Ingredients
Scale
- 3 large jalapenos, diced
- 1 cup shredded cheddar cheese
- 4 slices bacon, cooked and crumbled
- 1 cup cream cheese
- 4 cups chicken broth
- 1/2 cup chopped green onions
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and diced jalapenos, sauté until fragrant and softened.
- Pour in chicken broth and bring to a boil. Reduce heat and stir in cream cheese until melted and smooth.
- Add shredded cheddar cheese and stir until melted and creamy.
- Simmer the soup for 10 minutes, then stir in crumbled bacon and chopped green onions.
- Season with salt and pepper to taste. Serve hot, garnished with extra cheese or bacon if desired.
Notes
- Adjust the spice level by adding or reducing jalapenos.
- For a creamier texture, blend a portion of the soup before serving.
- This soup pairs well with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 75mg