Ingredients
Scale
- 4 large jalapenos, sliced and seeded
- 2 cups shredded cheddar cheese
- 1 cup cream cheese
- 4 cups chicken or vegetable broth
- 1/2 cup sour cream
- 6 slices bacon, cooked and crumbled
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic; sauté until translucent.
- Add sliced jalapenos and cook for 2-3 minutes until slightly softened.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Stir in cream cheese and shredded cheddar cheese until melted and smooth.
- Add sour cream and half of the cooked bacon; stir well.
- Season with salt and pepper to taste. Serve hot, garnished with remaining bacon, chopped chives, and extra cheese if desired.
Notes
- Adjust spice level by adding more or fewer jalapenos.
- For a gluten-free version, ensure broth is gluten-free.
- This soup pairs well with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 380 Kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 105mg