Cream of jalapeno soup Recipe

Name: Cream of jalapeno soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick butter; 1 medium onion, chopped; 10 large jalapenos; 4 piece celery, chopped; 1/2 cup flour; 1/2 tsp garlic powder; 6 cup chicken broth; 2 cup half@ half; 2 cup Gruyere, cheese grated; 1 cup sharp cheddar cheese, grated; 1 bunch cilantro chopped; 2 limes; 1 sour cream; 1 tortilla chips; 1 salt and pepper to taste; 1/4 tsp nutmeg

Servings: persons

1 stick butter
1 medium onion, chopped
10 large jalapenos
4 piece celery, chopped
1/2 cup flour
1/2 tsp garlic powder
6 cup chicken broth
2 cup half@ half
2 cup Gruyere, cheese grated
1 cup sharp cheddar cheese, grated
1 bunch cilantro chopped
2 limes
1 sour cream
1 tortilla chips
1 salt and pepper to taste
1/4 tsp nutmeg

1
Melt butter, add onions, celery, and peppers.
2
Sautee until soft.
3
10 minutes.
4
Add flour, stir constantly until thick and bubbly.
5
Add garlic powder and nutmeg.
6
Increase heat, bring to a boil.
7
Reduce heat, simmer for 10 minutes.
8
Slowly add chicken stock, stir often to ensure no lumps.
9
Add handful of cilantro, juice of 1 lime, and half@ half
10
Put in blender until smooth.
11
I used an immersion hand blender.
12
Add grated cheese, salt , pepper to taste.
13
Mix well.
14
Serve with a squeeze of lime, chopped cilantro, and sour cream.
15
I crumbled tortilla chips on top.
16
Yumm!

1332

kcal

Calories

Fat

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 1 stick butter, 1 medium onion, chopped, 10 large jalapenos, 4 piece celery, chopped, and more.

Yes, Cream of 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.

Cream of jalapeno soup

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