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    You are in: Home / Recipes / Cream of Jalapeño Soup Recipe
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    Cream of Jalapeño Soup

    Cream of Jalapeño Soup. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Carianne's Note:

    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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    Units: US | Metric


    1. 1
      Melt butter in large saucepan and sauté jalapeños, onion, and garlic for 8- 9 minutes.
    2. 2
      Stir in tomatoes and cook for another 7 minutes (should be saucy).
    3. 3
      Scoop avocado flesh into a small bowl and break it up coarsely with a fork.
    4. 4
      Add to veggies, heat briefly, then stir in half& half (or cream), chicken stock, cilantro, salt, and pepper.
    5. 5
      Simmer for 5 minutes, stirring occasionally.
    6. 6
      Do not boil!
    7. 7
      Remove from heat and stir in cheese.
    8. 8
      Adjust salt and pepper as needed.

    Ratings & Reviews:

    • on January 21, 2007


      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.

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    • on September 15, 2004


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Jalapeño Soup

    Serving Size: 1 (412 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 464.8
    Calories from Fat 336
    Total Fat 37.4 g
    Saturated Fat 19.5 g
    Cholesterol 91.5 mg
    Sodium 321.4 mg
    Total Carbohydrate 21.1 g
    Dietary Fiber 5.4 g
    Sugars 6.1 g
    Protein 14.7 g

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