Net Carbs 3 grams
Protein 19.4 grams
1/2 pound bacon
4 medium jalapeno peppers, diced
4 Tablespoons butter
3 cups chicken broth
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon celery seed
1/2 teaspoon cumin
3/4 cup heavy cream
8 ounces shredded cheddar cheese
Salt and pepper to taste
Cook bacon and reserve fat. Transfer bacon to paper towel to crisp.
Dice peppers after removing seeds. Season and cook the peppers in bacon grease until lightly browned. Remove from grease and place on top of bacon.
Put bacon fat, butter, broth and spices in another pot and simmer for about 15 minutes.
Blend all ingredients with an immersion blender. Once the fat and broth are emulsified, add cream and cheese and season with salt and pepper.
Add bacon and peppers into pot and simmer 5 minutes before serving.