Jalapeño-Cilantro-Cheddar Soup
Course: Soup
Cuisine: Soup
Keyword: Cheddar, Jalapeno
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 8 people
Calories: 594kcal
This Jalapeño-Cilantro-Cheddar Soup warms you to the bone. You and your guests will love this soup! The heat from the jalapeno offsets the cream and cheese. Perfection!
Print Recipe
- ½ tbsp unsalted butter
- 5 jalapeno peppers seeded and minced
- 2 tbsp garlic minced
- ¾ cup red onion finely chopped
- 1 avocado peeled and chopped
- 4 tomatoes diced
- 4 cups heavy cream
- 8 oz cheddar cheese shredded
- Kosher salt
- Fresh ground black pepper
- 1 bunch cilantro stemmed and chopped
- Tortilla chips
In a large pot (preferably a Dutch oven), heat the butter over medium-high heat.
Saute the jalapenos, garlic and onions for about 10 minutes (save a little for garnish).
Remove from the heat and add the avocado, tomatoes and cream. (save some tomatoes for garnish)
Turn the heat to low and add the cheese, stirring frequently until the cheese has melted (save some cheese for garnish).
Slowly bring the soup to a simmer, cooking to reduce by about 30 percent - about 15 to 20 minutes.
Season with salt (about a teaspoon) and pepper (about a half a teaspoon).
Just before serving, add the cilantro, reserving about 1 teaspoon per serving for garnish.
Garnish with chopped cilantro, cheese, jalapeno and tomatoes. Serve with tortilla chips.
Calories: 594kcal | Carbohydrates: 11g | Protein: 11g | Fat: 36g | Saturated Fat: 26g | Cholesterol: 195mg | Sodium: 228mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2766IU | Vitamin C: 24mg | Calcium: 298mg | Iron: 1mg