Ingredients
Scale
- 4 large jalapenos, sliced
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 2 tbsp olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent. Add sliced jalapenos and cook for about 5 minutes until they soften.
- Stir in smoked paprika and season with salt and pepper. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
- Using an immersion blender or transfer to a blender, blend the soup until smooth. Return to the pot.
- Stir in cream cheese, heavy cream, and shredded cheddar cheese. Stir until the cheeses melt completely and the soup thickens.
- Simmer for another 5 minutes, taste, and adjust seasoning as needed. Add extra jalapenos or hot sauce for more heat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over low heat, stirring occasionally.
- For extra flavor, top with crispy bacon bits or fresh herbs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Blending
- Cuisine: Keto, American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 110mg