Ingredients
Scale
- 2 tablespoons (28g) butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4-5 fresh jalapeños, diced (seeds removed for less heat)
- 4 cups (960ml) chicken or vegetable broth
- 2 cups (480g) cream cheese, softened
- 1 cup (100g) shredded cheddar cheese
- 1 cup (240ml) heavy cream
- Salt and pepper to taste
- Chopped green onions and bacon for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat.
- Add the diced onion and garlic; sauté until the onion is translucent, about 5 minutes.
- Add the diced jalapeños and continue to cook for another 3-4 minutes until they soften.
- Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
- Stir in the cream cheese and heavy cream, mixing until smooth and creamy.
- Add the shredded cheddar cheese, stirring until it melts and is fully incorporated.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions and crispy bacon if desired.
Notes
For a lighter option, use low-fat cream cheese and half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
- Diet: Vegetarian