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Jalapeno Soup

Jalapeno Soup

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Sara

Sara

Serve topped with sour cream and green onion!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 644 kcal
  • 32%
  • Fat:
  • 50.4 g
  • 78%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 159 mg
  • 53%
  • Sodium:
  • 1273 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes.
  2. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot.
  3. Stir in jalapenos and heat through. Serve.
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Reviews

dylebob
47

dylebob

11/9/2009

Anyone with any cooking experience knows that you can't add cheese to an unthickened liquid and expect it to be smooth! All you have to do is heat the soup; add a couple of tablespoons of cornstarch mixed with cold water to thicken it BEFORE adding the cheese. Add the GRATED cheese (not cubed) slowly and stir. It will be as smooth as silk. If it turns out too thick, just thin it with milk to the right consistency. If you're not afraid of MSG, add a teaspoon.

kat
41

kat

1/27/2011

Okay, very simple to make this right; saute' the onions and celery (and fresh garlic- 2 cloves, minced-forget the garlic salt!) in about 2 tablespoons of corn oil until soft. Add diced Jalapeño, stir and add 2 tablespoons of flour. Cook for about 3 minutes. (It's okay if it seems all clumpy. Just stir and cook.) Now slowly whisk in the chicken broth. bring it to a simmer for a few minutes. Now whisk in the 2 pounds of cheese, but use grated. Add 3 tablespoons of cream at the end. Now you will have a very silky smooth, creamy soup that does not break or separate. Liquid must have a thickening agent in order to incorporate any kind of fat, (such as cheese) I believe the cook here hopes that pulverizing it all with a blender will make it "mash" together enough, and hold just long enough for you to eat it, but it will never have the velvety texture you want for this kind of soup! Top each serving with a little more shredded cheese. Truly very easy and tasty! :)

JNKITCHEN
22

JNKITCHEN

12/11/2003

if you like hot peppers, you have to try this soup. It is very good! I dont have food processor, but my blender worked great! Very Nummy, and good for my sore throat too! :)

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