Chili Cheddar Jalapeno Soup

Submitted by Kittencalrecipezazz

"If you love spice and cheese, this soup is a must try, it has tons of flavor!"

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 4-6

ingredients

• 3 tablespoons oil or 3 tablespoons butter
• 1 onion, finely chopped
• 2 tablespoons fresh minced garlic
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoon chili powder (or to taste)
• 2 russet potatoes, peeled and finely cubed
• 2 cups chicken broth (or use veggie broth)
• 2 1⁄4 cups old cheddar cheese
• 1 cup full-fat milk
• 1 cup half-and-half cream
• 1 1⁄2 cups canned corn niblets (or to taste)
• salt and pepper
• 3 green onions, chopped
• 1⁄2 cup grated cheddar cheese (or to taste)

directions

1. In a heavy saucepen heat oil or butter over medium heat.
2. Add in onion, garlic, jalapeno pepper and chili powder; saute for about 5 minutes or until softened.
3. Add in cubed potatoes and chicken broth; bring to a boil, cover and simmer for about 15-20 minutes or until the potatoes are soft.
4. Transfer the mixture to a blender or food processor; puree until smooth, then return the mixture to the saucepan over medium heat.
5. Add in 2-1/4 cups grated cheddar cheese, milk, half and half, corn niblets, salt and pepper; cook stirring for about 20 minutes, or until the cheese is melted and the mixture is heated through.
6. Ladle into bowls and top with chopped green onions and more shredded cheddar cheese.
7. DELICIOUS!

Reviews

[Cilantro in Canada]

My 13 year old son loves this soup and I have made it a number of times, I did make a few changes as we are trying to cut down on our fat content in foods. I only used 1 1/2 cups of cheese, I substituted evaporated milk for the cream and used skim milk for the full fat milk. I also left out the corn and green onions. We loved this soup and have found that a single batch does not last long enough so now I make a double batch. If you like your soup spicy you may want to add extra jalapeno peppers. Thanks for the recipe.