Ingredients
Scale
- 4 large jalapenos, sliced and seeded
- 1 cup cream cheese
- 1 cup shredded cheddar cheese
- 4 cups chicken broth
- 1/2 cup cooked bacon, crumbled
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic; sauté until translucent.
- Add sliced jalapenos and cook for 5 minutes until slightly softened.
- Pour in chicken broth and bring to a boil. Lower heat and simmer for 10 minutes.
- Add cream cheese and shredded cheddar; stir until melted and smooth.
- Season with salt and pepper, then ladle into bowls.
- Top with crumbled bacon and fresh cilantro before serving.
Notes
- Adjust jalapeno amount for desired spice level.
- For a creamier texture, blend part of the soup before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian Option
Nutrition
- Serving Size: 1 bowl
- Calories: 340 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg