Ingredients
Scale
- 4 large jalapenos, sliced
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup milk or heavy cream
- Salt and pepper to taste
- Fresh cilantro and additional bacon for garnish
Instructions
- Sauté diced onions and minced garlic in a pot until fragrant and translucent.
- Add sliced jalapenos and cook for 3-4 minutes, stirring occasionally.
- Pour in chicken broth and bring to a simmer.
- Add cream cheese and stir until melted and smooth.
- Stir in shredded cheddar cheese until melted and soup is creamy.
- Pour in milk or heavy cream, season with salt and pepper, and heat through without boiling.
- Ladle into bowls, top with crumbled bacon, fresh cilantro, and extra jalapenos if desired.
Notes
- Adjust the number of jalapenos to control heat level.
- Use thick-cut bacon for crunch and flavor.
- This soup pairs well with crusty bread or cornbread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg