Keto- Jalapeno Popper Soup

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  400g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken separable fat

  Broilers or fryers, raw

  1 tbsp or 13g

• Jalapenos

  Jalapeno, canned, solids and liquids

  300g

• Garlic

  Raw

  2 tsp or 6g

• Onion powder

  Spices

  1 tsp or 2g

• Cilantro

  BD's Mongolian Grill

  1 teaspoon or 100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chicken broth

  Soup, canned, ready-to-serve

  3 cup or 720g

• Cream cheese

  6 oz or 170g

• Cheddar cheese

  4 oz or 113g

• Bacon

  Raw, cured pork

  4 strip or 48g

Directions

1. Preheat oven to 400F. De-bone chicken thighs, season and bake at 400F for 50-55 minutes.
2. Heat 1 tbsp. chicken fat on the stove over medium-high heat. Once hot, add chicken bones to pot and fry for 5-10 minutes.
3. Add diced jalapeno peppers and garlic to the mixture. Let this cook for 3-4 minutes or until soft.
4. Add broth and spices to the mixture and stir until pan is deglazed. Simmer until chicken thighs are cooked.
5. Remove the crispy chicken skin from the thighs. Remove chicken bones from the broth and discard.
6. Add excess chicken fat to the pot, then use an immersion blender to puree the jalapenos and garlic into the broth. Shred chicken meat and add to the pot. Let this simmer for 10-15 minutes.
7. Add cream cheese and cheddar cheese to the soup and stir while simmering for 5 minutes, or until all cheese has dissolved.
8. Cook sliced bacon under medium-high heat until crisp. Lay to rest on paper towels to crisp up. Garnish on top of soup.
9. (source: https://www.ruled.me/jalapeno-popper-soup/)

Similar Foods

• Jalapeno Popper Soup
• Keto Jalapeno Popper Fat Bombs
• Chicken Jalapeno Poppers
• Jalapeño Popper Chicken Salad
• Bacon Wrapped Jalapeno Poppers
• Low Carb Jalapeño Popper Chicken