Cream of Jalapeño Soup
photo by Rita1652
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 2 tablespoons unsalted butter
- 4 jalapenos, seeded and finely chopped
- 1 large red onion, finely chopped
- 4 garlic cloves, minced
- 2 large ripe tomatoes, cored and chopped
- 1 ripe avocado
- 2 cups half-and-half (or heavy cream if you prefer)
- 1 cup chicken stock
- fresh cilantro
- salt and pepper
- 1 cup grated sharp cheddar cheese
directions
- Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
- Stir in tomatoes and cook for another 7 minutes (should be saucy).
- Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
- Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
- Simmer for 5 minutes, stirring occasionally.
- Do not boil!
- Remove from heat and stir in cheese.
- Adjust salt and pepper as needed.
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Reviews
-
Very tasty. I really thought this would have been spicier! I did add some habanaro powder to kick it up. I used yellow onion,6 cloves garlic,1 very large home grown tomato, 1 cup fat free half and half,and a 14 1/2 ounce can of chicken broth.This is quick, easy, colorful and tasty! Thank you for posting Carianne.
RECIPE SUBMITTED BY
Carianne
Tucson, 0
<p>I live in the beautiful Sonoran Desert, where I work for an amazing non-profit organization, Sky Island Alliance. I have a very busy schedule, but I like to eat healthy, and cook as much as I can. My husband is a good sport about trying all pof my experiments. Lately it's been a lot of canning and fermenting.</p>
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