Cream of Jalapeño Soup

"Very tasty. For a richer soup, use the heavy cream and serve small portions. To make vegetarian, just sub veggie broth for chicken stock."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
35mins
Ingredients:
11
Serves:
4
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ingredients

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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

  1. Excellent soup. Didn't have an avocado and dislike cilantro but even without them it was still marvelous. Frankly it tasted better the following day once the flavors blended.
     
  2. 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.
     
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RECIPE SUBMITTED BY

<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. &nbsp;My husband is a good sport about trying all pof my experiments. &nbsp;Lately it's been a lot of canning and fermenting.</p> 8724476"
 
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