Cream Of Jalapeno Soup-ci
From keni 16 years ago
- 30 minutes to make
- Serves 8
A rich, tasty cream soup....with a kick, of course! Great as a side dish for fajitas or other meaty Mexican dishe for dinner or by itself with some tortillas for lunch.
Ingredients
- 1 stick butter shopping list
- 1 large or 2 medium onions, chopped shopping list
- 2 bell peppers, chopped shopping list
- about 6 jalapeños, chopped and seeded, or mostly seeded, depending on desired heat shopping list
- 1/2 cup flour shopping list
- 6 cups chicken or vegetable stock shopping list
- 4 cups heavy cream or half and half shopping list
- 4 cups shredded colby/monterey jack cheese shopping list
- salt and pepper shopping list
How to make it
- In large soup pan or dutch oven, melt butter and add onions and both kinds of peppers and cook until just tender.(about 10 minutes)
- Add flour and cook, stirring constantly about 2 minutes until thick and bubbly.
- Slowly add stock, stirring constantly to ensure there are no lumps.
- Increase heat and bring to a boil.
- Reduce heat and simmer about 10 more minutes.
- Add cream and salt and pepper and mix to combine, then, add cheeses and stir until just melted and warmed through.
The Rating
Reviewed by 11 people-
This soup was Delicious!!! I added fajita seasoned chicken breast for protien, and it was wonderful! This one is a keeper!!!!!!!
whunter
in loved it
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Delicioso! (:
SummerDavis
in loved it
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Made this today because I have tons of jalapenos in the garden. My husband LOVES anything spicy..me, not so much. But, I gotta say, the cheese makes this soup mild enough for me to enjoy too! Thanks for sharing this recipe! It's definitely a keeper!!
SummerDavis
in loved it
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