Quick & Easy Jalapeno Popper & Chicken Soup (Low Carb)

A very delicious soup that tastes like
a stuffed jalapeno popper!

Ingredient:
8 slices bacon
2 - 3 teaspoons diced garlic
4 cups chicken broth
2 cups cooked chicken, chopped
3 - 4 pickled jalapeno peppers, seeds removed and chopped
6 ounces room temperature cream cheese**
1 cup heavy whipping cream
2 cups grated cheddar cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon pink Himalayan or sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried cilantro

Method:
Cook the bacon until crispy, but not burned. Transfer to a paper towel. Transfer 1 to 2 tablespoons of the bacon grease to a Dutch oven. Over a low heat, saute the garlic until fragrant and just golden brown. 
Add the broth, chicken, jalapenos and cream cheese. Cook and stir over medium/low heat
to mostly, but not completely melt the cream cheese. Stir in the cream.
Add the cheddar cheese and stir until mixed in and melted. Sprinkle the spices over the soup and stir to blend in. Continue to cook for 15 minutes, stirring occasionally. Crumble the bacon and stir into the soup before serving. Ladle into bowls. Makes 8 servings.

**If the cream cheese is cold, it can be softened slightly in the microwave oven by heating for 40 to 60 seconds.

Nutritional info per serving, approximately,
357 calories ~ 32 grams fat ~ 4.3 grams net carbs ~ 13.55 grams protein

Notes: 
This soup has just enough spice to create a wonderful flavor, without burning your mouth. 
The cream cheese does not need to be completely melted, because little bits add a creamy texture similar to the inside of a jalapeno popper.
If you desire a thicker soup, add 1 teaspoon of xanthan gum to the broth.