Cream Of Jalapeno Soup

JALAPENO POPPER SOUP



Jalapeno Popper Soup image

Just throw everything into a pot, and enjoy the delicious jalapeno popper flavors that come out.

Recipe From allrecipes.com

Provided by Kisha McDaniel Logsdon

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 6

Number Of Ingredients 13

4 slices bacon
1 tablespoon butter
3 jalapeno peppers, diced
2 teaspoons minced garlic
3 cups chicken broth
1 teaspoon dried cilantro
1 teaspoon Cajun seasoning
1 teaspoon onion powder
4 boneless, skinless chicken thighs, diced
1 (8 ounce) package cream cheese
½ (8 ounce) package shredded Cheddar cheese, divided
¼ cup heavy cream
salt and ground black pepper to taste
Calories364.1 calories
Carbohydrate3.4 g
Cholesterol116.6 mg
Fat30.7 g
Fiber0.3 g
Protein18.4 g
SaturatedFat17.3 g
Sodium1092.7 mg
Sugar1.2 g

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.

JALAPENO SOUP



Jalapeno Soup image

Serve topped with sour cream and green onion!

Recipe From allrecipes.com

Provided by Sara

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 6

6 cups chicken broth
2 cups chopped celery
2 cups chopped onion
1 teaspoon garlic salt
2 pounds cubed Cheddar cheese
1 cup diced jalapeno chile pepper
Calories644.1 calories
Carbohydrate9.6 g
Cholesterol158.9 mg
Fat50.4 g
Fiber1.7 g
Protein38.9 g
SaturatedFat32 g
Sodium1272.7 mg
Sugar4.6 g

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.

CREAM OF JALAPENO SOUP



Cream of Jalapeno Soup image

I feel guilty just posting this recipe...2 quarts of heavy cream!! I guess it is low carb, though. Low carb = healthy, right? This comes from the Reata Restaurant, by way of "Best American Recipes."

Recipe From food.com

Provided by Aunt Cookie

Categories     Peppers

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 tablespoons butter
5 jalapenos, seeded and minced
1/2 large red onion, finely chopped
3 garlic cloves, minced
2 large tomatoes, diced (approx. 2 cups)
1 avocado, diced
2 quarts heavy cream
1 bunch cilantro

Steps:

  • Melt the butter in a large saucepan on medium heat. Saute onion, jalapenos, and garlic for 5 minutes.
  • Remove from the heat and stir in tomato, avocado, and cream.
  • Bring the mixture slowly to a simmer on low, making sure the cream doesn't separate. Cook for 1/2 hour to reduce by 1/3, stirring to prevent scorching.
  • Add salt and pepper to taste. Before serving, stir in cilantro, saving some for garnish.

CREAM OF JALAPENO SOUP



CREAM OF JALAPENO SOUP image

Recipe From epicurious.com

Categories     Soup/Stew     Pepper

Yield 12 servings

Number Of Ingredients 11

6 oz. fresh whole jalapenos
1/2 qt. warm milk
1 tsp. ground white pepper
1/4 tsp. ground black pepper
3 1/2 qt. heavy cream
1/2 qt. half and half
2 1/2 oz. chicken base (not stock)
1/2 qt. water
2 oz. chopped green onion
1 oz. chopped shallots
1 tsp. cornstarch

Steps:

  • Wash jalapenos and cut off stems, leaving whole. Grill or roast whole jalapenos until charred; set aside. On stove over med heat, in large stockpot, add cream, half and half and 2 oz. of chicken base. Simmer until reduced by half, about 1/2 hour. While cream is cooking, saute green onion, shallots, 1/2 0z. chicken base and water until onions are cooked. In blender, process on low, jalapenos, white pepper and black pepper. With blender running, pour in warm milk in a thin stream until fully blended. Add blended mixture to sauteed mixture and bring to a low boil. Remove one cup of hot mixture and blend in 1 tsp. cornstarch; stir back into sauteed mixture. Add mixture to warm cream gradually until all ingredients are well blended. Simmer 20-30 mins over low heat. Adjust seasonings. Refrigerate for 24 hrs before reheating (or serve chilled). This time will allow the flavors to develop and mellow.

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