Jalapeno Popper Soup (Low Carb and Gluten Free)

Jalapeno Popper Soup (Low Carb and Gluten Free)
Jalapeno Popper Soup (Low Carb and Gluten Free)
Try this Jalapeno Popper Soup (Low Carb and Gluten Free) recipe, or contribute your own.
  • Preparing Time: 30 minutes
  • Total Time: 30 minutes
  • Served Person: 4
contains white meat tree nut free nut free gluten free contains red meat shellfish free contains dairy
  • 1/2 cup heavy cream
  • 1/2 tsp garlic powder
  • 4 oz cream cheese
  • 2 cups water or chicken broth
  • 4 slices raw bacon
  • 2 tbl salsa verde
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded monterey jack cheese
  • 4 large jalapeno peppers
  • 1/4 tsp xanthan gum (optional)
  • Carbohydrate 3.70962634277294 g
  • Cholesterol 113.596316353611 mg
  • Fat 42.0555536263004 g
  • Fiber 0.426649991989136 g
  • Protein 16.3948261378313 g
  • Saturated Fat 21.9912833711503 g
  • Serving Size 1 1 serving (196g)
  • Sodium 638.553667687524 mg
  • Sugar 3.28297635078381 g
  • Trans Fat 3.92539528539237 g
  • Calories 457 calories

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 and butter have 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 ¼ tsp of xanthan gum stirring until smooth. Remove from heat and serve garnished with chopped bacon.