Jalapeno Popper Soup (Low Carb and Gluten Free)
Try this Jalapeno Popper Soup (Low Carb and Gluten Free) recipe, or contribute your own.
Try this Jalapeno Popper Soup (Low Carb and Gluten Free) recipe, or contribute your own.
- 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
Step-by-step
- 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.
Traditional baked jalapeno poppers require individual stuffing and breading, whereas this soup extracts the identical flavor profile into a single pot using rendered bacon fat as the foundational cooking medium. Managing multiple components in a compact cooking space requires overlapping active and passive tasks.
- Render the four bacon slices over medium-low heat to extract maximum fat without scorching the fond in the bottom of the saucepan.
- Broil the peppers on the top oven rack positioned four inches from the heating element until the skins blister evenly on all sides.
- Simmer the dairy mixture gently rather than boiling it vigorously to prevent the heavy cream and cream cheese from separating or curdling.
- Whisk the shredded sharp cheddar and Monterey Jack gradually into the warm broth to ensure complete emulsification without clumping.
- Incorporate the optional xanthan gum slowly in a fine stream while whisking continuously to avoid gelatinous lumps.
Retain leftovers in an airtight glass container in the refrigerator for up to three days, reheating gently over low heat. Thin the mixture with an additional tablespoon of chicken broth if the emulsion tightens too much during refrigeration.
