Ingredients
Scale
- 4 large jalapenos, sliced (seeds removed for less heat)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups shredded cheddar cheese
- 4 cups chicken or vegetable broth
- 1 cup cream or sour cream
- 4 oz cream cheese, softened
- 2 tablespoons butter
- Salt and pepper to taste
- Optional toppings: crispy bacon, chopped scallions, extra cheese
Instructions
- Begin by slicing the jalapenos, finely chopping the onion, and mincing the garlic. Prepping your ingredients ahead of time will make the cooking process smoother and faster.
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté until fragrant and translucent, about 3-4 minutes. This forms the flavor base of your spicy soup.
- Add the sliced jalapenos to the pot and cook for another 5 minutes, stirring occasionally. Adjust the heat level to your preference by removing some seeds if you want a milder spicy soup.
- Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat. Stir in the cream cheese and shredded cheddar cheese until melted and smooth. Incorporate the cream or sour cream for extra creaminess.
- Let the soup simmer on low heat for 10-15 minutes, stirring occasionally. Season with salt and pepper to taste. For a thicker creamy soup, you can blend part of the soup before serving.
Notes
- Adjust the spiciness by removing some or all of the jalapeno seeds or adding hot sauce.
- You can blend part of the soup for a creamier texture.
- Top with crispy bacon, scallions, or additional cheese for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if vegetable broth used)
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 280 kcal Kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 70 mg