JALAPENO POPPER SOUP
Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.
Provided by Kisha McDaniel Logsdon
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
- While bacon is cooking, melt butter in a pot over medium-high heat. Add jalapeno peppers and garlic; cook until soft, 3 to 4 minutes. Add chicken broth, dried cilantro, Cajun seasoning, and onion powder; stir up any browned bits from the bottom of the pot. Bring to a boil. Reduce heat and add chicken. Simmer for 10 to 15 minutes.
- Add cream cheese, most of the Cheddar cheese, and heavy cream; simmer, stirring occasionally, until cheese has dissolved, about 5 minutes. Season with salt and pepper.
- Serve soup with remaining cheese. Crumble bacon on top.
Nutrition Facts : Calories 364.1 calories, Carbohydrate 3.4 g, Cholesterol 116.6 mg, Fat 30.7 g, Fiber 0.3 g, Protein 18.4 g, SaturatedFat 17.3 g, Sodium 1092.7 mg, Sugar 1.2 g
JALAPENO CHEESE SOUP
Make and share this Jalapeno Cheese Soup recipe from Food.com.
Provided by Oat57
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the Velveeta Cheese into cubes.
- In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
- In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeno Peppers and mix thoroughly.
- Serve with a dollop of Sour Cream and a warm Flour Tortillas.
Nutrition Facts : Calories 784.9, Fat 51.6, SaturatedFat 32.9, Cholesterol 179.2, Sodium 4569.1, Carbohydrate 34.5, Fiber 2.8, Sugar 24.5, Protein 45.2
JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
- Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
- Stir in jalapenos and heat through. Serve.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
SLOW COOKER JALAPENO CHEDDAR CHEESE SOUP
This recipe is the bomb. I don't normally make recipes twice, but this one I definitely would repeat, and I'd add more jalapenos. I made this on the stove and skipped the slow cooker, but I'll post ther ecipe as written. Recipe courtesy of Well Plated by Erin.
Provided by AmyZoe
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large deep stockpot or Dutch oven over medium heat.
- Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
- Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
- Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
- Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
- Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
- Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
- Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.
CREAM OF JALAPENO SOUP
This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.
Provided by Marysdottir
Categories Tex Mex
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8
POTATO-CHEDDAR SOUP WITH QUICK-PICKLED JALAPEñOS
If cheesy mashed potatoes became a cozy soup, it would be this. It's rich but not excessive, hearty but not heavy, and spiked with a little chili powder and some garlic to liven it up. The homemade pickled jalapeños give this a bright tang that perks up every creamy bite. Quick and easy to make, the jalapeños are leagues better than anything in a jar, and leftovers are excellent in sandwiches or scrambled into eggs.
Provided by Melissa Clark
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Thinly slice the jalapeños, discarding the seeds if you like. Put slices in a bowl and squeeze in enough lime juice to cover them. Add a pinch each of salt and sugar. Let sit at room temperature while you make the soup. (The jalapeños can be prepared up to 5 days ahead of time and stored in the refrigerator; they get softer and more pickle-y as they sit.)
- In a large pot, melt the butter over medium heat. Add onion, celery and a large pinch of salt, and sauté until lightly golden and soft, about 10 minutes. Add garlic and chili powder and sauté until fragrant, 1 minute.
- Add potatoes, broth and 2 teaspoons salt, and bring to a simmer. Cook until potatoes are very tender, 30 to 40 minutes.
- Using an immersion blender or transferring the soup to a regular blender in batches, purée the soup, adding some water as needed to thin it out. (The soup can be as thick or brothy as you like.)
- Return the soup to the pot if you removed it and reduce heat to medium-low. Add cheese and half-and-half, and cook at a very gentle simmer, stirring, until the cheese melts, 1 to 2 minutes. Taste and season with salt and pepper as needed.
- Top each bowl with pickled jalapeños, plus a drizzle of their pickling liquid and a pinch of chili powder, along with scallions, cilantro and more Cheddar.
