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Cream of Jalapeno Soup recipe

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

  • In a large, heavy-bottomed pot, melt butterover medium-high heat. When foam subsides, stir in jalapeños,onion and carrot. Saut until tender, about 4 minutes.Sprinkle in flour and cook another 2 minutes, stirring constantly.Pour water and chicken broth into pot in a slow, steady stream,whisking constantly. Bring to a boil, reduce heat and simmerfor 30 minutes. Strain soup, reserving liquid.
  • Pur e strained vegetables in ablender or food processor until smooth. Return to pot along withreserved liquid and heat over medium-low heat. Pour in half-and-half,stirring until well mixed and thoroughly heated. Remove fromheat and stir in cilantro and salt. Serve garnished with MontereyJack 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.

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  • Comments

    1 Comment


    Add the butter. Once melted, whisk in the flour and salt until everything is coated. Slowly whisk in the broth and bring to a boil. Cook until the soup has thickened, about 5-7 minutes. Stir in the heavy cream then bring back to a boil. Hi there, I was just wondering if you could use precooked jalapenos that are preserved in brine? Unfortunately I can t get fresh jalapenos where I live so this is the only option! Thanks, Leah

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