JALAPENO SOUP
Serve topped with sour cream and green onion!
Provided by Sara
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 644.1 calories, Carbohydrate 9.6 g, Cholesterol 158.9 mg, Fat 50.4 g, Fiber 1.7 g, Protein 38.9 g, SaturatedFat 32 g, Sodium 1272.7 mg, Sugar 4.6 g
JALAPENO CHEESE SOUP
Make and share this Jalapeno Cheese Soup recipe from Food.com.
Provided by Oat57
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut the Velveeta Cheese into cubes.
- In a large saucepan, place the Chicken Broth, Diced Celery, Diced Onions, Garlic Salt and White Pepper. Cook over high heat for 10 minutes, or until the mixture reduces and thickens slightly.
- In a blender or food processor, place the Broth and the Cubed Velveeta Cheese. Puree them together until the mixture is smooth. Return the pureed mixture to the saucepan and simmer it for 5 minutes. Add the Diced Jalapeno Peppers and mix thoroughly.
- Serve with a dollop of Sour Cream and a warm Flour Tortillas.
Nutrition Facts : Calories 784.9, Fat 51.6, SaturatedFat 32.9, Cholesterol 179.2, Sodium 4569.1, Carbohydrate 34.5, Fiber 2.8, Sugar 24.5, Protein 45.2
JALAPENO BEER CHEESE SOUP
From Brown Sugar on Tasty Kitchen, posted in response to a request. It sure isn't health food, but hits all the right spots! Remove seeds from two of the jalapenos to reduce the heat.
Provided by zeldaz51
Categories < 60 Mins
Time 55m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Cook the bacon in a large pot on medium heat until slightly crisp, about 7 minutes. With a slotted spoon, remove the bacon and place on top of a plate lined with paper towels, leaving all the bacon grease in the pan.
- Add the onion, celery, jalapeno, and garlic to the bacon fat left in the pan and saute on medium heat until the vegetables are translucent, about 7 minutes. Add the butter and continue to stir the veggies along with the butter so the veggies don't stick to the pan or burn.
- Once the butter has melted, stir in the flour and cook for a minute or two. Add the chicken broth slowly, stirring constantly to prevent lumps.
- Simmer for 10 minutes, stirring frequently and scraping the bottom of the pot to get all the bacon fat mixed into the soup.
- Add the beer to the pot and simmer, stirring frequently, for another 10 minutes. Stir in the heavy cream, mustard and Worcestershire sauce. Crumble the bacon and return the bacon to the soup. Add the cheeses to the pan and stir until the cheese completely melts. Add the cayenne pepper, salt, and pepper to taste. Serve hot.
Nutrition Facts : Calories 362.7, Fat 29.8, SaturatedFat 13.5, Cholesterol 63.3, Sodium 621.9, Carbohydrate 7.7, Fiber 0.6, Sugar 2, Protein 13.6
JALAPENO-POTATO SOUP
Perfect for a cool evening supper. This soup is a meal in itself; just pair with a crunchy dinner roll or make it the start of a spectacular meal and follow with a juicy steak or prime rib.
Provided by Tina Waldher
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes.
- Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes.
- Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring.
- Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.
Nutrition Facts : Calories 231.1 calories, Carbohydrate 33.7 g, Cholesterol 20.8 mg, Fat 7.9 g, Fiber 2.9 g, Protein 7.2 g, SaturatedFat 3.4 g, Sodium 1828.2 mg, Sugar 8.4 g
SLOW COOKER JALAPENO CHEDDAR CHEESE SOUP
This recipe is the bomb. I don't normally make recipes twice, but this one I definitely would repeat, and I'd add more jalapenos. I made this on the stove and skipped the slow cooker, but I'll post ther ecipe as written. Recipe courtesy of Well Plated by Erin.
Provided by AmyZoe
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Melt the butter in a large deep stockpot or Dutch oven over medium heat.
- Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes.
- Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds.
- Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden.
- Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly.
- Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low.
- Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker.
- Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup.
- Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.
JALEPENO CHEDDAR CHICKEN SOUP
This is a delicious, thick soup. Adjust the amount of jalepenos to your taste. I like spicy, and this is on the enjoyable end of the spicy scale for me. I used smoked jalepenos and smoked chicken to make this recipe, which made a good soup taste excellent.
Provided by kjoeisu
Categories Chicken
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cook chicken, shred, and set aside.
- Melt butter in soup pot. Saute garlic and jalepenos.
- Add flour, 1 Tablespoon at a time, stirring until the mixture is a paste, but you can still see bubbles from the butter.
- Add chicken broth slowly while stirring mixture. Same for milk and cream of chicken.
- Slowly raise temperature of soup to just below boiling point. Stir frequently.
- Whisk in about 1/4c of cheese until completely melted. Repeat until all cheese is melted into soup. (If you add cheese all at once it will ball up and soup will be stringy).
- Once cheese is melted in add chicken.
- Stir in sour cream, salt, and pepper until smooth.
- Enjoy!
Nutrition Facts : Calories 641.2, Fat 49.5, SaturatedFat 29.3, Cholesterol 143.4, Sodium 1938.6, Carbohydrate 19.2, Fiber 0.8, Sugar 2.9, Protein 30.5
CREAM OF JALAPENO SOUP
This is a simple cream soup base livened up with onion, carrot, bell and jalapeno peppers and topped with cheese. Very yummy and you can control the heat, if you like by reducing the amount of jalapeno. This amount we find nicely spicy but not hot. It presents beautifully with the flecks of orange and green against the cream soup base. I know it's not in any way a low fat recipe but in this case, it's worth every fat gram. The recipe came from Chef Sean Berry at the Guadalupe River Club in Kerrville, Texas, according to the October 1985 edition of Bon Appetit magazine.
Provided by Marysdottir
Categories Tex Mex
Time 40m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tablespoons butter in heavy pan over low heat. Add flour and stir 3 minutes. Mix in stock and cream.
- Increase heat and bring to a boil stirring constantly. Reduce heat and simmer until thickened, stirring occasionally, about 10 minutes.
- Meanwhile, melt 2 tablespoons butter in a heavy skillet over low heat. Add onion, carrot and green pepper. Cook until soft, stirring occasionally, about 8 minutes. Mix in jalapenos.
- Add both cheeses to cream mixture and stir until melted. Mix in vegetables. Season with salt to taste and serve.
Nutrition Facts : Calories 442.2, Fat 38.9, SaturatedFat 24, Cholesterol 130.6, Sodium 324.7, Carbohydrate 13.2, Fiber 1.2, Sugar 4.3, Protein 11.8
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- Combine potatoes, chicken broth, cheese, onion, and jalapeño pepper in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes or until potatoes are tender. Remove from heat, and cool slightly.
- Place 2 cups potato mixture in container of an electric blender; process until smooth, and set aside. Repeat procedure with remaining potato mixture. Return all pureed mixture to Dutch oven. Add butter, whipping cream, and salt; cook over low heat, stirring frequently, until butter melts and soup is thoroughly heated. Serve immediately in warm soup bowls; garnish with avocado slices, if desired.
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