KETO JALAPENO POPPER SOUP

One special note is about the use of xanthan gum. This soup comes out with a more broth-like consistency if you omit it. For those of you who prefer a thicker soup, I’d recommend adding a little bit of xanthan gum or guar gum, two thickening agents that won’t add any carbs, and won’t spoil the taste.

ingredients

• 4 slices bacon
• 2 tablespoons butter
• 1/2 medium onion, diced
• 1/4 cup pickled jalapenos, chopped
• 2 cups chicken broth
• 2 cups cooked shredded chicken
• 4 ounces cream cheese
• 1/3 cup heavy cream
• 1 cup shredded sharp cheddar
• 1/4 teaspoon garlic powder
• Salt and Pepper, to taste
• 1/2 teaspoon xanthan gum  for thicker soup, if desired [Optional]

instructions

1. In skillet, fry bacon. When cooked, crumble and set aside. While bacon is cooking, place large pot over medium heat. Add butter and onion and saute until onion is translucent.
2. Add jalapenos and half  bacon crumbles to pot.
3. pour in chicken broth and shredded chicken. Bring to boil then reduce to simmer for 20 minutes.
4. In small bowl, place cream cheese and put in microwave for about 20 seconds until warm. Stir until soft. Whisk cream cheese into soup and add heavy cream. It may take a couple minutes to fully integrate cream cheese. Turn off heat.
5. .....................

for full instruction please see : www.heyketomama.com

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