Low Carb Cheese Soup with Jalapeños

5 from 1 vote

This filling low carb cheese soup is warming and comforting - and it comes with a spicy kick! LCHF and gluten free recipe.

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Prep Time 2

Cook Time 15

Total Time 17

Makes: 2 Large servings

Net Carbs: 8

Calories: 1039

Ingredients Method Nutrition Notes

Ingredients

US CustomaryMetric

1 cup chicken stock 8 fl oz
1 cup heavy cream
¼ teaspoon onion powder
2 tbs pickled jalapeños chopped
3 cups Mexican blend shredded cheese
black pepper to taste
paprika or chipotle powder to garnish

Step-by-Step Instructions

Add the stock, cream, onion powder, jalapeños and 1 cup of the cheese to a saucepan.
Cook over a low heat, stirring regularly until the cheese has melted.
Add the remaining cheese, one cup at a time, until it has all been added and melted and the soup has thickened.
Add black pepper to taste.
Serve in bowls garnished with paprika or chipotle, plus extra jalapeños, if liked.

Nutrition

Serving: 2ServingsCalories: 1039kcalCarbohydrates: 8gProtein: 44gFat: 93gSaturated Fat: 56gCholesterol: 322mgSodium: 1512mgSugar: 2gNet Carbs: 8g

Notes

8g net carbs per serving based on two large portions

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.