalapeños. Sauté for 3-4 minutes until the onion is translucent and the jalapeños are softened. Add in the spices and mix.
Add Flour: Add the ghee and sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste and create a roux to help thicken the soup.
Add Broth and Chicken: Gradually pour in the chicken broth, stirring to combine and avoid lumps.Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld. Stir in the shredded chicken and continue to simmer for another 5 minutes.
Finish with Cream Cheese and Coconut Milk: Lower the heat to medium-low. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is fully melted and the soup is smooth and creamy.

Crockpot Method:

Combine Ingredients: In a 6-quart Crockpot, add the chopped onion, minced garlic, diced jalapeños, shredded chicken, chicken broth, and spices (garlic powder, onion powder, cumin, paprika, salt, and pepper). Stir to combine.
Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
About 30 minutes before serving, add the flour to 1 cup of water and dissolve. Slowly pour the mixture over the soup and stir well to combine. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is melted and the soup is creamy. Cover and continue cooking for the remaining 30 minutes.

Instant Pot Method:

Sauté: In a large pot or Dutch oven over medium heat add the olive oil. Add the chopped onion, minced garlic, and diced jalapeños. Sauté for 3-4 minutes until the onion is translucent and the jalapeños are softened. Add in the spices and mix.
Add Flour: Add the ghee and sprinkle the gluten-free flour over the sautéed vegetables. Stir continuously for 2-3 minutes to cook out the raw flour taste and create a roux to help thicken the soup.
Pressure Cook: Press "Cancel" to stop the sauté function. Add the chicken broth and shredded chicken. Stir to combine.
Secure the lid, set the vent to the sealing position, and select "Pressure Cook" or "Manual" for 5 minutes.
Quick Release: Once the cooking time is up, carefully perform a quick release. When the pressure has fully released, remove the lid.
Finish with Cream Cheese and Coconut Milk:
Set the Instant Pot to the sauté function. Add the dairy-free cream cheese and coconut milk, stirring until the cream cheese is fully melted and the soup is smooth. Turn off the Instant Pot once the soup is creamy.

Notes

- Cream Cheese: Feel free to sub regular cream cheese for this dairy-free version.

- Dairy-Free Cheese: This is not considered Whole30 if you are completing a round, just remove that from the garnish. If you are not dairy-free or W30 and just need it to be keto, sub your favorite cheese of choice.

- Low Carb Keto Jalapeno Popper Soup: Substitute konjac flour or arrowroot powder to thicken the soup instead of gluten-free flour.

- Thickeners: I use gluten-free all-purpose flour for thickening, but I am adding low-carb and whole30 options below in case you need a substitute.
  - - Xanthan Gum: Low-carb & Whole30. Xanthan gum is a powerful thickening agent, and you only need a small amount. Start with about 1/4 to 1/2 teaspoon for the entire recipe. Sprinkle it slowly into the soup while stirring continuously to avoid clumping.
  - - Konjac Flour: Low-carb & Whole30. Also known as glucomannan, is an excellent low-carb thickener. It's very potent, so you only need a small amount. Start with 1/4 teaspoon for the entire recipe. Gradually whisk it into the hot soup to thicken it. Since konjac flour thickens as it cools, give it a few minutes to reach its full consistency before deciding if you need to add more.
  - - Arrowroot Powder: This is great Whole30-compliant alternative to cornstarch. It’s also paleo-friendly and works similarly to cornstarch as a thickener. Use it in a 1:1 ratio, so if a recipe calls for 1 tablespoon of cornstarch, you can use 1 tablespoon of arrowroot powder. Mix it with a little cold water to create a slurry before adding it to the hot soup to avoid clumping.
  - - Cornstarch: NOT Whole30, but gluten-free. In a small bowl, mix the cornstarch with an equal amount of cold water or broth to form a slurry. For example, if you’re using 1 tablespoon of cornstarch, mix it with 1 tablespoon of cold liquid. This prevents clumping when adding it to the hot soup.

- Storage: In the refrigerator, this soup will keep for three to four days in an airtight container. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers, and make sure to heat and chill the soup properly when serving and storing.

- Freezer: Let the soup cool completely at room temperature. Pour the jalapeño popper soup into an airtight freezer bag and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and reheat over the stovetop or in the microwave.

- Meal Prep: If you are using this for meal prep, store the same way from above, but add the garnish in a different container. After you heat up your soup, add the garnish from the other container to the top.

Nutrition