PALEO JALAPENO POPPER SOUP


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Paleo jalapeno popper soup that’s creamy, savory and a little spicy. This soup is inspired by the classic jalapeno popper appetizer, made into a warm and comforting soup! It’s paleo-approved, made super creamy through coconut cream, and spiced up with fresh jalapeno, cayenne pepper and chili powder. This recipe is also Whole 30 approved!

Paleo Jalapeno Popper Soup Ingredients

Onion, Garlic & Celery: Onion, garlic and celery add lots of flavor and texture to this soup. This trio is a common staple in soup recipes for that reason. I like to use yellow onion because they are sweet and aromatic, but you could also use white or red onion.

Ground Spices: Spices in the jalapeno popper soup include salt, pepper, chili powder, smoked paprika, cumin and cayenne pepper. Each of these spices play a role in the flavor of the soup and contribute to its spice and smokey flavor. If you’d like to reduce the spice, you can omit the cayenne pepper.

Russet Potatoes: Peeled and cubed russet potatoes make this soup hearty and filling. You’ll want to cook them until they are tender when pierced with a fork to ensure they are fully cooked.

Jalapeno: Using a de-seeded and chopped jalapeno pepper adds additional spice and a bit of a crunch to the soup. I also like to use another jalapeno pepper and slice it up as topping for the soup.

Chicken Broth: Chicken broth is best to use for this recipe, but you could also use vegetable broth. Any kind of chicken broth works great, but for extra protein you can try some chicken bone broth.

Chicken Breast: The recipe also calls for about two chicken breasts. Be sure to fully cook the chicken before shredding it for the soup. I like to season it with salt and pepper and bake on 375 degrees for 30 minutes.

Coconut Cream: Coconut cream is a key component of the soup as it adds the creaminess. You won’t taste any coconut but if you prefer something different, you could also use about 1 cup regular or light cream.

Bacon: Fully cooked crispy bacon is the finishing touch to the soup. The recipe calls for 1/2 cup chopped bacon, and you can reserve a bit of it for topping as well. Turkey bacon works great too.


How to Make Paleo Jalapeno Popper Soup

Step One: Heat two tablespoons of oil in a large pot over medium/high heat and add the chopped onion to the pot.

Step Two: Cook the onion until it becomes transparent, about 10 minutes, and then add the minced garlic and celery. Continue to cook the mix for 10 more minutes, until the onions are beginning to brown and celery is getting soft.

Step Three: Mix in all of the spices – the salt, black pepper, chili powder, smoked paprika, cumin and cayenne pepper, and mix well to cover the celery and onion evenly with spice. Cook for several minutes, until aromatic.

Step Four: Add the cubed potatoes and jalapeno and give everything one more mix. Pour in the chicken broth and cover the potatoes completely (you may need to add more broth if it doesn’t cover them). Cover the pot and bring to a boil.

Step Five: Once the soup is boiling, reduce heat to medium and let simmer for 20-30 minutes. Check to see if the potatoes are cooked through by piercing one with a fork.

Step Six: When the potatoes are tender, add in the cooked chicken and coconut cream. Cover again and let simmer for another 20-30 minutes.

Step Seven: Mix in the cooked bacon, saving a few pieces for topping. Reduce heat to low and let simmer or serve immediately. Top with sliced jalapeno and extra bacon.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


PALEO JALAPENO POPPER SOUP

Recipe by Jenn Lueke
Servings

6

servings
Prep time

30

minutes
Cooking time

40

minutes
Diet

Gluten Free, Dairy Free, Paleo, Whole 30

Ingredients

  • 2 tbsp avocado or olive oil

  • 1 large or 2 small yellow onions, chopped

  • 3 cloves garlic, minced

  • 4 celery ribs, chopped

  • 2 tsp salt

  • 1/2 tsp black pepper

  • 2 tsp chili powder

  • 2 tsp smoked paprika

  • 2 tsp cumin

  • 1/4 tsp cayenne pepper

  • 3 medium russet potatoes, peeled and cubed

  • 1 jalapeno, deseeded and chopped (plus extra for topping)

  • 3 cups chicken broth

  • 2 cups cooked chicken breast, shredded

  • 1 15oz can coconut cream

  • 1/2 cup cooked bacon, chopped

Directions

  • Heat two tablespoons of oil in a large pot over medium/high heat and add the chopped onion to the pot.
  • Cook the onion until it becomes transparent, about 10 minutes, and then add the minced garlic and celery. Continue to cook the mix for 10 more minutes, until the onions are beginning to brown and celery is getting soft.
  • Mix in all of the spices – the salt, black pepper, chili powder, smoked paprika, cumin and cayenne pepper, and mix well to cover the celery and onion evenly with spice. Cook for several minutes, until aromatic.
  • Add the cubed potatoes and jalapeno and give everything one more mix. Pour in the chicken broth and cover the potatoes completely (you may need to add more broth if it doesn’t cover them). Cover the pot and bring to a boil.
  • Once the soup is boiling, reduce heat to medium and let simmer for 20-30 minutes. Check to see if the potatoes are cooked through by piercing one with a fork.
  • When the potatoes are tender, add in the cooked chicken and coconut cream. Cover again and let simmer for another 20-30 minutes.
  • Mix in the cooked bacon, saving a few pieces for topping. Reduce heat to low and let simmer or serve immediately. Top with sliced jalapeno and extra bacon.

Notes

  • The coconut cream can be substituted with 1 cup of regular or light cream.
  • To reduce spice, omit the cayenne pepper and half the amount of jalapeno.

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