Ingredients
Scale
- 4 large jalapeños, sliced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 4 oz cream cheese, softened
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Cooked bacon bits (optional, for garnish)
- Fresh cilantro, chopped (for garnish)
Instructions
- Begin by slicing the jalapeños and chopping the onion and garlic. For milder flavor, remove the seeds from the jalapeños.
- In a large pot, melt butter over medium heat. Add chopped onion and minced garlic; sauté until fragrant and translucent. Add sliced jalapeños and cook for 3-4 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes to meld flavors.
- Stir in heavy cream, softened cream cheese, and shredded cheddar cheese. Continue stirring until the cheese melts and the soup is creamy.
- Season with smoked paprika, salt, and pepper. Add extra paprika or hot sauce for increased spice.
Notes
- For a milder soup, reduce jalapeños or remove seeds.
- Use Monterey Jack or Pepper Jack cheeses for different flavor profiles.
- Make it vegetarian with vegetable broth instead of chicken broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian (if broth is vegetarian)
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 290 kcal Kcal
- Sugar: 4 g
- Sodium: 920 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 65 mg