Steam curls up from the valve and your stomach starts talking back. It9s that kinda hunger where you just want something fast but still good to the bones. This jalape1o popper soup hits that spot hard1it9s creamy yet spicy and packed full of real flavor you can taste right away. And best part is it cooks up in your pressure cooker so quick, you barely gotta wait.
You notice the smell of sizzling bacon first thing as it crisps up nice and golden in the pot. That bacon fat is gonna be your flavor base, so don9t toss it out. Then jalape1os join the party along with onions, bringing that gentle heat and sweetness together. Garlic sneaks in for a quick punch while everything softens up nice.
Once the cream cheese melts into the mix, it9s like the broth deepens itself naturally. Pour in heavy cream and bone broth slowly while stirring, getting that silky soup base that clings to every bite. Then toss in shredded chicken and handfuls of sharp cheddar for tender pull and richness. A sprinkle of sea salt and a little crushed red pepper for kick finishes this off just right. That sealing ring on your pressure cooker does its thing keeping all the goodness in till you9re ready to eat.
Why This Recipe Works Every Single Time
- Quick 10 minute cook time is perfect for your busy days
- Bacon fat used for saut e9ing adds deep savory flavor
- Cream cheese and heavy cream create a luscious broth depth
- Chicken keeps it hearty and filling without fuss
- Jalape1os bring just enough heat to wake up your taste buds
- Cheddar cheese melts perfectly for that smooth cheesy texture
- Pressure cooker seals in flavor with natural and slow release options
The Complete Shopping Rundown
- 6 slices bacon chopped: gives you smokey crispy bits and that rich fat for cooking
- 4 large jalape1o peppers cleaned and chopped: spicy but manageably so, bring heat and freshness
- ¼ cup onion chopped: dose of sweetness and texture
- 1 clove garlic minced: small but packs a punch in flavor department
- 8 ounces cream cheese: melts into creamy silky base without fuss
- 1 cup heavy cream: adds richness and smooth mouthfeel
- 1+ cup chicken bone broth: builds that broth depth we all crave
- 2 cups cooked chicken shredded/chopped: protein packed, tender, and ready to go
- 8 ounces cheddar cheese shredded: for that sharp melty cheese favor
- Sea salt and crushed red pepper: your seasoning crew to taste
Walking Through Every Single Move
First, set your pot to medium heat and drop in the chopped bacon. You want it crispy and golden which takes about 5-7 minutes. Don9t rush it cause that fat is your flavor gold.
Once the bacon9s done, lift it out and set aside. Leave that bacon fat sizzling in the pot1that9s your base now.
Next, toss in the chopped jalape1os and onions. Saut e9 those about 3-4 minutes till they soften real nice. You gonna smell that spicy sweetness rolling through the air.
Throw in the minced garlic and stir it around for just a minute till you catch that garlicky hint.
Turn the heat down low, then add cream cheese. Stir it until it all melts and blends smooth. This is where broth depth starts to build.
Gradually pour in heavy cream and chicken bone broth. Keep stirring so everything comes together silky smooth. Then add cooked chicken and cheddar cheese, stirring till the cheese melts fully. Season with sea salt and crushed red pepper if you want more spice. Finish by sprinkling your crispy bacon on top before serving. When sealing ring's on and the valve's closed, you get that perfect slow release and tender pull every time.
Time Savers That Actually Work
- Use pre-cooked rotisserie chicken. Saves you prepping and cooking chicken from scratch and still tastes awesome.
- Buy pre-shredded cheese. No grating needed means less cleanup and quicker get to eat mode.
- Prep jalape1os and onions ahead. Chop these the night before and store in fridge so you just dump 9em in the pot on soup day.
What It Tastes Like Fresh From the Pot
You get this creamy, cheesy heat right up front that kinda punches your tongue but doesn9t scare ya off. It9s smooth yet firm with all the cheesy goodness melting in every spoonful.
Jalape1os bring a lively spicy twang, balanced by the smoky bacon bits that pop with saltiness. The chicken adds a nice meaty heartiness that fills you up real good.
There9s a richness from the heavy cream that rounds out the whole flavor so it9s not just spicy but warm and totally comforting. Every bite has a little juicy onion and garlic love hanging around.
Finally, the melted cheddar makes it all gooey and just right. That sealing ring kept all those smells and tastes right in the pot till you crack it open for a perfect natural release of flavor.
Keeping Leftovers Fresh and Ready
Once cooled, store your soup in airtight containers in the fridge. This keeps it ready for next day with flavors still fresh. You can nuke a bowl easily for a quick meal.
For longer storage, portion the soup into freezer-safe containers. It freezes well and thaws quickly when you need a dinner rescue.
If you packed some for lunch, pour soup in a thermos while hot to keep it warm hours later. The sealing ring on your pressure cooker is kinda like that but for your meals.
What People Always Ask Me
- Can I make this without bacon? Heck yes! You can skip the bacon and use olive oil or avocado oil for saut e9ing jalape1os and onions instead.
- Is this spicy? It9s got a nice little kick but you can adjust jalape1o amount or skip crushed red pepper for less heat.
- Can I use different cheese? For sure! Monterey Jack or mozzarella works well too if you want a milder cheese flavor.
- What9s best chicken to use? Rotisserie chicken is easiest, but any cooked chicken shredded or chopped will work great.
- Do I have to use bone broth? Nope! Regular chicken broth or stock works fine but bone broth adds more depth of flavor.
- How long do I do natural release? Let it do natural release for about 5 minutes then slow release any remaining pressure before opening. It keeps the soup tender and pulls all flavor together.
For more delicious recipes with pressure cookers, be sure to explore our Irish Beef and Guinness Stew that also uses the magic of sealed cooking, and the easy Classic Deviled Eggs.
10 Minute Easy Keto Jalapeño Popper Soup Recipe
Equipment
- 1 Pressure Cooker for cooking soup
Ingredients
Main ingredients
- 6 slices Bacon chopped
- 4 Jalapeño peppers cleaned and chopped
- ¼ cup Onion chopped
- 1 clove Garlic minced
- 8 ounces Cream Cheese
- 1 cup Heavy Cream
- 8 ounces Cheddar cheese shredded
- 1+ cup Chicken bone broth
- 2 cups Cooked chicken shredded/chopped
- Sea salt to taste
- Crushed red pepper to taste
Instructions
Instructions
- Set your pot to medium heat and drop in the chopped bacon. You want it crispy and golden which takes about 5-7 minutes. Don͝9t rush it cause that fat is your flavor gold.
- Once the bacon͝9s done, lift it out and set aside. Leave that bacon fat sizzling in the pot͝1that͝9s your base now.
- Next, toss in the chopped jalape͝1os and onions. Sauté those about 3-4 minutes till they soften real nice. You gonna smell that spicy sweetness rolling through the air.
- Throw in the minced garlic and stir it around for just a minute till you catch that garlicky hint.
- Turn the heat down low, then add cream cheese. Stir it until it all melts and blends smooth. This is where broth depth starts to build.
- Gradually pour in heavy cream and chicken bone broth. Keep stirring so everything comes together silky smooth. Then add cooked chicken and cheddar cheese, stirring till the cheese melts fully. Season with sea salt and crushed red pepper if you want more spice.
- Finish by sprinkling your crispy bacon on top before serving.
- When sealing ring's on and the valve's closed, you get that perfect slow release and tender pull every time.
