Ingredients
Scale
- 4 large jalapenos, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and black pepper to taste
- Optional toppings: chopped bacon, chopped cilantro, additional shredded cheese
Instructions
- In a large pot, heat 2 tablespoons of olive oil. Add the chopped onion and minced garlic, sauté until fragrant and translucent, about 5 minutes.
- Add the diced jalapenos and cook for another 3-4 minutes, allowing the peppers to soften.
- Pour in the chicken broth and bring to a boil. Reduce heat, add the cream cheese and shredded cheddar cheese. Stir until cheeses melt and the mixture becomes creamy.
- Stir in the heavy cream and simmer gently for 5 minutes to allow flavors to meld. Adjust seasoning as needed. Garnish with optional toppings before serving.
Notes
- Adjust the amount of jalapenos based on your heat preference, removing seeds to reduce spiciness.
- This soup can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months.
- For vegan variation, swap dairy ingredients with plant-based alternatives and add vegan toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 80mg