Make this creamy soup even hotter by leavingin the seeds (where most of the heat is) of the jalapeños.
Recipe: Cream of JalapenoSoup
2 tablespoons butter
3 jalapeño chiles, seeded and chopped
1/2 cup chopped peeled onion
1 medium carrot, peeled and grated
2 tablespoons all-purpose flour
4 cups water
1 (14.5-ounce) can low sodium chicken broth
3/4 cup half-and-half
2 tablespoons chopped fresh cilantro
1 teaspoon salt
1 1/2 cups shredded Monterey Jack cheese
Makes 6 servings.
Cooking Tip: For an eye-catching garnish,fry up thin strips of corn tortillas until crispy. Sprinkle withsalt and drain on paper towels. right before serving, garnishsoup with cheese and arrange a small handful of tortilla stripson top.
Jalapeño Cheddar SoupIf the Cream of JalapenoSoup recipe was useful and interesting, you can share it with your friends or leave a comment.