Cream of Jalapeno Soup
This cream of jalapeno soup brings the perfect amount of heat, balanced with a creamy, cheesy base made even creamier with fresh avocado. Enjoy is as a main dish or as a side!
Servings: 4 servings
Calories: 505kcal
Ingredients
- 3 Tbsps butter
- ½ large white onion
- ½ teaspoon sea salt
- 1 teaspoon garlic powder
- ¼ teaspoon paprika
- 2 Tbsps all-purpose flour
- 2½ cup chicken broth
- 2 green onions
- 4 fresh jalapenos
- ¼ cup fresh cilantro
- ¼ cup heavy whipping cream
- 4 oz diced green chiles
- 2 fresh limes (juiced)
- 2 Tbsps pickled jalapeno juice (optional)
- 1 small avocado
- ¼ teaspoon black pepper
- 1½ cups asadero cheese
Instructions
- Melt 3 tablespoon butter in a large pot, then add diced onion and saute over medium heat for about 5 minutes or until translucent.
- Add salt, garlic powder, and paprika, then stir to combine. Cook for an additional minute, then add 2 tablespoon of all-purpose flour to create a roux.
- Add chicken broth, chopped green onion, and sliced jalapenos to pot and bring to a boil. Reduce heat to a simmer, cover with lid, and cook for 15 minutes.
- Remove from heat and add cilantro, cream, green chiles, lime juice, pickled jalapeno juice, avocado, and black pepper. Use an immersion blender to blend until smooth, then add cheese. Stir over very low heat until melted.
Notes
- A gluten-free alternative to the roux would be to create a slurry using cornstarch to thicken the soup.
- If you want the flavor of the jalapenos but without the heat, remove the seeds before adding the jalapenos to the soup.
- Jalapeños can vary in terms of spiciness, so make sure to taste as you go along so you don't add too much to the soup. If the jalapeños aren't spicy enough, add in some serrano peppers to up the heat.
- You can make this cream of jalapeno soup more filling by adding corn, beans, chicken, etc.
- Store leftovers in the fridge in an airtight container for 3 to 5 days, or in the freezer for up to 2 months.
Nutrition
Serving: 1.5cups | Calories: 505kcal | Carbohydrates: 14g | Protein: 26g | Fat: 40g | Saturated Fat: 24g | Trans Fat: 0.3g | Cholesterol: 137mg | Sodium: 1469mg | Fiber: 4g | Sugar: 3g
