Ingredients
Scale
- 4 large jalapenos, chopped
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 cup sour cream
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat. Add chopped jalapenos and cook until softened about 5 minutes.
- Pour in chicken broth, bring to a simmer, then reduce heat.
- Add sour cream, shredded cheddar cheese, garlic powder, salt, and pepper. Stir until cheese melts and the soup is smooth.
- Serve hot, topped with crumbled bacon and additional cheese if desired.
Notes
- You can substitute cream cheese for sour cream for a richer flavor.
- Adjust the spice level by adding more or fewer jalapenos.
- This soup pairs well with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg