Ingredients
Scale
- 4-6 fresh jalapenos, sliced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 oz cream cheese
- 2 cups chicken broth or vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: cooked bacon bits, green onions for garnish
Instructions
- Wash and slice the jalapenos, adjusting quantity to taste. In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent. Add sliced jalapenos and cook 3-4 minutes to release aroma.
- Pour in broth, bring to a boil. Reduce heat and simmer for 10 minutes to soften jalapenos and meld flavors.
- Add cream cheese to the soup, stirring until melted. Mix in shredded cheddar cheese until smooth to create a creamy base.
- Remove from heat, stir in sour cream. Season with salt and pepper. For a thicker consistency, blend part of the soup with an immersion blender if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on stovetop.
- For longer storage, freeze in freezer-safe containers up to 2 months. Cheese and sour cream may change texture upon thawing—stir before serving.
- You can customize the spice level by adjusting jalapeno quantity or removing seeds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Keto, Low-Carb
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 65mg