Ingredients for Chili Cheddar Jalapeno Soup
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1-2 jalapeño peppers, seeded and minced
- 2 tablespoons chili powder
- 2 cups cubed russet potatoes
- 4 cups chicken broth
- 2 1/4 cups shredded cheddar cheese
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup canned corn niblets, drained
- 1 teaspoon salt and 1/2 teaspoon black pepper
- 2 tablespoons chopped green onions, for garnish
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How to Make Chili Cheddar Jalapeno Soup
- Heat 1 tablespoon of olive oil or butter in a heavy-bottomed saucepan over medium heat.
- Add 1 medium onion, chopped; 2 cloves garlic, minced; 1-2 jalapeño peppers, seeded and minced (adjust to your spice preference); and 2 tablespoons chili powder.
- Sauté for 5-7 minutes, or until the onions are softened and fragrant.
- Add 2 cups cubed potatoes and 4 cups chicken broth.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
- Carefully transfer the soup to a blender or food processor in batches.
- Blend until completely smooth. Return the pureed soup to the saucepan.
- Stir in 2 1/4 cups shredded cheddar cheese, 1/2 cup milk, 1/2 cup heavy cream, 1/2 cup corn niblets, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Cook over medium heat, stirring frequently, for about 10-15 minutes, or until the cheese is melted and the soup is heated through and slightly thickened.
- Ladle into bowls and garnish with chopped green onions and extra shredded cheddar cheese.
- Enjoy your delicious and spicy Chili Cheddar Jalapeno Soup!
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
32g
Fat
118g
Carbs
14g
