Description
A creamy and cheesy soup that combines the delightful flavors of jalapeno poppers, perfect for a cozy dinner.
Ingredients
Scale
- 6 tablespoons butter (divided)
- ½ large onion (finely chopped)
- 4 cloves garlic (minced)
- 5 cups chicken broth
- 2 to 3 potatoes (peeled and cubed)
- ¼ cup flour
- 2 cups half and half
- 8 ounces shredded sharp white cheddar cheese
- 8 ounces cream cheese (cubed and softened)
- 2 cups cooked and chopped chicken
- 4 to 6 medium jalapenos (seeded and finely chopped, plus more for garnish)
- Salt and pepper (to taste)
- Croutons, crumbled bacon, and fresh sliced jalapenos for garnish
Instructions
- Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped onion and garlic, cooking for about 3 minutes until soft.
- Pour in the chicken broth and add cubed potatoes. Bring to a boil, then simmer for 10-15 minutes until potatoes are tender.
- In a separate pot, melt the remaining butter over medium heat. Stir in flour and heat for about 2 minutes.
- Gradually stir in half and half, mixing until warmed through.
- Add shredded cheese in small increments, stirring until melted and incorporated.
- Add cubed cream cheese and whisk until melted.
- Pour the cheese mixture into the broth and potato mixture, stirring to combine.
- Add cooked chicken and chopped jalapenos, stirring until heated through.
- Season with salt and pepper to taste.
- Serve hot, garnished with croutons, crumbled bacon, and sliced jalapenos.
Notes
For extra heat, leave some seeds in the jalapenos. For a vegetarian version, omit the chicken and use vegetable broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg