Chili Cheddar Jalapeno Soup Recipe

Name: Chili Cheddar Jalapeno Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons oil or 3 tablespoons butter; 1 onion, finely chopped; 2 tablespoons fresh minced garlic; 1 jalapeno pepper, seeded and finely chopped; 1 tablespoon chili powder (or to taste); 2 russet potatoes, peeled and finely cubed; 2 cups chicken broth (or use veggie broth); 2 ¼ cups old cheddar cheese; 1 cup full-fat milk; 1 cup half-and-half cream; 1 ½ cups canned corn niblets (or to taste); salt and pepper; 3 green onions, chopped; ½ cup grated cheddar cheese (or to taste)

Servings: persons

3 tablespoons oil or 3 tablespoons butter
1 onion, finely chopped
2 tablespoons fresh minced garlic
1 jalapeno pepper, seeded and finely chopped
1 tablespoon chili powder (or to taste)
2 russet potatoes, peeled and finely cubed
2 cups chicken broth (or use veggie broth)
2 ¼ cups old cheddar cheese
1 cup full-fat milk
1 cup half-and-half cream
1 ½ cups canned corn niblets (or to taste)
salt and pepper
3 green onions, chopped
½ cup grated cheddar cheese (or to taste)

1
In a heavy saucepen heat oil or butter over medium heat.
2
Add in onion, garlic, jalapeno pepper and chili powder; saute for about 5 minutes or until softened.
3
Add in cubed potatoes and chicken broth; bring to a boil, cover and simmer for about 15-20 minutes or until the potatoes are soft.
4
Transfer the mixture to a blender or food processor; puree until smooth, then return the mixture to the saucepan over medium heat.
5
Add in 2-1/4 cups grated cheddar cheese, milk, half and half, corn niblets, salt and pepper; cook stirring for about 20 minutes, or until the cheese is melted and the mixture is heated through.
6
Ladle into bowls and top with chopped green onions and more shredded cheddar cheese.
7
DELICIOUS!

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons oil or 3 tablespoons butter, 1 onion, finely chopped, 2 tablespoons fresh minced garlic, 1 jalapeno pepper, seeded and finely chopped, and more.

Yes, Chili Cheddar Jalapeno Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Cheddar Jalapeno Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions