Cream of Jalapeno Soup

Name: Cream of Jalapeno Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1-1/2 quarts
Ingredients: 3 tablespoons butter; 4 jalapeno peppers, seeded, minced; 1 medium onion, chopped; 2 garlic cloves, minced; 1-1/4 teaspoons salt; 1/2 teaspoon pepper; 5 tablespoons all-purpose flour; 4 cups reduced-sodium chicken broth; 1/2 cup heavy whipping cream; 1 tablespoon lime juice; 1/4 cup fresh cilantro leaves, chopped; 1 cup shredded cheddar cheese or shredded Monterey Jack cheese

Total Time Prep: 10 min. Cook: 25 min.

Yield 1-1/2 quarts

Test Kitchen Approved

Here's a twist on your typical creamed veggie soup: Combine jalapeno peppers with rich cream, bright lime juice and fresh cilantro for a cream of jalapeno soup that's luxurious and full of flavor.

Ingredients

3 tablespoons butter
4 jalapeno peppers, seeded, minced
1 medium onion, chopped
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
5 tablespoons all-purpose flour
4 cups reduced-sodium chicken broth
1/2 cup heavy whipping cream
1 tablespoon lime juice
1/4 cup fresh cilantro leaves, chopped
1 cup shredded cheddar cheese or shredded Monterey Jack cheese

Directions

In a Dutch oven, melt butter over medium heat. Add jalapeno and onion; cook until soft and slightly caramelized on the edges, 8-10 minutes. Stir in garlic, salt and pepper; cook one minute longer. Stir in flour; cook until browned, 1-2 minutes, stirring constantly. Slowly whisk in chicken broth; bring to a simmer until thickened, 6-8 minutes, whisking frequently. Add cream and lime juice, cook until thickened and slightly reduced. Remove from heat, stir in cilantro and cheese.

Nutrition Facts

1 cup: 236 calories, 19g fat (12g saturated fat), 55mg cholesterol, 1037mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 8g protein.