Ingredients
Scale
- 4 slices of bacon, chopped
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 cups fresh jalapenos, sliced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Cook bacon in a large pot over medium heat until crispy, then remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add sliced jalapenos and cook for 5 minutes.
- Pour in chicken broth and bring to a simmer.
- Add cream cheese and stir until melted.
- Stir in heavy cream and shredded cheddar, mixing until smooth.
- Season with salt and pepper, then simmer for 10 minutes.
- Serve hot, topped with crispy bacon bits and chopped chives.
Notes
- You can adjust spice levels by adding more or fewer jalapenos.
- For a vegetarian version, omit bacon and add sautéed mushrooms.
- This soup stores well in the fridge for up to 3 days and reheats beautifully.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg