Jalapeno Popper Soup Keto/Low Carb {Instant Pot or Crock Pot}

Jalapeno Popper Soup Keto/Low Carb {Instant Pot or Crock Pot}

Ingredients

• 1 1/2 lb boneless skinless chicken breasts
• 3 tbsp butter
• 2 garlic cloves ((minced))
• 1/2 onions (chopped)
• 1/2 green pepper ((minced))
• 2 jalapeno chilies ((minced))
• 1/2 lb bacon ((minced))
• 6 oz cream cheese
• 3 cup chicken broth
• 1/2 cup heavy whipping cream
• 1/4 tsp paprika
• 1 tsp cumin
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 cup jack cheese ((minced))
• 3/4 cup cheddar cheese
• 1/2 tsp xanthan gum

Instructions

1. Instructions for Instant Pot:Turn Instant Pot to saute and add butter, onions, green peppers, jalapenos, and seasoning.Saute until the onions are translucent.Add cream cheese, broth, and cubed chicken.
2. (I cut my chicken in big cubes.)Set Instant Pot to cook on manual for 15 minutes.
3. It will take several minutes for the Instant Pot to come to pressure then it will begin to count backwards.When it is finished with the cycle, allow a 5 minute natural release.When the 5 minutes is complete, release steam.
4. I always cover valve with a towel while the steam is releasing.Turn Instant Pot to saute.Remove chicken and using two forks shred in big chunks then return chicken to Instant Pot.Add heavy whipping cream, cheeses, and cooked bacon stirring until the cheeses melt.Sprinkle xanthan gum on top to thicken soup and turn Instant Pot to warm.Allow to simmer for a few minutes so that the soup can thicken.Optional: Serve with grated Monterrey Jack Cheese, Cheddar Cheese, jalapenos and cooked bacon sprinkled on top.