Ingredients
Scale
- 4 large jalapenos, seeded and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and minced garlic; sauté until translucent, about 5 minutes.
- Add chopped jalapenos and cook for another 3 minutes.
- Pour in chicken broth and bring to a simmer.
- Add cream cheese, cheddar cheese, smoked paprika, salt, and pepper. Stir until cheeses melt and the soup is smooth.
- Reduce heat to low and stir in sour cream. Cook for another 2 minutes.
- Serve hot garnished with extra cheese or chopped jalapenos if desired.
Notes
- Adjust the number of jalapenos for desired spice level.
- For a creamier texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 55 mg