Ingredients
Scale
- 4 large jalapenos, diced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 4 cups chicken or vegetable broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Sour cream and chopped green onions for topping
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add diced jalapenos and cook for another 2-3 minutes.
- Pour in broth, bring to a simmer.
- Stir in cream cheese and cheddar cheese until melted and smooth.
- Season with smoked paprika, salt, and pepper.
- Use an immersion blender to blend the soup until smooth or leave some chunks for texture.
- Serve hot, topped with sour cream and chopped green onions.
Notes
- You can adjust the spice level by adding more or fewer jalapenos.
- For a vegetarian version, use vegetable broth.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (1.5 cups)
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg