Jalapeno Chicken Bacon Chowder (THM: Heavy S, low-carb)

Yield 4-5 servings



  1. Cut chicken breasts or thighs, into small bite-size pieces. Season with salt & pepper. Heat 1 1/2 t. of olive oil over medium heat in a soup pot. Add the chicken to the pot and cook until no longer pink in the center. While the chicken is cooking prepare your vegetables. Once the chicken is cooked, remove from the pot and set aside on a plate.
  2. Heat the other 1 1/2 t. of olive oil over medium heat in the soup pot. Add the onion, carrot, celery, jalapenos, and garlic to the pot. Cook until the onions are tender and translucent. Put the cooked chicken back into the pot and add the spices. Cook for 30 seconds.
  3. Add the can of diced tomatoes with chilies and the chicken stock to the pot and bring to a simmer. Let it simmer for 25 minutes uncovered.
  4. Reduce the heat to medium-low and add the cream cheese and heavy cream. Stir until the cream cheese has completely melted. Turn off the heat and stir in half of the bacon.
  5. Serve immediately and garnish with green onions and the remaining bacon.

Recipe by Darcie's Dish at