Cream of Jalapeño Soup
A rich, velvety blend of spicy jalapeños, creamy cheese, and aromatic spices. This soup is perfect for spice lovers and pairs well with tortilla chips or crusty bread.
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 4-5 jalapeños deseeded and chopped
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup whole milk
- 1 8 oz block cream cheese, softened
- 1 cup shredded Monterey Jack cheese
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon lime juice
- Chopped cilantro and sliced jalapeños for garnish optional
Instructions
Sauté Aromatics:
- In a large pot, melt butter over medium heat.
- Add onion and cook for 2-3 minutes until softened.
- Stir in garlic and chopped jalapeños, cooking for 2 minutes until fragrant.
Simmer with Broth:
- Pour in the chicken broth and bring to a gentle simmer.
- Cook for 10 minutes to soften the jalapeños.
Blend Until Smooth:
- Use an immersion blender or transfer the soup to a blender, blending until smooth.
- Return to the pot.
Add Creamy Elements:
- Stir in cream cheese, Monterey Jack cheese, heavy cream, and milk.
- Whisk until fully melted and smooth.
Season & Finish:
- Add salt, black pepper, cumin, smoked paprika, and lime juice.
- Simmer for another 5 minutes, stirring occasionally.
Serve & Garnish:
- Ladle into bowls and top with chopped cilantro and sliced jalapeños if desired.
- Serve hot with crusty bread or tortilla chips.
Notes
- Adjust the Spice Level: For milder soup, use fewer jalapeños or remove all seeds. For extra heat, add cayenne pepper.
- Dairy-Free Option: Substitute coconut milk for heavy cream and use dairy-free cheese.
- Storage: Store in the fridge for 3 days or freeze for up to 2 months.