We are having an absolutely incredible pepper crop this year! The garden is practically overflowing with jalapeños, which means it’s the perfect time to make a fresh batch of sugar-free Keto candied jalapeños.

Now, I know what you’re thinking: Soup? In this weather? It is over 100 degrees outside right now, and the last thing on most people’s minds is a hot bowl of soup. Just ask Steve! When I first made this, he wanted absolutely nothing to do with it. He doesn’t even like soups on a good day, let alone when it feels like an oven outside, so he flat-out refused to be my taste tester.

Well, I managed to convince him to take just one little bite. Let’s just say that one taste was all it took! He couldn’t resist. In fact, he ended up striking a deal with me: he agreed to do an official taste test on our YouTube video in exchange for a giant bowl of this drool-worthy soup! It’s creamy, cheesy, has the perfect sweet-and-spicy kick, and it completely defies the weather.

Here is how you can make this delicious, low-carb comfort food at home!

Keto Candied Jalapeno Chicken Soup

Prep time: 10 minutes | Cook time: 15 minutes | Servings: 6 (1 cup servings)

Ingredients:

• 2 cups cooked chicken, chopped or shredded
• 1/2 – 3/4 cup Keto candied jalapeños, chopped (sugar-free)
• 2 tablespoons jalapeño syrup (from the candied jalapeños)
• 4 cups chicken broth or stock
• 2/3 cup heavy whipping cream (or sour cream)
• 8 oz cream cheese, cubed and softened
• 1 cup shredded cheddar cheese (save a little for topping)
• 1/4 cup chopped red onion
• 2 garlic cloves, minced
• 2 tbsp butter
• Salt and black pepper to taste
• 1/4 tsp Xanthan Gum (optional, if you desire a thicker soup)
• Bacon pieces (optional, for topping)

Instructions:

1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the chopped red onion and minced garlic, cooking until they are fragrant and soft.
2. Add the heat and meat: Stir in your shredded cooked chicken, chopped Keto candied jalapeños, and the jalapeño syrup.
3. Bring to a simmer: Pour in the chicken broth and bring the mixture to a gentle simmer.
4. Make it cheesy: Carefully stir in the cubed cream cheese and shredded cheddar cheese. Keep stirring until both cheeses are completely melted and the broth is smooth. (Note: If using Xanthan gum for extra thickness, lightly sprinkle it in during this step while whisking continuously).
5. Add the cream: Turn the heat down to low and stir in the heavy whipping cream.
6. Simmer: Let the soup simmer gently on low heat for about 10 minutes to let all those amazing sweet, spicy, and savory flavors meld together.
7. Serve and garnish: Ladle into bowls and top with the remaining shredded cheddar cheese and crispy bacon pieces. Enjoy!

Nutritional Breakdown (Estimated per 1-cup serving):

(Note: Macros can vary slightly depending on the specific brands of ingredients and whether you use heavy cream or sour cream.)

• Calories: ~415
• Total Fat: 35g
• Protein: 22g
• Total Carbs: 5g
• Net Carbs: 4g

Don’t let the summer heat keep you from trying this incredible recipe. Whip up a batch, grab some bacon, and let me know if it turns you into a soup-lover like it did for Steve!