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Cream of Jalapeno Soup

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A spicy and creamy soup made with jalapenos, butter, cream, and cilantro, perfect for chilly evenings or as a starter.

Ingredients

Scale
  • 1 Tbsp olive oil
  • 3 Tbsp butter, divided
  • 1/2 medium yellow onion, chopped
  • 4 large jalapenos, sliced
  • Large handful of fresh cilantro
  • 1 tsp sea salt
  • 1 tsp fresh cracked black pepper
  • 15-ounce can chicken stock, divided
  • 2 Tbsp all-purpose flour
  • 1/2 cup heavy cream
  • 1 lime
  • 1 cup shredded Monterey Jack or mild cheddar cheese

Instructions

  1. Heat the olive oil and one tablespoon of butter in a stock pot over medium heat.
  2. Add the chopped onion to the pot and sauté until softened but not browned, about 5 minutes.
  3. In a blender, combine the sautéed onions, sliced jalapenos, fresh cilantro, sea salt, black pepper, and one cup of chicken stock. Blend until smooth.
  4. In the same stock pot, melt the remaining 2 tablespoons of butter over low heat. Add the flour to the butter and stir for about a minute.
  5. Gradually add the remaining chicken stock and the heavy cream to the roux, stirring constantly until smooth and thickened.
  6. Pour the pureed jalapeno mixture into the pot and stir to combine. Bring the soup to a boil.
  7. Reduce the heat and let it simmer gently for about 5 minutes.
  8. Turn off the heat and stir in the shredded cheese. Adjust seasonings and add lime juice if desired.
  9. Serve the soup hot, garnished with fresh cilantro and cracked black pepper.

Notes

Feel free to adjust the spice level by removing seeds from jalapenos or using less. Pairs well with crusty bread or tortilla chips.

Nutrition

Keywords: soup, jalapeno, creamy, spicy, Mexican

Find it online: https://alexandrarecipes.com/cream-of-jalapeno-soup/