Easy Keto Sausage Jalapeño Popper Soup
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Get ready to experience a spicy sensation with this low-carb Sausage Jalapeño Popper Soup. This soup combines the flavors of jalapeño poppers and savory sausage in a creamy and comforting soup. It’s a perfect treat that fits your keto lifestyle!
Why you’ll Love This Recipe
This recipe is incredibly easy to make. Simple steps make it perfect for busy days when you want a comforting and flavorful meal without the fuss. Keto Jalapeno Popper Soup is a crowd-pleaser that can be enjoyed for a solo dinner or served to family and friends. Its delicious and comforting taste is guaranteed to please everyone.
Ingredients & Substitutions
Butter
Onions
Jalapeño Peppers
Garlic
Sausage
Cream Cheese
Vegetable Broth
Cumin
Salt
Pepper
Cheese
How to make Jalapeño Popper Soup
Step 1
Begin by melting the butter in a stockpot over medium heat. Then, add the onions and jalapeños and cook them until they turn tender, which should take around 5 minutes. Next, add the garlic and keep stirring the mixture for about a minute. Once done, use a slotted spoon to remove the mixture from the pot and set it aside.
Step 2
Add the sausage to the pot and break it up with a spoon. Cook while stirring often until browned for about 10 minutes. Combine the onion mixture with the meat.
Step 3
Add the cream cheese and stir until melted and blended with the meat mixture.
Step 4
Bring the broth, cumin, salt, and pepper to a boil then lower heat and simmer for 30 mins.
Step 5
Add shredded cheese to the pot and stir until melted. Then remove from heat.
Step 6
Serve garnished with bacon, shredded cheese, and sliced jalapeños.
Serving suggestions
- Top each serving with a dollop of sour cream or Greek yogurt for added creaminess.
- Sprinkle some crumbled bacon and fried jalapeño slices for a textural contrast.
- Add a sprinkle of fresh chopped cilantro or parsley for a burst of freshness.
- Grate extra cheddar or Monterey Jack cheese on top for an extra cheesy kick.
- Serve with a side of keto-friendly almond flour crackers pork rinds or low-carb tortilla chips for dipping.
Storage Instructions
Refrigeration: Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezing: If you want to freeze portions for later use, place cooled soup in freezer-safe containers or resealable bags, leaving some space for expansion. It can be stored in the freezer for up to 2-3 months.
Frequently Asked Questions
Is this soup spicy?
The spiciness level can be adjusted by modifying the amount of jalapeños used. Removing seeds and membranes reduces heat while keeping them in adds more spice.
Can I use other types of meat instead of sausage?
Absolutely! You can substitute sausage with ground beef, turkey, or chicken to change the flavor profile according to your preference.
More Soup You’ll Love
If you love down-home southern cooking, check out my Southern Keto cookbooks! Each book contains over 100 recipes that use easy-to-find ingredients.
Ingredients
- 2 tablespoons butter
- 1/4 cup diced onions
- 3 jalapeño peppers seeded and finely diced
- 2 cloves minced garlic
- 1 16-ounce roll breakfast sausage
- 1 8-ounce package cream cheese cut into cubes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Melt the butter in a stockpot over medium heat. Add the onions and jalapeños and cook until tender, about 5 minutes. Add the garlic and cook, stirring often, for 1 minute. Use a slotted spoon to remove the mixture from the pot and set aside.
- Add the sausage to the pot, use a spoon to break it up, and cook, stirring often, until browned, about 10 minutes. Stir the onion mixture into the meat.
- Add the cream cheese and continue cooking and stirring until the cream cheese is melted and blended with the meat mixture.
- Stir in the broth, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
- Add the shredded cheese to the pot and stir until melted. Remove the pot from the heat.
- Serve garnished with bacon, shredded cheese, and sliced jalapeños.
Notes
Nutrition
Disclaimer: Nutritional information is included as a courtesy and is calculated to the best of my ability, using my preferred brands. I recommend calculation your own macros, as they can widely vary depending on the brands of ingredients you use.
Author: Natasha Newton (Natasha's Southern Flavor)
Natasha is the founder of Natasha’s Southern Flavor. She has a passion for sharing delicious family friendly low-carb recipes that are easy to make and use readily accessible ingredients. Natasha has published three bestselling cookbooks. Her books and recipes have been featured by CNET, Delish, Mindbodygreen, Parade and Women’s Health. She enjoys traveling and spending time with her husband, two adult children, and three furbabies.
Read more about Natasha here.
Wow! This recipe was incredible! Easy to make and packed with delightful flavors. I’ll definitely be making this one again!
I’m so glad you loved it! Thank you for sharing!