Description
A creamy and spicy soup inspired by the flavors of jalapeno poppers, perfect for those who love a little heat.
Ingredients
Scale
- 4 cups chicken broth
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 1 cup diced jalapenos (fresh or pickled)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- In a large pot, sauté the diced onion and minced garlic until translucent.
- Add the diced jalapenos and cook for an additional 2-3 minutes.
- Pour in the chicken broth and bring to a simmer.
- Stir in the cream cheese until melted and well combined.
- Add the shredded cheddar cheese, cumin, paprika, salt, and pepper.
- Simmer for 10-15 minutes, stirring occasionally.
- Serve hot, garnished with chopped green onions.
Notes
- For a spicier soup, use fresh jalapenos with seeds.
- This soup can be made vegetarian by using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg