Ingredients
Scale
- 4 large jalapenos, diced (remove seeds for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh cilantro (optional, for garnish)
- Scallions (optional, for garnish)
Instructions
- Start by dicing the jalapenos, chopping the onion, and mincing the garlic. Remove seeds for milder flavor if desired.
- Heat 2 tablespoons of olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
- Add diced jalapenos to the pot and cook for 3-4 minutes to develop flavors. Adjust based on heat preference.
- Pour in 4 cups of broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in softened cream cheese until melted and well incorporated. Add heavy cream and stir until smooth and creamy.
- Add shredded cheddar cheese and stir until melted. Season with salt, pepper, and optional spices like smoked paprika or cayenne.
- Serve hot in bowls, garnished with chopped cilantro and scallions. Enjoy immediately!
Notes
- If you prefer milder soup, remove more seeds from the jalapenos or use fewer peppers.
- For a vegan version, substitute cream cheese and heavy cream with coconut milk or cashew cream and use vegan cheese.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
- For extra flavor, add a splash of hot sauce or a sprinkle of extra cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg