Description
A creamy and spicy soup blending jalapeños, cream cheese, and savory flavors perfect for chilly evenings.
Ingredients
- 4 fresh jalapeños, diced
- 8 oz cream cheese, softened
- 4 cups low-sodium chicken broth
- 1 cup shredded sharp cheddar cheese
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for about 5 minutes until translucent.
- Stir in minced garlic and diced jalapeños, cooking for an additional 2-3 minutes.
- Reduce heat and add softened cream cheese, stirring until melted and smooth.
- Gradually pour in chicken broth while stirring continuously until well combined.
- Season with cumin, smoked paprika, salt, and pepper and let simmer on low for about 10 minutes.
- Add shredded cheddar cheese, stirring until melted. For a creamier texture, use an immersion blender to blend the soup.
Notes
For a less spicy version, remove seeds from jalapeños. Serve with garnishes like additional jalapeños or cheese.
