Ingredients
Scale
- 4 large jalapenos, seeds removed and sliced
- 1 cup shredded cheddar cheese
- 1 cup cream cheese
- 4 cups chicken or vegetable broth
- 1 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add sliced jalapenos and cook until tender, about 5 minutes.
- Pour in the broth and bring to a simmer.
- Add cream cheese, cheddar cheese, garlic powder, salt, and pepper. Stir until cheeses are melted and the soup is smooth.
- Reduce heat to low and stir in sour cream.
- Simmer for another 5 minutes, taste and adjust seasoning as needed.
- Serve hot, garnished with chopped cilantro and extra cheese if desired.
Notes
- You can adjust the spiciness by removing more or fewer seeds from the jalapenos.
- For a vegetarian version, use vegetable broth.
- For extra creaminess, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 85mg