Recipe By: www.heyketomama.com
Prep Time: 5 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Servings: 4 | Calories: 446 | Net Carbs: 4g
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. 2. While bacon is cooking, place large pot over medium heat. Add butter and onion and sauté until onion is translucent.
3. Add jalapenos and half of the bacon crumbles to pot.
4. Pour in chicken broth and shredded chicken. Bring to boil then reduce to simmer for 20 minutes.
5. In small bowl, place cream cheese and put in microwave for about 20 seconds until warm. 6. 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.
7. Add shredded cheese and stir until fully melted. If thicker soup is desired, add xanthan gum at this point.
8. Serve topped with remaining bacon.