Jalapeno Cheese Soup
Indulge in the bold and creamy flavors of Jalapeno Cheese Soup, the perfect blend of comforting richness and a gentle spicy kick. This soul-warming recipe combines sautéed onion, garlic, and jalapenos for a flavorful base, thickened with a savory roux and finished with creamy cheddar and cream cheese. Enhanced with the warm undertones of cumin and paprika, this velvety soup is simmered to perfection with whole milk and heavy cream for a luxuriously smooth texture. Ready in under an hour, it’s an irresistible choice for a cozy meal, whether served solo, with crusty bread, or alongside crispy tortilla chips. Featuring customizable spice levels, thanks to optional jalapeno seeds, and a garnish of fresh cilantro, this dish balances heat and creaminess in every spoonful. Perfect for cheese lovers and spice enthusiasts, it’s a must-try comfort food with a gourmet twist!
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 medium jalapenos, diced (seeds removed for less heat, if desired)
- 3 tablespoons all-purpose flour
- 4 cups chicken or vegetable stock
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 1 teaspoon cumin
- 0.5 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for about 5–7 minutes until soft and translucent.
Stir in the minced garlic and diced jalapenos. Cook for another 2 minutes until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove the raw flour taste.
Slowly pour in the chicken or vegetable stock while whisking to prevent lumps. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
Reduce the heat to low and stir in the milk and heavy cream. Simmer gently for another 5 minutes, being careful not to let the mixture boil.
Add the shredded cheddar cheese and cream cheese, stirring constantly until both are completely melted and the soup is smooth.
Season the soup with cumin, paprika, salt, and pepper. Taste and adjust seasoning as desired.
Remove the soup from heat and ladle into bowls. Garnish with freshly chopped cilantro if desired. Serve hot with crusty bread or tortilla chips.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.4 g | 316% | |
| Saturated Fat | 150.5 g | 752% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 7892 mg | 343% | |
| Total Carbohydrate | 79.7 g | 29% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 37.5 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 6.6 mcg | 33% | |
| Calcium | 2445 mg | 188% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1745 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
