Description
A creamy and spicy soup inspired by the flavors of jalapeño poppers, perfect for a comforting meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup diced jalapeños (fresh or pickled, seeds removed for less heat)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro (for garnish)
- Crushed tortilla chips (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Add the softened cream cheese, stirring until fully melted and combined.
- Stir in the shredded cheddar cheese, diced jalapeños, smoked paprika, cumin, salt, and pepper. Continue to cook on low heat until the cheeses are melted and the soup is creamy, about 5-7 minutes.
- Slowly mix in the heavy cream, allowing the soup to heat through without boiling. Adjust seasoning if necessary.
- Serve hot, garnished with chopped cilantro and crushed tortilla chips for added crunch.
Notes
- For a spicier version, leave some seeds in the jalapeños or add a dash of hot sauce.
- To make it vegetarian, substitute the chicken broth with vegetable broth and omit any meat toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 80mg