JALAPENO BEER CHEESE SOUP
From Brown Sugar on Tasty Kitchen, posted in response to a request. It sure isn't health food, but hits all the right spots! Remove seeds from two of the jalapenos to reduce the heat.
Provided by zeldaz51
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook the bacon in a large pot on medium heat until slightly crisp, about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
- Add the onion, celery, jalapeno, and garlic to the bacon fat left in the pan and saute on medium heat until the vegetables are translucent, about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don't stick to the pan or burn.
- Once the butter has melted, stir in the flour and cook for a minute or two. Add the chicken broth slowly, stirring constantly to prevent lumps.
- Simmer for 10 minutes, stirring frequently and scraping the bottom of the pot to get all the bacon fat mixed into the soup.
- Add the beer to the pot and simmer, stirring frequently, for another 10 minutes. Stir in the heavy cream, mustard and Worcestershire sauce. Crumble the bacon and return the bacon to the soup. Add the cheeses to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste. Serve hot.
Nutrition Facts : Calories 362.7, Fat 29.8, SaturatedFat 13.5, Cholesterol 63.3, Sodium 621.9, Carbohydrate 7.7, Fiber 0.6, Sugar 2, Protein 13.6
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
More about "jalapeno cheese soup recipes"
POTATO CHEESE SOUP {HEALTHY + MADE WITHOUT CREAM} – …
From wellplated.com
5/5 (11)Total Time 5 hrs 20 minsCategory SoupCalories 310 per serving
- Melt the butter in a large, deep stockpot or Dutch over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Transfer the mixture to a 4-quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
- Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender directly in the slow cooker). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeño slices, green onions, and additional cheddar cheese.
SLOW-COOKER JALAPENO CHEDDAR CHEESE SOUP RECIPE
From tablespoon.com
Servings 6Total Time 5 hrsCategory EntreeCalories 526 per serving
- Melt the butter in a large, deep stockpot or Dutch oven over medium high heat. Add the onion, carrots, and jalapenos and sauté until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook 1 additional minute until lightly golden. Slowly stir in the milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Transfer the mixture to a 4-quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on Low.
- Transfer the soup to a blender or food processor and puree in batches until smooth (alternatively, you can use an immersion blender). Stir in the cheese a half-cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeno slices, green onions, additional cheddar cheese, and French bread.
JALAPENO POPPER SOUP - THE GRACIOUS WIFE
From thegraciouswife.com
JALAPEñO BEER CHEESE SOUP - SOUPADDICT
From soupaddict.com
10 BEST JALAPENO CHEDDAR SOUP RECIPES | YUMMLY
From yummly.com
CREAM OF JALAPEñO SOUP • THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
CREAM OF JALAPENO SOUP - COOK WHAT YOU LOVE
From cookwhatyoulove.com
4.7/5 (14)Total Time 30 minsCategory Soups & StewsCalories 449 per serving
JALAPENO CHEESE SOUP RECIPE - RECIPETIPS.COM
From recipetips.com
ROASTED JALAPENO SOUP - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
JALAPENO POPPER SOUP - AVERIE COOKS
From averiecooks.com
24 BEST SUMMER SOUP RECIPES - EASY IDEAS FOR SUMMER SOUPS
From delish.com
52 BEST ELBOW MACARONI RECIPES - PARADE
From parade.com
BEST JALAPENO POPPER POTATO SOUP RECIPE | FOOD NETWORK CANADA
From foodnetwork.ca
JALAPENO BACON CHEDDAR SOUP - RULED ME
From ruled.me
BEST JALAPEñO POPPER CHICKEN SOUP RECIPE - DELISH
From delish.com
37 ROTISSERIE CHICKEN RECIPES FOR A DELICIOUS MEAL - XOXOBELLA
From xoxobella.com
CHEESY JALAPENO CHICKEN SOUP - MAEBELLS
From maebells.com
#30-minutes-or-less #time-to-make #course #preparation #soups-stews #dietary #low-calorie #low-carb #low-in-something
You'll also love