Creamy Jalapeño Popper Chicken Soup (3 Ways!)
An ultra-cozy, creamy soup loaded with shredded chicken, jalapeños, dairy-free cream cheese, and crispy bacon — perfect for chilly nights, made in the pressure cooker, stove or crockpot.
Equipment
- 1 Pressure cooker 6-quart recommended
Ingredients
Main Ingredients
- 1 lb chicken breasts cooked and shredded
- 1 cup full fat coconut milk or dairy-free substitute
- ¼ cup gluten-free all-purpose flour
- 1 tablespoon ghee
- 8 oz dairy-free cream cheese like KiteHill
- ½ sweet onion chopped
- 3-4 garlic cloves peeled and minced
- 4-5 cups chicken broth
- 3-4 medium jalapeños deseeded and diced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 6 slices bacon chopped for garnish
- ⅓ cup green onions for garnish
- dairy-free cheese for garnish
- jalapeño slices for garnish
Instructions
Instructions
- Heat ghee in your pressure cooker on medium. Add chopped onion and sauté until translucent, ~5 minutes.
- Add minced garlic and diced jalapeños. Cook for 2-3 minutes until fragrant.
- Sprinkle in flour, stir to form a roux for 1-2 minutes.
- Whisk in chicken broth gradually until smooth. Simmer lightly.
- Add shredded chicken, coconut milk, and cream cheese. Stir until melted. Add seasonings and combine well.
- Lock lid, cook at high pressure for 10 minutes. Natural release 10-15 minutes. Open lid, taste and adjust if needed.
- Top with bacon, green onions, jalapeño slices, and cheese of choice before serving.
Notes
For ease, use rotisserie chicken. Prep your vegetables and aromatics ahead to shave time off dinner rush. Add toppings just before serving!